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October 30, 2017

Instant Pot Middle Eastern American Lamb Stew


Recipe Provided By
"Feasting at Home"
Prep Time

15 min

Cook Time

1 hr 15 min

Total Time

1 hr 30 min



 Middle Eastern American Lamb Stew with quinoa


  • 2 tablespoons olive oil, butter or ghee
  • 1 onion, diced
  • 1-1/2 to 1-3/4 pounds American Lamb stew meat (shoulder), cut into 1-1/2-inch cubes
  • 4 to 6 garlic cloves, rough chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin seeds (if you do not have cumin seeds, add another teaspoon ground cumin)
  • 1/2 teaspoon chili flakes, plus more for garnish
  • 1 15-ounce can chickpeas, rinsed, drained
  • 1-1/4 cups chicken stock or broth
  • 1/4 cup apple cider vinegar or red wine vinegar
  • 1/4 cup raisins or dried apricots, chopped or dried currants
  • 2 tablespoons tomato paste
  • 2 tablespoons honey or brown sugar


Set the Instant Pot to the Sauté function. Heat the oil or butter; sauté onion for 3 to 4 minutes until fragrant. Add American Lamb, garlic, salt, pepper, cumin, coriander, turmeric, cinnamon, cumin seeds and chili flakes; sauté for 5 more minutes until fragrant. Add chickpeas, broth, vinegar, raisins, tomato paste and honey; stir until combined. 

Cover; set the Instant Pot (or pressure cooker) to the “meat stew” setting, or pressure cook for 1 hour on normal/high. Let the pressure release and give a stir. The lamb will be tender and break apart easily. 

Serve with cooked quinoa, couscous or basmati rice, and garnish with fresh Italian parsley or cilantro leaves and extra chili flakes.



  • The leftovers taste even better the next day as the flavors have more time to meld.
  • Alternatively, this can be prepared on the stovetop in an ovenproof Dutch oven. Brown the onions in the oil or butter; add lamb, garlic, salt and spices, cooking for 5 to 6 minutes. Add all remaining ingredients except the raisins; bring to a simmer. Cover and place in the oven; bake at 325°F for 2 hours, adding the raisins about 1 to 1-1/2 hours into the baking time.
  • After 2 hours the lamb will be tender. If a little more browning is desired, give a quick broil to the pot uncovered.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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