Save to Pinterest A hearty, aromatic stew featuring tender lamb, vegetables, and a blend of traditional Middle Eastern spices, all prepared quickly in the Instant Pot for a deeply flavorful meal.
This is one of my favorite weeknight dinners because it fills the house with amazing aromas and comes together perfectly with minimal effort.
Ingredients
- Boneless lamb shoulder or leg: 2 lbs (900 g) trimmed and cut into 1.5-inch cubes
- Olive oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Carrots: 2 large, sliced
- Red bell pepper: 1, diced
- Diced tomatoes: 1 (14 oz / 400 g) can
- Beef or lamb broth: 1 cup (240 ml)
- Potato: 1 large, peeled and diced
- Dried apricots: 1/2 cup (75 g), halved
- Golden raisins (optional): 1/4 cup (35 g)
- Ground cumin: 2 teaspoons
- Ground coriander: 2 teaspoons
- Smoked paprika: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground turmeric: 1/2 teaspoon
- Ground allspice: 1/2 teaspoon
- Ground black pepper: 1/2 teaspoon
- Kosher salt: 1 1/2 teaspoons or to taste
- Cayenne pepper (optional): 1/4 teaspoon
- Fresh cilantro or parsley: 1/4 cup (10 g), chopped
- Lemon wedges: to serve
Instructions
- Step 1:
- Set the Instant Pot to Sauté mode. Add olive oil and brown the lamb cubes in batches, about 3 4 minutes per batch. Transfer browned lamb to a plate.
- Step 2:
- Add chopped onion to the pot and sauté for 3 4 minutes until softened. Stir in garlic and cook for 1 minute.
- Step 3:
- Add carrots, bell pepper, and all spices. Stir for 1 minute until fragrant.
- Step 4:
- Return lamb to the pot. Add diced tomatoes (with juice), broth, potato, apricots, and raisins (if using). Stir to combine.
- Step 5:
- Cancel Sauté mode. Secure the lid, set valve to Sealing, and cook on Manual Pressure Cook (High) for 30 minutes.
- Step 6:
- Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Step 7:
- Skim excess fat if desired. Taste and adjust salt or spices as needed.
- Step 8:
- Serve hot, garnished with fresh herbs and lemon wedges.
Save to Pinterest My family always looks forward to this dish as it brings a warm and comforting feeling during cooler evenings.
Notes
Serve with steamed rice, couscous, or flatbread. Substitute dried apricots with prunes for a richer sweetness. For a vegetarian version, replace lamb with chickpeas and use vegetable broth. Wine pairing: Try with a bold red such as Shiraz or Malbec.
Required Tools
Instant Pot (6-qt or larger), Chefs knife, Cutting board, Wooden spoon or spatula, Measuring cups and spoons
Nutritional Information
Calories: 410, Total Fat: 18 g, Carbohydrates: 33 g, Protein: 31 g per serving
Save to Pinterest This stew is a perfect balance of spices and heartiness, ideal for any occasion.
Recipe FAQs
- → Can I use other cuts of lamb?
Yes, boneless shoulder or leg cuts work best as they become tender during pressure cooking.
- → What can I substitute for dried apricots?
Prunes provide a richer sweetness and blend well with the spices used in the stew.
- → Is it possible to make this dish vegetarian?
Replacing lamb with chickpeas and using vegetable broth creates a hearty vegetarian version with similar flavors.
- → How do the spices affect the stew’s flavor?
Spices like cumin, coriander, cinnamon, and turmeric add warmth and depth, balancing the sweetness and savoriness in the dish.
- → What side dishes pair well with this stew?
Steamed rice, couscous, or flatbread complement the stew's rich flavors and absorb the delicious sauce.