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How To Make Moroccan Lamb Stew In The Instant Pot

This Moroccan lamb stew could be my favorite recipe this year! The flavors and texture of this instant pot recipe are off the charts. The lamb stew meat is tender, the apricots are sweet, the pomegranate molasses sour, and spice add heat..this dish has everything you want for a pressure cooker recipe that is perfect for the winter. The yogurt sauce with pomegranate molasses is the perfect topping for the lamb stew, its cool, creamy, and tangy. Just cook the lamb stew in the instant pot for 30 minutes and it’s ready. This is a great dish to cook in the pressure cooker for quick and tasty comfort food.


Macros per serving, makes 4 servings:
495 calories
26.8 grams of net carbs
33.5 grams of total carbs
15.9 grams of fat
48.6 grams of protein
7 grams of fiber

Macros per serving for keto, if omitting the butternut squash, chickpeas, & apricots, makes 4 servings:
364 calories
4.9 grams of net carbs
12.65 grams of total carbs
14.8 grams of fat
44 grams of protein
1 gram of fiber

Macros for all of yogurt sauce:
148 calories
19.5 net & total carbs(4.5 grams of omitting molasses)
2.3 grams of fat
11.5 grams of protein
0 fiber

spice canisters: or

pomegranate molasses:

tea bags:

6 quart instant pot(one i have):

8 quart instant pot:

glass mixing bowls:

microplane zester:

my chef’s knife:

my other chef’s knife:

the rest of my gear:

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