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Instant Pot Middle Eastern Lamb Stew
Course
Main Course
Cuisine
Asian
Keyword
chickpeas, lamb meat, Middle Eastern Lamb Stew, raisins or dried apricots
Prep Time
6
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
6
minutes
minutes
Servings
8
Calories
417
kcal
Author
Corrie
Ingredients
4
tablespoon
olive oil
3
lb
lamb stew meat
cut into 1½ inch cubes
2
onions
diced
12
garlic cloves
rough chopped
2
teaspoon
cumin
2
teaspoon
coriander
2
teaspoon
turmeric
2
teaspoon
cinnamon
2
teaspoon
cumin seeds
1
teaspoon
tomato paste
½
cup
apple cider vinegar
4
tablespoon
honey
2
cups
chickpeas
rinsed and drained
½
cup
raisins or dried apricots
chopped
salt
to taste
Instructions
Add olive oil in the inner pot of Instant pot and select “Sauté”.
Then, add onions and sauté for about 4 minutes.
Add lamb, garlic, all the spices and salt and sauté for about 5 minutes.
Add honey, tomato paste, vinegar, stock, chickpeas and raisins in the Instant pot. Stir well.
Cover the lid and press the “Manual” button.
Cook for about 50 minutes on HIGH pressure and release the pressure naturally through the steam vent.
Open the lid and stir well.
Dish out and serve.
Nutrition
Calories:
417
kcal
|
Carbohydrates:
25
g
|
Protein:
39
g
|
Fat:
17
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Cholesterol:
111
mg
|
Sodium:
124
mg
|
Potassium:
717
mg
|
Fiber:
4
g
|
Sugar:
12
g
|
Vitamin A:
39
IU
|
Vitamin C:
4
mg
|
Calcium:
67
mg
|
Iron:
5
mg