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Middle Eastern Lamb Stew (Instant Pot)

Here's how you make Middle Eastern Lamb Stew (Instant Pot)
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  • Servings: 6
  • Prep: 15m
  • Cook: 45m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 tablespoons ghee (can use butter or olive oil)
  • 1 1/2 pounds lamb stew meat, cut onto 1 1/2 inch cubes
  • 6 ounces onion (1 onion), diced
  • 6 garlic cloves, roughly chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • ½ teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • ¼ cup red wine vinegar
  • 2 tablespoons honey
  • 1 1/4 cups chicken stock
  • 15 ounce can chickpeas, rinsed and drained
  • 1/2 pound carrots, peeled (3 carrots)
  • 1 pound rutabaga, peeled (1 medium)
  • 1/2 pound white potatoes, peeled (2 medium)
  • Optional
  • ¼ cup raisins (chopped dried apricots are a good sub)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: This recipe is very simple if you prep all the ingredients ahead of time.

  • Step 2: Turn instant pot to the saute setting. Add the ghee or olive oil, followed by the onions. Saute for about 4-5 minutes, until onions begin to color slightly.

  • Step 3: Add the garlic and saute for 1 minute, stirring so it doesn't burn.

  • Step 4: Add the salt and spices. Stir. Add the lamb and continue to saute for about 5 minutes.

  • Step 5: Add the tomato paste, vinegar, honey and broth. Stir to combine until the tomato sauce dissolves. Cover and bring pot to pressure. Cook for 25 minutes, then allow to rest for 5 minutes, then carefully vent the pot to de-pressurize. Meanwhile, cut the carrots into 1/4 inch slices. Cut the rutabaga and potatoes into 3/4 inch chunks.

  • Step 6: When the pot is opened, add the chick peas and the veggies. Add the raisins or apricots, if using. Stir to combine and push the raw veggies into the broth as much as possible. Bring back to pressure and cook an additional 15 minutes. Allow to naturally release pressure.

  • Step 7: Serve in warm bowls. We like it with basmati rice or quinoa on the side.

We hope you enjoy this recipe!

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