# What You'll Need:
→ Meats
01 - 2 lbs boneless lamb shoulder, cut into 1.5-inch cubes
→ Vegetables
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 large carrots, peeled and sliced
05 - 2 medium potatoes, peeled and diced
06 - 1 large red bell pepper, chopped
07 - 1 can (14 oz) diced tomatoes, undrained
→ Spices & Aromatics
08 - 2 tbsp olive oil
09 - 1 ½ tsp ground cumin
10 - 1 ½ tsp ground coriander
11 - 1 tsp ground cinnamon
12 - 1 tsp paprika
13 - ½ tsp ground allspice
14 - ½ tsp ground turmeric
15 - ¼ tsp cayenne pepper (optional)
16 - 2 dried bay leaves
17 - Salt and freshly ground black pepper, to taste
→ Liquids
18 - 2 cups low-sodium beef or lamb broth
19 - Zest and juice of 1 lemon
→ Garnish
20 - ¼ cup fresh cilantro or parsley, chopped
21 - Cooked rice, couscous, or flatbread (optional)
# How to Make It:
01 - Set Instant Pot to Sauté mode and heat olive oil until shimmering.
02 - Add lamb cubes in batches; brown evenly on all sides. Remove and set aside.
03 - Sauté chopped onion for 3-4 minutes until softened, then stir in garlic and cook for 1 minute.
04 - Add carrots, potatoes, and bell pepper; sauté for 2-3 minutes.
05 - Return browned lamb to pot. Add cumin, coriander, cinnamon, paprika, allspice, turmeric, cayenne (if using), salt, and pepper; stir to coat evenly.
06 - Pour in broth and diced tomatoes with juice, add bay leaves, and mix well.
07 - Lock lid and set Instant Pot to Pressure Cook (High) for 30 minutes.
08 - Allow natural pressure release for 10 minutes, then quick-release remaining pressure.
09 - Open lid, stir in lemon zest and juice, then adjust seasoning as needed.
10 - Remove bay leaves, garnish with chopped cilantro or parsley, and serve alongside rice, couscous, or flatbread if desired.
