Middle Eastern Instant Pot Lamb Stew

feastingathome.com

Stephany Rapier

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

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