Instant Pot Buttery Moroccan Lamb Dip with Herb-Infused Flatbread
A rich, aromatic lamb dip infused with Moroccan spices and butter, cooked quickly in the Instant Pot and served with warm, herb-infused flatbread. This dish offers deep, savory flavors with a touch of heat, perfect for dipping and sharing.
Ingredients
Ingredients
- 1 lb ground lamb preferably 85/15 lean-to-fat ratio
- 2 tbsp butter unsalted, for richness
- 1 cup chicken broth low-sodium
- 2 tsp ras el hanout Moroccan spice blend
- 1 tsp ground cumin
- 1 tsp paprika
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tbsp fresh parsley chopped, for flatbread
- 1 tsp fresh mint chopped, for flatbread
- 2 pieces flatbread or pita store-bought, for serving
- 1 tsp salt adjust to taste
Notes
Storage: Cool the lamb dip completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Make-Ahead: Prepare the dip up to 2 days in advance and reheat before serving. The flatbread is best made fresh but can be toasted ahead. Variations: Substitute ground beef or turkey for lamb, or add a pinch of cayenne for extra heat. For a gluten-free option, use gluten-free flatbread. Serving Suggestion: Pair with fresh cucumber slices, carrot sticks, or extra flatbread for a complete appetizer spread.