Aromatic lamb simmered with fragrant spices, vegetables, and tomato for a hearty, comforting dish.
# Required Ingredients:
→ Meats
01 - 2 lbs boneless lamb shoulder or leg, cut into 1-inch cubes
→ Vegetables
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 medium potatoes, peeled and diced
06 - 1 red bell pepper, chopped
07 - 1 can (14.5 oz) diced tomatoes, drained
08 - 1/4 cup chopped fresh cilantro or parsley, for garnish
→ Spices & Aromatics
09 - 2 tbsp olive oil
10 - 2 tsp ground cumin
11 - 1 1/2 tsp ground coriander
12 - 1 1/2 tsp ground cinnamon
13 - 1 tsp ground turmeric
14 - 1/2 tsp ground allspice
15 - 1/2 tsp smoked paprika
16 - 1/4 tsp cayenne pepper (optional)
17 - 1 bay leaf
18 - Salt and freshly ground black pepper, to taste
→ Liquids
19 - 2 cups low-sodium beef or lamb broth
20 - 2 tbsp tomato paste
→ Optional Additions
21 - 1/2 cup dried apricots, chopped
22 - 1/2 cup cooked chickpeas, drained and rinsed
# How-To Steps:
01 - Set the Instant Pot to sauté mode. Add olive oil and brown the lamb cubes in batches until evenly seared. Remove and set aside.
02 - Add onion and garlic to the pot. Sauté for 2 to 3 minutes until translucent.
03 - Incorporate cumin, coriander, cinnamon, turmeric, allspice, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
04 - Add carrots, potatoes, bell pepper, and tomato paste to the pot. Stir thoroughly.
05 - Return browned lamb to the pot. Add diced tomatoes, broth, bay leaf, salt, and pepper. If desired, include dried apricots and chickpeas.
06 - Secure the lid on the Instant Pot. Select pressure cook/manual setting on high for 30 minutes.
07 - Allow natural pressure release for 10 minutes, then perform quick release to release any remaining pressure.
08 - Discard the bay leaf. Stir the stew, adjust seasoning as needed, and serve hot garnished with fresh cilantro or parsley.
