Save A rich and aromatic lamb stew infused with Middle Eastern spices, tender chickpeas, tomatoes, and vegetables, all made effortlessly in the Instant Pot for a comforting, flavor-packed meal.
This stew has become a household favorite thanks to its deep flavors and tender meat from effortless Instant Pot cooking.
Ingredients
- Boneless lamb shoulder or leg: 2 lbs (900 g), trimmed and cut into 1.5-inch pieces
- Chickpeas: 1 can (15 oz/425 g), drained and rinsed
- Yellow onions: 2 medium, diced
- Carrots: 3 large, peeled and sliced
- Garlic: 3 cloves, minced
- Diced tomatoes: 1 can (14 oz/400 g)
- Red bell pepper: 1, chopped
- Olive oil: 2 tbsp
- Ground cumin: 2 tsp
- Ground coriander: 1½ tsp
- Ground cinnamon: 1 tsp
- Smoked paprika: 1 tsp
- Ground allspice: ½ tsp
- Cayenne pepper (optional): ¼ tsp, adjust to taste
- Salt: 1½ tsp, or to taste
- Black pepper: ½ tsp
- Beef or lamb broth (low-sodium): 2 cups (480 ml)
- Tomato paste: 2 tbsp
- Lemon juice: Juice of 1 lemon
- Fresh cilantro or parsley (optional): ¼ cup, chopped
Instructions
- Step 1:
- Set the Instant Pot to Sauté mode. Heat olive oil, then add onions and cook for 3 to 4 minutes until softened.
- Step 2:
- Add garlic and cook for 1 minute until fragrant.
- Step 3:
- Add lamb pieces and brown on all sides, about 5 minutes.
- Step 4:
- Stir in carrots, bell pepper, cumin, coriander, cinnamon, paprika, allspice, cayenne, salt, and black pepper. Sauté for another 2 minutes to toast the spices.
- Step 5:
- Add tomato paste and diced tomatoes, stir well.
- Step 6:
- Pour in broth and add chickpeas. Mix to combine, scraping up any browned bits from the bottom.
- Step 7:
- Lock the lid, set to Pressure Cook (High) for 30 minutes.
- Step 8:
- When finished, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Step 9:
- Open the lid, stir in lemon juice, and adjust seasoning as needed.
- Step 10:
- Ladle into bowls, garnish with chopped cilantro or parsley, and serve hot.
Save This stew brings the family together on chilly nights, creating warm memories over hearty bowls of comfort.
Notes
Add a pinch of saffron or sumac for extra flavor depth. The stew can be made a day ahead for better taste.
Required Tools
6-quart or larger Instant Pot or electric pressure cooker, chefs knife, cutting board, wooden spoon, ladle
Allergen Information
Contains no common allergens. Always check broth and canned products for potential allergens or cross-contamination if you have severe allergies.
Save Instant Pot makes this stew quick without sacrificing depth, perfect for busy weeknights.
Recipe FAQs
- → What cut of lamb works best for the stew?
Boneless lamb shoulder or leg cut into chunks provides tender, flavorful meat that cooks well in stews.
- → Can I substitute chickpeas with another legume?
Yes, lentils or white beans can be used but may alter cooking time and texture slightly.
- → How should spices be added to maximize flavor?
Toasting the spices with vegetables in olive oil before adding liquids helps release their full aroma and richness.
- → Is it necessary to add lemon juice at the end?
Adding lemon juice brightens and balances the rich flavors, enhancing the overall taste right before serving.
- → What are good serving options for this dish?
It pairs wonderfully with steamed basmati rice, warm pita bread, or a fresh simple salad.
- → Can this stew be prepared ahead of time?
Yes, making it a day ahead allows flavors to deepen, making it even more delicious when reheated.