Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins
2 tbsp Olive oil, butter or ghee
1.51 American lamb stew meat/shoulder, cut into 1.5in cubes
1 Onion, diced
46 Garlic, rough chopped
1 tsp Salt
1 tsp Black pepper
1 tsp Cumin
1 tsp Coriander
1 tsp Turmeric
1 tsp Cinnamon
1 tsp Cumin seeds ( another tsp of cumin if no seeds)
0.50 tsp Chili flakes, more for garnish
2 tbsp Tomato paste
0.25 cup Apple cider vinegar or red wine vinegar
2 tbsp Honey or brown sugar
1.25 Chicken stock or broth
15 Canned chickpeas, rinsed & drained
0.25 cup Raisins or dried apricots (or even dried currants), chopped
1Serve with cooked quinoa, cous cous or basmati rice & garnish with fresh Italian parsley or cilantro leaves and extra chili flakes.
2Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.
3Cover and set the Instant Pot (or pressure cooker) to the “meat stew” setting, or pressure cook for 1 hour on normal/high.
4Let the pressure release and give a stir. The lamb will be tender and break apart easily.
5Serve over quinoa, rice or cous cous with some fresh cilantro or parsley.
Alternatively, you can cook this on the stove top in a oven proof dutch oven. Pre heat the oven to 325. Brown the onions in the ghee or butter then add the garlic, lamb, salt and spices, cooking for 5 -6 minutes. Add the remaining ingredients – all except the raisins, and bring to a simmer. Cover and place in the oven and bake 2 hours, adding the raisins about an hour or 1 ½ hours into the baking time.
After two hours the lamb will be supper tender. If you like a little more browning, give a quick broil to the pot uncovered.
Ingredients
2 tbsp Olive oil, butter or ghee
1.51 American lamb stew meat/shoulder, cut into 1.5in cubes
1 Onion, diced
46 Garlic, rough chopped
1 tsp Salt
1 tsp Black pepper
1 tsp Cumin
1 tsp Coriander
1 tsp Turmeric
1 tsp Cinnamon
1 tsp Cumin seeds ( another tsp of cumin if no seeds)
0.50 tsp Chili flakes, more for garnish
2 tbsp Tomato paste
0.25 cup Apple cider vinegar or red wine vinegar
2 tbsp Honey or brown sugar
1.25 Chicken stock or broth
15 Canned chickpeas, rinsed & drained
0.25 cup Raisins or dried apricots (or even dried currants), chopped
Directions
1Serve with cooked quinoa, cous cous or basmati rice & garnish with fresh Italian parsley or cilantro leaves and extra chili flakes.
2Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.
3Cover and set the Instant Pot (or pressure cooker) to the “meat stew” setting, or pressure cook for 1 hour on normal/high.
4Let the pressure release and give a stir. The lamb will be tender and break apart easily.
5Serve over quinoa, rice or cous cous with some fresh cilantro or parsley.
Instant Pot Middle Eastern American Lamb Stew
