Recipe Provided By"Zestful Kitchen"
- 2 pounds boneless leg of American lamb, or shoulder, (trimmed and cut into 1– 1 1/2 inches thick)
- Kosher salt and black pepper
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, diced
- 2 large carrots, cut into 1/2-inch pieces (1 1/4 cup)
- 3 cloves garlic, chopped
- 1 tablespoon whole wheat flour
- 1 cinnamon stick
- 1 bay leaf
- 1 tablespoon ras el hanout
- 1/8 teaspoon Allspice
- 4 cups low-sodium beef broth
- 2 tomatoes, cored and cut into 1/4-inch pieces
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup diced dried apricots or golden raisins
- 2 teaspoons red wine vinegar
- Cooked basmati rice, couscous, or quinoa
- Cilantro, parsley and or preserved lemons
Pat-dry the lamb with paper towels; season with 1 teaspoon salt and 1/4 teaspoon pepper.
Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Add lamb and cook until well browned on all sides, about 5 minutes; transfer to a bowl and reserve drippings in pot.
Add onion and carrot to drippings, season with 1/4 teaspoon salt, and cook on highest sauté function until softened, about 5 minutes.
Stir in garlic, flour, cinnamon stick, bay leaf, allspice, and ras el hanout; cook until fragrant, 30–60 second. Whisk in a few splashes of broth, scraping up any browned bits and smoothing out the mixture after each addition. Gradually add in the remaining broth; add browned lamb back and any accumulated juices to pot, stir to incorporate.
Lock lid in place, close pressure release valve, and select high pressure cook function; cook for 50 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing for steam to escape away from you.
Select sauté functions and add tomatoes, chickpeas, and apricots and simmer for 5 minutes. Off heat, stir in vinegar and season with salt (I use 1 teaspoon) and pepper to taste.
Serve stew over rice and finish with parsley, cilantro, and/or chopped preserved lemons.
How to make this stew in a Dutch oven
Don’t have an Instant Pot? You can instead make this in a large Dutch oven. Brown the lamb and cook the vegetables according to recipe instructions.
Add the broth as directed and bring to a boil, add the browned lamb and bring the stew to a simmer. Cover and transfer to a 325 degrees F oven and braise until lamb is tender, about an hour and 45 minutes.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest