(Total Time: 35 MIN| Serves: 6)
2lbs lamb shoulder diced
1 cup stock
2 diced onions
3.5oz almond slivers
Moroccan spice mix
3 tbsp. olive oil
2 cups cauliflower rice, for serving
Mix 2 tbsp. of the oil and spices and rub into the lamb.
Warm 1tbso of the oil in your Instant Pot.
Add the onion and soften it for five minutes.
Add the lamb and brown all over.
Add the remaining ingredients, seal, and cook 25 minutes on Stew.
Release the pressure slowly and serve over cauliflower rice.
Per Serving (Calories 380 | Total Fats 25g | Net Carbs: 9g | Protein 30g |Fiber: 4g)