Simple & Delicious, Middle Eastern Lamb Stew with chickpeas and fragrant spices- a fast flavorful wholesome meal, that can be made in an Instant Pot!
Here’s a recipe for Instant Pot Middle Eastern Lamb Stew with chickpeas and fragrant spices that will warm you to your bones. It takes 15 minutes of hands on time before finishing off in an Instant Pot using the pressure cooker setting. This can also be made on stove top, then finished in the oven, but know it will take twice as long. Which ever way you choose to go, the flavors will satisfy. Serve the stew over rice or quinoa, or if going grain free, try cauliflower “rice”.
Here I’ve used stew meat- cut from lamb shoulder. I’ve opted for local, sustainably-raised American lamb, which seems more meaty and sweeter in flavor than imported lamb. It’s also fresher, having traveled far fewer miles to get here.
This week I’ve partnered with The American Lamb Board who is offering great prizes this month in celebration of Friendsgiving! If you are a fan of lamb, you won’t want to miss out on this, so make sure to enter!
If using an Instant Pot, brown the onion and lamb using the sauté setting. Once the rest of the ingredients are in, set the pressure cooker on high for 50 minutes. The lamb will turn out perfectly tender and infused with the most delicious Middle Eastern Spices.
If cooking stove top, sear in a dutch oven, add the rest of the ingredients, then place in a 325F oven for 1¾- 2 hours hours.
For more Instant-Pot recipes, be sure to check out my favorite Ethnic Instant Pot Recipes from around the Globe!
If you try this recipe, be sure to let us know by leaving a comment, rating, and tagging a picture #feastingathome on Instagram.
Instant Pot Middle Eastern Lamb stew
- Prep Time: 15
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4
- Category: Main
- Method: Instant Pot
- Cuisine: Middle Eastern
- 2 tablespoons olive oil, butter or ghee
- 1 ½ -1 ¾ pounds lamb stew meat ( shoulder) cut onto 1 ½ inch cubes
- 1 onion, diced
- 4-6 garlic cloves, rough chopped
- 1 teaspoon of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds ( seeds are optional, add another teaspoon ground cumin if no seeds)
- ½ teaspoon chili flakes ( Aleppo Chili flakes are nice) and more for garnish
- 2 tablespoons tomato paste
- ¼ cup apple cider vinegar (or red wine vinegar)
- 2 tablespoons honey or brown sugar
- 1 1/4 cups chicken stock or broth
- 1 x 15 ounce can chickpeas, rinsed and drained
- ¼ cup raisins or dried apricots (chopped), or even dried currants
Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.
Cover and set the Instant Pot (or pressure cooker) to pressure cook setting for 50 minutes on normal/high. Naturally release.
Let the pressure release and give a stir. The lamb will be tender and break apart easily. If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)
Serve over quinoa, rice or cous cous with some fresh cilantro or parsley.
The leftovers taste even better the next day as the flavors have more time to meld.
Alternatively you can cook this on the stove top in a oven proof dutch oven. Pre heat the oven to 325. Brown the onions in the ghee or butter then add the garlic, lamb, salt and spices, cooking for 5 -6 minutes. Add the remaining ingredients – all except the raisins, and bring to a simmer. Cover and place in the oven and bake 2 hours, adding the raisins about an hour or 1 ½ hours into the baking time.
After two hours the lamb will be supper tender. If you like a little more browning, give a quick broil to the pot uncovered.