# What you need:
→ Meats
01 - 2 lbs lamb shoulder, cut into 1.5-inch cubes
→ Vegetables
02 - 2 medium yellow onions, chopped
03 - 3 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 medium Yukon Gold potatoes, peeled and cubed
06 - 1 red bell pepper, chopped
07 - 1 can (14 oz) diced tomatoes
→ Spices & Aromatics
08 - 2 tablespoons olive oil
09 - 1 tablespoon ground cumin
10 - 1 tablespoon ground coriander
11 - 2 teaspoons ground cinnamon
12 - 1½ teaspoons ground turmeric
13 - 1½ teaspoons smoked paprika
14 - 1 teaspoon ground allspice
15 - ½ teaspoon cayenne pepper (optional, to taste)
16 - 1 bay leaf
17 - Salt and freshly ground black pepper, to taste
→ Liquids
18 - 3 cups low-sodium beef or lamb broth
→ Finishing
19 - ½ cup chopped fresh cilantro or parsley
20 - ¼ cup toasted slivered almonds (optional)
21 - Lemon wedges, to serve
# Directions:
01 - Set the Instant Pot to Sauté mode. Add olive oil and brown the lamb cubes in batches until evenly seared. Transfer browned lamb to a plate.
02 - Add chopped onions to the pot and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional 1 minute.
03 - Add sliced carrots, cubed potatoes, and chopped red bell pepper. Sauté all together for 2 minutes to combine flavors.
04 - Sprinkle ground cumin, coriander, cinnamon, turmeric, smoked paprika, allspice, and cayenne pepper into the pot. Stir continuously for 1 minute until fragrant.
05 - Return the browned lamb to the pot. Add diced tomatoes, low-sodium broth, bay leaf, salt, and pepper. Stir thoroughly to combine all ingredients.
06 - Close the lid, seal the valve, and cook on Manual or Pressure Cook mode at high pressure for 30 minutes.
07 - Allow the Instant Pot to naturally release pressure for 10 to 15 minutes. Then carefully release any remaining pressure manually.
08 - Remove and discard the bay leaf. Taste the stew and adjust seasoning with salt and pepper as needed.
09 - Stir in chopped fresh cilantro or parsley. Serve portions garnished with toasted slivered almonds and lemon wedges on the side.
