Description
A hearty and aromatic Instant Pot lamb stew infused with Middle Eastern spices, chickpeas, and dried fruits, creating a rich and flavorful meal that’s perfect for a wholesome dinner. This easy-to-make stew features tender lamb cooked quickly under pressure, making it both convenient and delicious.
Ingredients
Scale
Meat and Vegetables
- 2 tablespoons olive oil, butter or ghee
- 1 ½ – 1 ¾ pounds lamb stew meat (shoulder, leg or shank), cut into 1 ½ inch cubes
- 1 onion, diced
- 4-6 garlic cloves, rough chopped
Spices and Seasonings
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons ground cumin (or 1 teaspoon ground cumin and 1 teaspoon cumin seeds)
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon chili flakes (Aleppo chili flakes preferred), plus more for garnish
Additional Ingredients
- 2 tablespoons tomato paste
- ¼ cup apple cider vinegar (or red wine vinegar)
- 1-2 tablespoons honey or brown sugar
- 1 ¼ cups chicken stock or broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- ¼ cup raisins or dried apricots (chopped), or dried currants
Instructions
- Saute the Vegetables and Lamb: Turn the Instant Pot on and set it to the Sauté function. Heat the butter or olive oil and sauté the diced onions for 3-4 minutes until fragrant and translucent. Add the lamb cubes, chopped garlic, salt, pepper, and all the spices, then sauté together for about 5 minutes until the meat is browned and the mixture is aromatic.
- Add Liquids and Additional Ingredients: Stir in the apple cider vinegar, tomato paste, honey or brown sugar, chicken stock, chickpeas, and dried fruits (raisins or apricots). Mix everything thoroughly until well combined.
- Pressure Cook the Stew: Cover the Instant Pot with the lid and set it to the pressure cook function on normal/high for 50 minutes. Allow the pressure to release naturally to keep the meat tender.
- Finish and Adjust Seasonings: Once pressure is fully released, open the lid and stir the stew. The lamb should be very tender and fall apart easily. If you prefer a thicker stew, return to the Sauté function and cook off some excess liquid. Adjust seasoning to taste; if it is too sweet, add a few drops more vinegar.
- Serve: Serve the lamb stew over quinoa, rice, or couscous. Garnish with fresh cilantro or parsley. Leftovers taste even better the next day as the flavors continue to meld.
Notes
- Simple and delicious Instant Pot Lamb Stew with chickpeas and fragrant Middle Eastern spices.
- A fast, flavorful, wholesome meal that can be prepared entirely in an Instant Pot.
- Using dried fruits like raisins or apricots balances the savory spices with subtle sweetness.
- Leftovers improve in flavor after standing overnight.
- Adjust sweetness and acidity by balancing honey and vinegar according to taste.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 580
- Sugar: 33.3 g
- Sodium: 299.7 mg
- Fat: 20.8 g
- Saturated Fat: 5.2 g
- Unsaturated Fat: 15.2 g
- Trans Fat: 0.4 g
- Carbohydrates: 51.7 g
- Fiber: 7.7 g
- Protein: 47.2 g
- Cholesterol: 113.1 mg
