Instant Pot Lamb Stew

feastingathome.com

Tricia Sherwin

subheading: ½X:

2 tablespoons olive oil, butter or ghee

1 ½ to 1 ¾ pounds lamb stew meat ( shoulder, leg or shank) cut onto 1 ½ inch cubes

1 onion, diced

4 to 6 garlic cloves, rough chopped

1 teaspoon salt

1 teaspoon pepper

2 teaspoon ground cumin ( or use 1 teaspoon ground, and 1 teaspoon cumin seeds)

1 teaspoon ground coriander

1 teaspoon ground turmeric,

1 teaspoon ground cinnamon

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

2 tablespoons tomato paste

¼ cup apple cider vinegar (or red wine vinegar)

1 to 2 tablespoons honey or brown sugar

1 ¼ 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

Serve with cooked quinoa, couscous or basmati rice & garnish with fresh Italian parsley or cilantro leaves and extra chili flakes.

Directions at feastingathome.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer