Can You Cook Leg Of Lamb In A Crock Pot For Aip?

This Moroccan-inspired leg of lamb Instant Pot recipe is A-MAZING! Made with ginger, dates and cinnamon, information technology's hearty, warm and incredibly delicious. Information technology's gluten-costless and paleo-friendly.

If you've never cooked leg of lamb or shoulder in an Instant Pot, now is the time to try information technology. You lot tin get the most tender, fall-of-the-bone lamb meat in just under 2 hours, instead of slow cooking it in the oven for 4-6 hours.

Cooked in a Moroccan tagine inspired goop with dates, cinnamon and ginger, this lamb stew will go along y'all request for seconds. Yous can serve this dish with couscous, turmeric rice, or rice and chickpea pilaf, quinoa or over cauliflower rice for a low-carb version.

MAKING INSTANT POT LEG OF LAMB STEW

You tin can employ a leg of lamb or lamb shoulder meat in this recipe. In fact, y'all tin can employ whatsoever cheap cuts of meat that usually require long cooking times. The flavors will pair well with both cherry-red and white meat.

If you can't find dried dates, you can use other dried fruit such as apricots or figs. The dried fruit is what gives this stew a picayune sweetness, which is a typical flavour contour of Moroccan tagines.

The leg of lamb with the bone in is cooked whole in a hearty broth and then shredded into smaller pieces and stirred through before serving. You lot will be amazed just how tender it is after less than two hours of cooking.

The dates and garlic soften during the cooking process, incorporating into the sauce, which is a remainder of sugariness and savoury notes. The stew has a lovely, earthy tone with just a touch of spiciness. It goes perfectly over cooked rice or couscous, or just a side of vegetables.

More LAMB RECIPES YOU WILL Dear

Greek-Fashion Lamb Shoulder Roast
Italian Lamb Shanks With White Beans
Moroccan Lamb Stew With Potatoes
Rice Pilaf With Lamb & Figs

Description

This Instant Pot leg of lamb stew has a lovely, earthy tone with just a touch of spiciness. The dates and garlic soften and comprise into the sauce to remainder sweet and savory notes. Information technology goes perfectly over cooked rice or couscous, or only a side of vegetables.

Nigh ii lb / 850-900 g leg of lamb (bone in or out)
1 teaspoon salt
1 teaspoon black pepper
i teaspoon ground cumin powder
one teaspoon footing coriander seed powder
1 teaspoon turmeric powder
i tablespoon kokosnoot oil
one red onion, sliced
4 slices of fresh ginger root (or 1 teaspoon ginger powder)
6–7 dried dates
7–viii medium garlic cloves (peeled, left whole)
1 cinnamon stick (or 1 teaspoon cinnamon)
1 cup h2o
1 chicken stock cube
iii bay leaves
one tablespoon love apple paste
1 tablespoon balsamic vinegar or red wine vinegar (lemon juice is besides fine)
1 tablespoon tapioca flour/arrowroot flour/corn flour (for thickening)
Rice or couscous to serve with

Rub the leg of lamb (or shoulder) with salt, pepper, cumin, coriander seed and turmeric powders. Turn the Instant Pot on and press the Sauté function key (information technology should say High, 30 mins).
Add the coconut oil and in one case hot add together the lamb. Fry for ii-3 minutes on pinnacle and bottom, and then plow on its sides and add the onions and ginger around the lamb. Cook for 1 infinitesimal on each of the sides, and stir the onions and ginger a couple of times.
Remove the lamb and add the rest of the ingredients to the pot. Stir through and bring to a boil. At this stage, printing Keep Warm/Cancel and return the lamb back to the pot, nestling information technology in the broth.
Identify and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and set to lxxx minutes. After 3 beeps the pressure cooker volition start going. Once the time is up, allow the force per unit area release naturally for 5 minutes, then use the quick release to let off the residue of the steam.
Remove the lamb carefully to a cut board. Press the Sauté function primal and let the broth bubble away for 10 minutes, stirring it a few times. This will reduce the liquid slightly. In the meantime, cut the lamb meat away from the bone and shred it into bite-size pieces.
Add the lamb meat dorsum to the broth. Dissolve the starch of choice in a few tablespoons of water or the broth (I used tapioca flour as I wanted to keep this gluten-free), whisking it with a fork, and add into the pot. Stir through the goop, which will thicken it and brand it nice and glossy. Turn the pressure cooker off and serve with rice or couscous.