Pin this A richly spiced, aromatic lamb stew inspired by Middle Eastern flavors, tenderized quickly in the Instant Pot for a comforting meal.
This stew has become my go-to comfort meal when I want something flavorful yet easy to prepare.
Ingredients
- Lamb shoulder: 2 lbs (900 g), cut into 1.5-inch cubes
- Yellow onions: 2 medium, chopped
- Garlic: 3 cloves, minced
- Carrots: 2 medium, peeled and sliced
- Yukon Gold potatoes: 2 medium, peeled and cubed
- Red bell pepper: 1, chopped
- Diced tomatoes: 1 (14 oz/400 g) can
- Olive oil: 2 tbsp
- Ground cumin: 1 tbsp
- Ground coriander: 1 tbsp
- Ground cinnamon: 2 tsp
- Ground turmeric: 1½ tsp
- Smoked paprika: 1½ tsp
- Ground allspice: 1 tsp
- Cayenne pepper: ½ tsp (optional, to taste)
- Bay leaf: 1
- Salt and black pepper: to taste
- Low-sodium beef or lamb broth: 3 cups (720 ml)
- Fresh cilantro or parsley: ½ cup chopped
- Toasted slivered almonds: ¼ cup (optional)
- Lemon wedges: to serve
Instructions
- Step 1:
- Set the Instant Pot to Sauté mode Add olive oil and once hot brown the lamb cubes in batches Transfer browned lamb to a plate
- Step 2:
- Add onions to the pot and sauté for 3 4 minutes until softened Stir in garlic and cook for 1 minute
- Step 3:
- Add carrots potatoes and red bell pepper Sauté for 2 minutes
- Step 4:
- Sprinkle in cumin coriander cinnamon turmeric paprika allspice and cayenne Stir for 1 minute until fragrant
- Step 5:
- Return lamb to the pot Add diced tomatoes broth bay leaf salt and pepper Stir to combine
- Step 6:
- Close the lid set the valve to Sealing and cook on Manual or Pressure Cook high for 30 minutes
- Step 7:
- Allow natural pressure release for 10–15 minutes then carefully release any remaining pressure
- Step 8:
- Discard the bay leaf Taste and adjust seasoning if needed
- Step 9:
- Stir in fresh cilantro or parsley Ladle into bowls garnish with toasted almonds and serve with lemon wedges
Pin this Our family gathers around the table to enjoy this hearty stew especially on chilly evenings.
Notes
Serve with warm pita rice or couscous note not gluten-free if using couscous For a lighter stew substitute some of the potatoes with extra carrots or parsnips For added sweetness toss in a handful of dried apricots or golden raisins with the tomatoes
Required Tools
Instant Pot 6-quart or larger Chefs knife Cutting board Wooden spoon or spatula Measuring cups and spoons
Allergen Information
Contains tree nuts if using almonds Gluten-free as written ensure broth and all packaged goods are gluten-free Double-check all labels if allergies are a concern
Pin this Enjoy this stew with fresh herbs and a squeeze of lemon for a bright finish.
Recipe FAQs
- → What cut of lamb works best for this stew?
Lamb shoulder is ideal due to its marbling and tenderness when cooked slowly, resulting in a rich, flavorful dish.
- → Can I adjust the spice levels in the stew?
Yes, cayenne pepper is optional and can be omitted or increased to suit your preferred heat level.
- → What vegetarian alternatives could complement this dish?
Grilled vegetables or chickpeas can pair well alongside or replace meat for a lighter, plant-based variation.
- → How should leftovers be stored and reheated?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through.
- → What side dishes pair well with this lamb stew?
Serve with warm pita bread, fluffy rice, or couscous to soak up the flavorful broth and enhance the meal.
- → Are toasted almonds necessary for serving?
Toasted almonds add a pleasant crunch and nutty depth, but can be omitted for a nut-free option.