Instant Pot Middle Eastern Style Lamb Stew
What You Will Need
Ingredients
- 1 ½ lbs. lamb stew meat, cut into 1 ½ inch cubes
- 2 Tbsp. olive oil
- 1 onion, diced
- 4-6 garlic cloves, roughly chopped
- 15 oz. can chickpeas drained and rinsed
- ¼ cup raisins
- cooked couscous, for serving
- chopped parsley, for garnish
Marinade
- ¼ cup Lee Kum Kee Panda Brand Black Pepper Grilling Sauce
Seasoning
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. turmeric
- 1 tsp. cinnamon
- 1 tsp. cumin seeds
- ½ tsp. Aleppo chili flakes
- 2 Tbsp. tomato paste
- ¼ cup apple cider vinegar
- 2 Tbsp. honey
- 1 ¼ cups chicken broth
How to make it
-
Add the lamb and Lee Kum Kee Panda Brand Black Pepper Grilling Sauce to a bowl. Mix the lamb together with the sauce until evenly combined. Allow it to sit and marinade for at least 30 minutes.
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Turn on the instant pot and set it to the “Sauté” setting. Add in the olive oil and onion and cook until the onion turns translucent. Then add in the garlic, marinated lamb, salt, pepper, cumin, coriander, turmeric, cinnamon, cumin seeds, and Aleppo chili flakes. Mix until combined and sauté for 5 minutes. Add in the tomato paste, apple cider vinegar, honey, chicken broth, chickpeas, and raisins. Mix until combined.
-
Cover the instant pot and set it to the pressure cook setting for 50 minutes on high. When the stew is done, naturally release the pressure.
-
Stir and taste. Adjust the seasoning if necessary. Serve with couscous and garnish with parsley. Enjoy!
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