Save A rich and aromatic lamb stew infused with warm Middle Eastern spices, tender vegetables, and a hint of citrus, all made effortlessly in the Instant Pot for a comforting, deeply flavorful meal.
This stew quickly became a favorite at family dinners for its rich flavor and easy preparation.
Ingredients
- Boneless lamb shoulder: 2 lbs (900 g), cut into 1.5-inch cubes
- Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Carrots: 2 large, peeled and sliced
- Potatoes: 2 medium, peeled and diced
- Red bell pepper: 1 large, chopped
- Diced tomatoes: 1 can (14 oz/400 g), undrained
- Olive oil: 2 tbsp
- Ground cumin: 1 ½ tsp
- Ground coriander: 1 ½ tsp
- Ground cinnamon: 1 tsp
- Paprika: 1 tsp
- Ground allspice: ½ tsp
- Ground turmeric: ½ tsp
- Cayenne pepper: ¼ tsp (optional, for heat)
- Dried bay leaves: 2
- Salt and freshly ground black pepper: to taste
- Beef or lamb broth: 2 cups (480 ml), low-sodium
- Lemon: zest and juice of 1
- Cilantro or parsley: ¼ cup, chopped
- Cooked rice, couscous, or flatbread: optional, for serving
Instructions
- Step 1:
- Set the Instant Pot to Sauté mode. Add olive oil and heat until shimmering.
- Step 2:
- Add the lamb cubes in batches, browning on all sides. Remove to a plate and set aside.
- Step 3:
- Add chopped onion to the pot, sauté for 3-4 minutes until softened. Stir in garlic and cook for 1 minute.
- Step 4:
- Add the carrots, potatoes, and bell pepper. Sauté for 2-3 minutes.
- Step 5:
- Return the browned lamb to the pot. Sprinkle in cumin, coriander, cinnamon, paprika, allspice, turmeric, cayenne (if using), salt, and pepper. Stir to coat everything evenly.
- Step 6:
- Pour in the broth and diced tomatoes (with juice), add bay leaves, and mix well.
- Step 7:
- Lock the lid and set the Instant Pot to Pressure Cook (High) for 30 minutes.
- Step 8:
- Once cooking is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Step 9:
- Open the lid and stir in lemon zest and juice. Taste and adjust seasoning as needed.
- Step 10:
- Discard bay leaves. Garnish with fresh cilantro or parsley before serving. Serve hot with rice, couscous, or flatbread if desired.
Pin it This recipe always brings the family together around the dinner table for a warm and hearty meal.
Required Tools
Instant Pot (or other electric pressure cooker), chef's knife, cutting board, wooden spoon or spatula, measuring cups and spoons
Allergen Information
Contains no common allergens. Double-check broth and canned tomato labels for gluten or other allergens if sensitive.
Nutritional Information
Per serving: Calories 410, Total Fat 18 g, Carbohydrates 23 g, Protein 39 g
Pin it This Middle Eastern lamb stew is the perfect blend of spices and tenderness for a comforting meal any night of the week.
Frequently Asked Questions
- → What cut of lamb is best for this stew?
Boneless lamb shoulder cut into cubes works best, providing tenderness and rich flavor after slow cooking.
- → Can other meats be used instead of lamb?
Yes, beef stew meat can be substituted for similar texture and heartiness if preferred.
- → How do the spices contribute to the flavor?
The blend of cumin, coriander, cinnamon, paprika, allspice, and turmeric creates a warm, aromatic profile typical of Middle Eastern cuisine.
- → What is the purpose of lemon zest and juice?
Lemon zest and juice add a bright citrus note that balances the richness of the meat and spices.
- → What side dishes complement this main dish?
It pairs well with rice, couscous, or warm flatbread, which help soak up the flavorful juices.
- → Can this stew be made without an electric pressure cooker?
Yes, it can be cooked slowly on the stove or in a slow cooker, although cooking times will be longer.