Moroccan Lamb Stew

This stew is bursting with flavors and is served best with a side of couscous with a little dollop of plain yogurt on top. Before squeezing the orange for the juice, add the zest from the orange peel and a few sliced almonds to your couscous for a little zip.

• Hands-On Time: 15 minutes

• Cook Time: 40 minutes

Serves 6

2 tablespoons olive oil

2 pounds cubed boneless lamb

1 medium onion, peeled and diced

4 garlic cloves, minced

1/4 cup freshly squeezed orange juice

2 cups beef broth

1 cup crushed tomatoes

1/4 cup diced pitted dates

1/4 cup diced dried apricots

2 teaspoons ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

2 teaspoons minced fresh ginger

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1/2 cup chopped fresh cilantro

1 Press the Sauté button on the Instant Pot®. Heat the oil and add the lamb cubes and onion. Stir-fry for 3–5 minutes, searing lamb and stir-frying until the onions are translucent. Add the garlic. Sauté for an additional minute.

2 Add orange juice and beef broth to the Instant Pot® and deglaze by scraping any of the bits from the side of the Instant Pot®. Stir in the remaining ingredients (except cilantro). Lock lid.

3 Press the Meat button and cook for the default time of 35 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid.

4 Ladle into individual bowls, garnish with cilantro, and serve warm.