Middle Eastern Instant Pot Lamb Stew

Simple & Delicious, Instant Pot Lamb Stew with chickpeas and fragrant Middle Eastern spices- a fast flavorful wholesome meal, that can be made in an Instant Pot!

The ego loves being “offended”.  ~Eckart Tolle

Here’s a recipe for Instant Pot Middle Eastern Lamb Stew with chickpeas and fragrant spices that will warm you to your bones. It takes 15 minutes of hands-on time before finishing off in an Instant Pot using the pressure cooker setting.

This can also be made on stovetop, then finished in the oven, but know it will take twice as long. Whichever way you choose to go, the flavors will satisfy. Serve the stew over basmati rice, everyday quinoa, or if going grain-free, try cauliflower rice.

 Instant Pot Lamb Stew Video

Here I’ve used stew meat- cut from lamb shoulder. I’ve opted for local, sustainably-raised American lamb, which seems meatier and sweeter in flavor than imported lamb.  It’s also fresher, having traveled far fewer miles to get here.

Here I’ve used stew meat- cut from lamb shoulder.  Lamb leg would also work. I’ve opted for local, sustainably-raised American lamb, which seems meatier and sweeter in flavor than imported lamb.  It’s also fresher, having traveled far fewer miles to get here.

This week I’ve partnered with The American Lamb Board who is offering great prizes this month in celebration of Friendsgiving!  If you are a fan of lamb, you won’t want to miss out on this, so make sure to enter!

If Middle Eastern Spices are not your thing, this simple Irish Lamb Stew would work great in the Instant Pot too!

How to Make Instant Pot Lamb Stew

If using an Instant Pot, brown the onion and lamb using the sauté setting. Add the Middle Eastern spices and remaining ingredients, then set the pressure cooker on high for 50 minutes.

The lamb will turn out perfectly tender and infused with the most delicious Middle Eastern Spices.

How to make Lamb Stew on the Stovetop

If cooking this Middle Eastern Lamb Stew on the stovetop, sear  the meat in a dutch oven, add the rest of the ingredients, then place in a 325F oven for  1¾-  2 hours, until the meat is tender.

What to serve with Lamb Stew?

• Basmati rice
• The Best Quinoa!
• Couscous
• Grain-Free Moroccan Cauliflower Couscous
• cauliflower rice
• Simple Homemade Pita Bread
• Roasted Cauliflower with Garlic, Lemon and Parsley

Can Lamb Stew be made ahead?

Yes, absolutely,  it will get even more flavorful as the flavors meld. Lamb stew will keep up to 4 days in the fridge, or freeze up to 6 months.

Instant Pot Lamb Stew infused with Middle Eastern Spices….a fast and easy weeknight dinner that requires only 15 minutes of hands-on time before letting the Instant Pot work its magic.

More Recipes you may enjoy!

• Best Instant Pot Recipes from around the Globe!
• Burmese Chili Lamb with Cumin Seed
• Simple Irish Stew
• Instant Pot Beef Stew with Root Vegetables
• Instant Pot Lamb Tagine
• Corned Beef and Cabbage Stew

We hope you enjoy this!

Cheers, friends.

Sylvia

Instant Pot Middle Eastern Lamb stew

★★★★★ 4.9 from 152 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 15
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 1x
• Category: Main
• Method: Instant Pot
• Cuisine: Middle Eastern

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Description

Instant Pot Middle Eastern Lamb Stew with chickpeas and fragrant spices- a simple flavorful wholesome meal. Serve over quinoa, basmati rice or cauliflower “rice”.

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Ingredients

Scale 1/2x1x2x

• 2 tablespoons olive oil, butter or ghee
• 1 ½ –1 ¾ pounds lamb stew meat ( shoulder, leg or shank) cut onto 1 ½  inch cubes
• 1 onion, diced
• 4–6 garlic cloves, rough chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoon ground cumin ( or use 1 teaspoon ground, and 1 teaspoon cumin seeds)
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric,
• 1 teaspoon ground  cinnamon
• ½ teaspoon chili flakes ( Aleppo Chili flakes are nice) and more for garnish
• 2 tablespoons tomato paste
• ¼ cup apple cider vinegar (or red wine vinegar)
• 1–2 tablespoons honey or brown sugar
• 1  1/4 cups chicken stock or broth
• 1 x 15-ounce can chickpeas, rinsed and drained
• ¼ cup raisins or  dried apricots (chopped), or even dried currants

Serve with cooked quinoa, couscous or basmati rice & garnish with fresh Italian parsley or cilantro leaves and extra chili flakes.

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Instructions

1. Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.
2. Cover and set the Instant Pot (or pressure cooker)  to pressure cook setting for 50 minutes on normal/high. Naturally release.
3. Let the pressure release and give a stir. The lamb will be tender and break apart easily. If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits).
4. Adjust seasonings to taste. If too sweet, add a few drops more vinegar.
5. Serve over quinoa, rice or couscous with some fresh cilantro or parsley. The leftovers taste even better the next day as the flavors have more time to meld.

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Notes

Alternatively, you can cook this on the stovetop in a oven-proof dutch oven. Preheat the oven to 325. Brown the onions in the ghee or butter then add the garlic, lamb, salt and spices, cooking for 5 -6 minutes. Add the remaining ingredients – all except the raisins,  and bring to a simmer. Cover and place in the oven and bake 2 hours, adding the raisins about an hour or 1 ½ hours into the baking time.

After two hours the lamb will be very tender. If you like a little more browning, give a quick broil to the pot uncovered.

LAMB: This recipe is designed for “tougher” cuts of lamb- shoulder, leg, etc., that need longer cooking times to tenderize.  Please don’t waste already tender lamb chops or lamb loin on this recipe. You can also use beef stew meat or even goat.

 

Nutrition

• Serving Size: 1 ½ cups
• Calories: 580
• Sugar: 33.3 g
• Sodium: 299.7 mg
• Fat: 20.8 g
• Saturated Fat: 5.2 g
• Carbohydrates: 51.7 g
• Fiber: 7.7 g
• Protein: 47.2 g
• Cholesterol: 113.1 mg

Keywords: Lamb Stew, instant pot lamb stew, instant pot lamb, moroccan lamb stew, middle eastern lamb stew, moroccan lamb stew, instant pot recipes lamb

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