middle eastern lamb stew (instant pot)

Paired with our Creamy Mint + Cilantro Chutney, this Instant Pot lamb stew makes for a hearty and warming meal.

---

Ingredients

• avocado oil

• 1 to 1.5 lb lamb neck

• 1 medium onion, diced

• 6 cloves garlic, minced

• 1 1/4 cup chicken broth

• 1 cup dried chickpeas

• 2 tsp cumin

• 1 tsp ground black pepper

• 1 tsp chili powder

• 1 tsp coriander

• 1 tsp cinnamon

• 1 tsp turmeric

• 2 tbsp tomato paste

• 1/4 cup apple cider vinegar

• 3 bird's eye chilies, minced

• 2 tbsp coconut sugar

Directions

1. Rinse and drain chickpeas. Pour into Instant Pot and cover with 2 cups. Pressure cook for 30 minutes with natural release. Drain and set aside. 

2. While chickpeas cook, mix the following ingredients together in a small mixing bowl: cumin, black pepper, chili powder, coriander, cinnamon, turmeric, tomato paste, apple cider vinegar, chilies, and coconut sugar.

3. Using the Instant Pot, turn Saute setting on and wait until it turns 'Hot.' Heat 2 tbsp avocado oil and carefully add lamb neck. Brown each side for 1 minute. Stir in onion and garlic until onions slightly soften.

4. Carefully pour in spice mixture and chicken broth. Turn Saute setting off. Select Pressure Cook setting, cook for 45 minutes, and natural release. Serve hot.