Rich lamb stew with chickpeas, spices, tomatoes, and vegetables for a hearty, flavorful meal.
# What You Need:
→ Meats
01 - 2 lbs boneless lamb shoulder or leg, trimmed and cut into 1.5-inch pieces
→ Legumes
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
03 - 2 medium yellow onions, diced
04 - 3 large carrots, peeled and sliced
05 - 3 cloves garlic, minced
06 - 1 can (14 oz) diced tomatoes
07 - 1 red bell pepper, chopped
→ Aromatics & Spices
08 - 2 tbsp olive oil
09 - 2 tsp ground cumin
10 - 1½ tsp ground coriander
11 - 1 tsp ground cinnamon
12 - 1 tsp smoked paprika
13 - ½ tsp ground allspice
14 - ¼ tsp cayenne pepper, optional
15 - 1½ tsp salt, or to taste
16 - ½ tsp ground black pepper
→ Liquids
17 - 2 cups low-sodium beef or lamb broth
18 - 2 tbsp tomato paste
19 - Juice of 1 lemon
→ Garnish
20 - ¼ cup fresh cilantro or parsley, chopped
# How to Make It:
01 - Set Instant Pot to Sauté mode. Heat olive oil, add diced onions, and cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add lamb pieces and brown on all sides, approximately 5 minutes.
04 - Stir in sliced carrots, chopped bell pepper, ground cumin, coriander, cinnamon, smoked paprika, allspice, cayenne pepper, salt, and black pepper. Sauté for 2 minutes to toast spices.
05 - Mix in tomato paste and diced tomatoes until fully integrated.
06 - Pour in broth and add chickpeas. Stir to combine, scraping up any browned bits from the bottom.
07 - Secure lid and set Instant Pot to Pressure Cook (High) for 30 minutes.
08 - Allow a natural pressure release for 10 minutes, then perform a quick release for remaining pressure.
09 - Open lid, stir in lemon juice, and adjust salt and pepper as needed.
10 - Ladle stew into bowls, garnish with chopped cilantro or parsley, and serve immediately.
