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Instant Pot Lamb Stew (Israeli Chili)
Ingredients
  • 2 tbsp of extra virgin olive oil
  • 2 tbsp (¼ stick) of salted butter
  • 1 yellow onion, cut longways into thick slices
  • 1 red onion, cut sideways into strands
  • 2 carrots, peeled and diced
  • 2 lbs of ground lamb (or ground beef, ground pork, ground chicken or ground turkey, but the flavor will be different so I suggest the lamb. If your market doesn’t have it, a butcher will!)
  • 1 lb of chicken thighs, cut into bite-sized chunks (breasts are fine too, but I suggest thighs)
  • 6 oz can of tomato paste
  • 1 tbsp of paprika
  • 1 tsp of turmeric
  • 1 tsp of cinnamon
  • 1 tbsp of curry powder
  • ½ tbsp of cumin
  • 2 tsp of black pepper
  • 1 tbsp of seasoned salt
  • ½ tsp of cayenne pepper (optional)
  • 1 tsp of crushed red pepper flakes (optional)
  • 14.5 oz can of diced tomatoes
  • 2 cups of chicken broth (I used 2 tsp of  Chicken Better Than Bouillon  2 cups of water)
  • 2 cups of garlic broth (I used 2 tsp of  Garlic Better Than Bouillon  2 cups of water but you can also use 4 cups of chicken broth instead if you don’t have this)
  • Juice of 1 lemon
  • 1 tbsp of crushed garlic
  • Two 15.5 oz cans of chick peas/garbanzo beans, drained and rinsed
  • 2 cups of shredded cabbage (coleslaw mix)
  • 1 cup of frozen corn
  • 1 cup of crushed tomatoes (the whole 28 oz can isn’t necessary here)
  • 1 tsp of celery salt
  • 1 tsp of garlic salt
  • 1 tsp of Italian seasoning
  • 1 tsp of dried cilantro
Steps
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