Instant Pot Middle Eastern American Lamb Stew
Share
Recipe Provided By
"Feasting at Home"Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Servings
4
Ingredients
- 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
Directions
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.
NOTES:
- 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
