Tender lamb and vegetables infused with aromatic Middle Eastern spices, cooked for a rich, savory dish.
# What You'll Need:
→ Meats
01 - 2 lbs boneless lamb shoulder or leg, trimmed and cut into 1.5-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 large carrots, sliced
06 - 1 red bell pepper, diced
07 - 1 (14 oz) can diced tomatoes with juice
08 - 1 cup beef or lamb broth
09 - 1 large potato, peeled and diced
10 - 1/2 cup dried apricots, halved
11 - 1/4 cup golden raisins (optional)
→ Spices & Seasonings
12 - 2 teaspoons ground cumin
13 - 2 teaspoons ground coriander
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon ground cinnamon
16 - 1/2 teaspoon ground turmeric
17 - 1/2 teaspoon ground allspice
18 - 1/2 teaspoon ground black pepper
19 - 1 1/2 teaspoons kosher salt, or to taste
20 - 1/4 teaspoon cayenne pepper (optional)
→ Garnish
21 - 1/4 cup fresh cilantro or parsley, chopped
22 - Lemon wedges, to serve
# Directions:
01 - Set the Instant Pot to Sauté mode. Add olive oil and brown the lamb cubes in batches, 3–4 minutes each. Transfer browned lamb to a plate.
02 - Add chopped onion to the pot and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for 1 minute.
03 - Add sliced carrots, diced bell pepper, and all spices. Stir continuously for 1 minute until fragrant.
04 - Return lamb to the pot. Add diced tomatoes with juice, broth, diced potato, dried apricots, and raisins if using. Stir well to combine.
05 - Cancel Sauté mode. Close and seal the lid. Set Instant Pot to Manual/Pressure Cook on high for 30 minutes.
06 - Allow a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.
07 - Skim off excess fat if desired. Taste and adjust seasoning with salt or spices as needed. Serve garnished with fresh herbs and lemon wedges.
