Middle Eastern Lamb Stew (Instant Pot)

6
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"Simple and oh-so-flavorful!"

Original recipe yields 6 servings
OK
  • Optional

Nutritional

  • Serving Size: 1 (438 g)
  • Calories 473.2
  • Total Fat - 14.6 g
  • Saturated Fat - 4 g
  • Cholesterol - 103.6 mg
  • Sodium - 1066 mg
  • Total Carbohydrate - 31.2 g
  • Dietary Fiber - 4 g
  • Sugars - 13.8 g
  • Protein - 52.6 g
  • Calcium - 69.1 mg
  • Iron - 5 mg
  • Vitamin C - 11.7 mg
  • Thiamin - 0.3 mg

Step 1

This recipe is very simple if you prep all the ingredients ahead of time.

Step 2

Turn instant pot to the saute setting. Add the ghee or olive oil, followed by the onions. Saute for about 4-5 minutes, until onions begin to color slightly.

Step 3

Add the garlic and saute for 1 minute, stirring so it doesn't burn.

Step 4

Add the salt and spices. Stir. Add the lamb and continue to saute for about 5 minutes.

Step 5

Add the tomato paste, vinegar, honey and broth. Stir to combine until the tomato sauce dissolves. Cover and bring pot to pressure. Cook for 25 minutes, then allow to rest for 5 minutes, then carefully vent the pot to de-pressurize. Meanwhile, cut the carrots into 1/4 inch slices. Cut the rutabaga and potatoes into 3/4 inch chunks.

Step 6

When the pot is opened, add the chick peas and the veggies. Add the raisins or apricots, if using. Stir to combine and push the raw veggies into the broth as much as possible. Bring back to pressure and cook an additional 15 minutes. Allow to naturally release pressure.

Step 7

Serve in warm bowls. We like it with basmati rice or quinoa on the side.

Tips & Variations


No special items needed.

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