Ingredients: 1 pound Moroccan lamb, cut into 1-inch cubes 1 tablespoon olive oil 1 onion, diced 2 cloves garlic, minced 3 tablespoons tomato paste 1 teaspoon ground cumin 1 teaspoon smoked paprika Salt and pepper, to taste 2 cups chicken broth or vegetable broth, divided 2 cups water, divided 4 green onions (scallions), chopped Instructions:
- In a large Instant Pot or Dutch oven over medium heat, heat the olive oil. Add the onion and garlic and cook until softened, about 5 minutes. Add the lamb and cook for 3 minutes per side or until browned. Stir in the tomato paste, cumin, smoked paprika and salt and pepper. Cover the pot and cook for 10 minutes or until heated through.
- Add 1 cup of chicken broth or vegetable broth to the Instant Pot; turn on to high pressure and cook for 20 minutes or until pressure has been released. Remove from heat; let cool slightly before serving. Divide among 4 bowls; top with green onions if desired.