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
Amazing! My family was so impressed, but it was so easy to make… this one is going in my regular repertoire. Thanks, so much!
★★★★★
Droooool
★★★★★
I made this in the oven today and it was delicious! I included the honey but omitted the currants, as I don’t like dried fruit that much, but added in a whole preserved lemon, sliced, to the pot just before I put it into the oven. It was absolutely delicious, will definitely make again!
★★★★★
Thanks for sharing Rosa! Gald you enjoyed.
Didn’t the preserved lemon make it more North African than Middle Eastern?
You must be thinking of the other lamb stew recipe with the olives? This Tagine? Instant Pot Lamb Tagine
Great recipe! My wife says “2 thumbs up and 5 stars.
Delicious, and quite easy to make. Wonderful recipe for the instant pot (my favorite appliance).
I followed the recipe, except I added carrots and celery, (looked like it needed them).
Turned out just as advertised, simple and delicious. I will make this again.
★★★★★
Awesome! so happy you both liked! Thanks for your adjustments- sounds perfect!
I made this tonight and it was delicious! At first I wasn’t going to add as much stock as other reviewers commented but I decided what the heck. I was glad I did because although it was a little more “soupy” my guests were slurping it down. I did double the garlic for my garlic loving husband haha! Thank you!
I made this recipe when I didn’t really want to cook on a Sunday. My family LOVED the flavors and I loved that it was so extremely easy and delicious. I strongly recommend it.
★★★★★
Thank you for this recipe. I used bone-in lamb stew meat, as well as chunks. The bone-in lamb turned out wonderfully tender and juicy. I highly recommend using bone-in lamb, using the identical recipe.
★★★★★
Thanks for the tip! Appreciate it!
Thank you Thank you this recipes was incredible
I made it for my friend and I and he’s Berber he loved it just loves it
Oh great to hear!
Absolutely delicious and very easy to make! Full of flavours The lamb pieces were so tender you could cut through them with a spoon!
★★★★★
My family loved it. I puréed and added to elbow noodles for my 3 year old. He ate it up. I do agree with others regarding the sweetness. Next batch I will eliminate the honey. I think the raisins should make it sweet enough.
★★★★★
Made this last night and it was excellent. My husband and I like a little bit more heat so I would recommend adding more heat next time. Will definitely be making it again!
★★★★★
outstanding in prep time, cooking time and taste!
★★★★★
I followed this recipe using an instant pot and it came out amazing. Wonderful flavors. Just a perfect stew to warm yourself on a cold day. The only change I’d make next time is adding a bit less chicken broth as I like my stews with more of a gravy base than soup but this is personal preference and I’m sure if you leave it on saute long enough the dish will thicken quite a bit. Thanks so much for the recipe! This is a definite keeper.
★★★★★
Looks facinating…. My waif and I team drive a semi truck and often cook on board… we have an instapot duo mini. How would you recommend adjusting the recipient and what about cooking time in the instapot baby brother version?
★★★★
Hey Ken- I’m so sorry but here is where I lack in the Instant Pot Department. My guess would be to cut recipe in half but keep same cooking times? But this is only a guess!
Husband liked it and he has been not liking instant pot recipes
★★★★★
I don’t usually use many spices so was happy to follow a recipe that had many spices I have not used regularly. I highly suggest waiting until the next day before eating it to give everything a chance to blend.
★★★★
I’m new to using an Instapot– forced into trying it during a kitchen remodel. This recipe is my favorite so far!! I’m trying to eat a diet with less protein and wondering if anyone can recommend a substitute for the chickpeas, which add more protein to the lamb? Whatever goes in has to withstand 50 minutes of pressure cooking
★★★★★
What about adding in roasted veggies after the lamb is cooked? Or a few handfuls of chopped spinach?
Great ideas! Love that you reply… I have recommended this recipe to others and it came to me via my son — a chain of deliciousness!
Do you think making this recipe two days in advance would be okay? Also, what sides go with it?
Absolutely! I would serve with basmati rice or quinoa!