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:

  1. 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.
  2. 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.