Instant Pot Lamb Stew
, 1 h 10 min, Serves 4
Aromatic pressure-cooked lamb stew with warm spices, chickpeas and dried fruit; tender and deeply flavored.
| prepCut lamb into 1½ inch cubes | ||||||
| 30 ml olive oil, butter or ghee | Sauté onions 3–4 min until fragrant | Add lamb, garlic, salt & spices; sauté 5 min | Stir in vinegar, tomato paste, honey, stock, chickpeas & raisins | Pressure cook 50 min on high; natural release | Stir; reduce liquid if needed on sauté function | Adjust seasoning; add vinegar if too sweet |
| 1½–1¾ pounds / 680–790 g lamb stew meat (shoulder, leg or shank), cut into 1½ inch cubes | ||||||
| 1 onion, diced | ||||||
| 4–6 garlic cloves, roughly chopped | ||||||
| 1 teaspoon salt | ||||||
| 1 teaspoon pepper | ||||||
| 4 g ground cumin (or 1 teaspoon ground cumin + 1 teaspoon cumin seeds) | ||||||
| 2 g ground coriander | ||||||
| 2 g ground turmeric | ||||||
| 2 g ground cinnamon | ||||||
| 1 g chili flakes (Aleppo preferred), plus more for garnish | ||||||
| 60 ml apple cider vinegar (or red wine vinegar) | ||||||
| 30 g tomato paste | ||||||
| 1–2 tablespoons / 15–30 g honey or brown sugar | ||||||
| 300 ml chicken stock or broth | ||||||
| 1 × 425 g can chickpeas, rinsed and drained | ||||||
| 40 g raisins or dried apricots (chopped), or dried currants | ||||||
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