Eastern Lamb Stew Recipe

How To Prepare Eastern Lamb Stew?

Ingredients:

• 2 tablespoons olive oil, butter or ghee

• 1 ½ –1 ¾ pounds lamb stew meat (shoulder) cut onto 1 ½ inch cubes

• 1 onion, diced

• 4–6 garlic cloves, rough chopped

• 1 teaspoon of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds ( seeds are optional, add another teaspoon ground cumin if no seeds)

• ½ teaspoon chilli flakes ( Aleppo Chili flakes are nice) and more for garnish

• 2 tablespoons tomato paste

• ¼ cup apple cider vinegar (or red wine vinegar)

• 2 tablespoons honey or brown sugar1/4 cups chicken stock or broth

• 1 x 15 ounce can chickpeas, rinsed and drained

• ¼ cup raisins or dried apricots (chopped), or even dried currants

Instructions:

1. Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and sauté the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and sauté for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.
2. Cover and set the Instant Pot (or pressure cooker) to pressure cook setting for 50 minutes on normal/high. Naturally, release.
3. Let the pressure release and give a stir. The lamb will be tender and break apart easily. If you prefer it less juicy, return to sauté function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)
4. Serve over quinoa, rice or couscous with some fresh cilantro or parsley.
5. The leftovers taste even better the next day as the flavours have more time to meld.