Simple & Delicious, Middle Eastern Lamb Stew with chickpeas and fragrant spices- a fast flavorful wholesome meal, that can be made in an Instant Pot!
The ego loves being “offended”. ~Eckart Tolle
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 stovetop, then finished in the oven, but know it will take twice as long. Whichever way you choose to go, the flavors will satisfy. Serve the stew over basmati rice, everyday quinoa, or if going grain-free, try cauliflower rice.
How to Make Middle Eastern Lamb Stew!
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.
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 Middle Eastern Spices are not your thing, this simple Irish Lamb Stew would work great in the Instant Pot too!
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 this Middle Eastern Lamb Stew on the stove top, sear in a dutch oven, add the rest of the ingredients, then place in a 325F oven for 1¾- 2 hours hours.
Serve alongside quinoa, basmati rice or even roasted cauliflower or cauliflower rice.
Instant Pot Lamb Stew infused with Middle Eastern Spices….a fast and easy weeknight dinner that requires only 15 minutes of hands on time before letting the Instant Pot work its magic.
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.
Cheers, friends!
PrintInstant Pot Middle Eastern Lamb stew
Instant Pot Middle Eastern Lamb Stew with chickpeas and fragrant spices- a simple flavorful wholesome meal. Serve over quinoa, basmati rice or cauliflower “rice”. | www.feastingathome.com
- Prep Time: 15
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Main
- Method: Instant Pot
- Cuisine: Middle Eastern
Ingredients
- 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
Serve with cooked quinoa, cous cous or basmati rice & garnish with fresh Italian parsley or cilantro leaves and extra chili flakes.
Instructions
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.
Notes
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.
Keywords: Lamb Stew, instant pot lamb stew, instant pot lamb recipes, middle eastern lamb stew, moroccan lamb stew, instant pot recipes lamb
I used a dutch oven on the stove top and it worked a treat!!
Delicious and nicely straight forward 🙂
★★★★★
Sounds delicious! Can we swap the garbanzo for red lentils ?
I think they would get overly soft here. You could cook separately and add at the end?
I don’t have chickpeas available and the internet is telling me great northern beans are a good substitute. Will they work in this recipe?
Yes, they should!
Very, very tasty indeed – now booked as a firm family favourite!
★★★★★
Great to hear Philip- thanks!
It was good & easy to make. I’d probably like it more if I omitted the sugar/honey though. Will make again without honey and see if I don’t love it then. Thanks for the recipe Silvia!
★★★★
If you do, then cut back on the vinegar. 😉
It was amazing. Thank you for sharing. Sig other and 12 Year old Daughter loved it also. I added green peas for some extra colour.
★★★★★
It was amazing. Thank you for sharing. Sig other and 12 Year old Daughter loved it also.
★★★★★
I bought all the ingredients to make this then realized it said instant pot! 😩 How would you do this in a crockpot?
Hi Amy, I think you could follow same instructions, then cook in crockpot on high for 6-7 hours.
Damn…best stew I’ve made in an Instant Pot. Only modified because I happened to have a Vindaloo spice pack, so used 2 Tbsp as a replacement for all the spices, and added carrots. Even my sig other who is not a lamb fan said it was fantastic. really good recipe. Thanks.
★★★★★
Thanks so much Laurie!
Loved this recipe, will definitely make it again! I marinated the meat with the spices for about 15 mins before sautéing it. Also, added a quarter teaspoon of Saffron to the pot right before pressure cooking it.
★★★★★
My family loves this! I add a bag of frozen peas, which adds color and taste.
★★★★★
Made this tonight in my newly purchased Instant Pot. It’s absolutely excellent. The spice level, tanginess, sweetness, and depth of flavour, it’s really well balanced. I wouldn’t change a thing about this recipe, it’s perfect. Thanks!
★★★★★
Awwww, thanks Mike! So happy you enjoyed it!
Hi, id like to make this and am wondering if it would freeze well? I’m making food for my dad who is recovering from surgery.
I think it would freeze fine!
Fantastic recipe. Used 3lb boneless lamb shank and cooked for 25mins. Fantastic!
Perfect!thanks Jahn!