Moroccan Pulled Lamb

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Moroccan cuisine was never one that I made a lot, but it definitely has very beautiful and decided flavours and tastes. This Moroccan Pulled Lamb is really easy since pretty much all the work is done by an Instant Pot or slow cooker. Pretty much all you need to do is add everything and set the timer!

I was very pleased with this Moroccan Pulled Lamb and Caleb loved it even more than most of the other lamb dishes we’ve made. The addition of the Greek yoghurt was a last minute thought but went so well with the spices. Caleb loves Greek yoghurt too so for once he actually had his food with garnishes, although he passed on the pretty paprika!

The leftovers reheated well over the next few days and because it had been slow cooked in its juices, the Moroccan Pulled Lamb didn’t become dried out from being chilled or reheated. In fact, the flavours become even nicer after reheating. Cauliflower Rice would make a great side to serve with this Moroccan Pulled Lamb.

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4.47 from 13 votes

Moroccan Pulled Lamb

Pulled lamb done in the instant pot/pressure cooker/slow cooker with Moroccan flavours.

Course Dinner, Lunch, Main Course

Cuisine Gluten Free, Grain Free, Keto, LCHF, Low Carb, Moroccan, Nut Free, Sugar Free

Keyword keto crockpot recipes, keto instant pot recipes, keto lamb recipes, keto slow cooker recipes, lchf crockpot recipes, lchf instant pot recipes, lchf lamb recipes, lchf slow cooker recipes, low carb crockpot recipes, low carb instant pot recipes, low carb lamb recipes, low carb nikki, low carb slow cooker recipes, moroccan pulled lamb

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 6

Calories 655.9kcal

Ingredients

• 1.5 kg boneless lamb leg or 2kg/4.4lb bone in lamb leg
• 1 onion, cut into wedges
• 6 cloves garlic
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp fennel seeds
• 1 tsp paprika
• 1 cup chicken bone broth
• 1 tbsp tomato paste
• 2 tbsp olive oil
• salt
• pepper
• 6 tbsp plain Greek yoghurt

Instructions

• Place onion, garlic, spices, chicken bone broth and tomato paste in your cooker and
  give it a mix.
  
  
  
  
• Add your lamb in the centre and season with salt and pepper. Drizzle over olive oil.
  
  
  
  
  
• Slow cook on low at least 6-8 hours or pressure cook 2 hours.
  
  
  
  
• Remove meat to a plate and pull apart with forks. Place pulled meat back into the cooker and mix with the juices.
• Serve topped with Greek yoghurt and fresh parsley.

  
  
  
  
  
  
  
  

Notes

Net Carbs - 3.6g

Nutrition

Calories: 655.9kcal | Carbohydrates: 4.6g | Protein: 66.7g | Fat: 39.5g | Fiber: 1g | Sugar: 1.6g