Lamb meat pairs particularly well with the sweet and earthy flavor combinations found in Middle Eastern spice combinations. This stew requires no meat cutting and very little preparation — the process and flavors create a tender, warming stew perfect to fight back winter's chill.
Warming Lamb Stew with Middle Eastern Flavors
1 tablespoon olive oil, butter, or ghee
1-2 lbs lamb stew meat
1 onion, diced
2-3 garlic cloves
1 tsp each: salt, pepper, cumin, coriander, turmeric, and cinnamon
1/4 tsp chili flakes
1 tbsp tomato paste
1/4 cup red wine vinegar
1 tbsp honey or brown sugar
1 cup chicken broth
1-15 oz can of chickpeas, rinsed and drained
1/4 cup raisins, dried apricots, or currants
Italian parsley, cilantro, and/or extra chili flakes for serving (optional)
Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and sauté the onions for 3 to 4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and sauté for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas, and raisins, and stir until combined. Cover and set the Instant Pot to the “meat stew” setting, or pressure cook for 1 hour on normal/high.
Let the pressure release naturally, then remove the lid and give the stew a stir. The lamb will be tender and break apart easily. Serve with cooked quinoa, couscous, or basmati rice, and garnish with fresh, chopped Italian parsley or cilantro with extra chili flakes. The leftovers taste even better the next day as the flavors have more time to meld.
