INSTANT 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
Provided by Sylvia Fountaine
Categories Main
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 580 calories, Sugar 33.3 g, Sodium 299.7 mg, Fat 20.8 g, SaturatedFat 5.2 g, TransFat 0.4 g, Carbohydrate 51.7 g, Fiber 7.7 g, Protein 47.2 g, Cholesterol 113.1 mg
CURRIED LAMB STEW
"This is without a doubt the yummiest stew I've ever tasted," informs Lorna Irving of Holberg, British Columbia. "My mom often made it for special occasions when I was growing up. It's been popular with our family for the past 40 years. You can make it ahead and reheat before serving."
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce., Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 310 calories, Fat 12g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 533mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
LAMB STEW (INSTANT POT RECIPE)
Hearty and delicious classic lamb stew made easy in your Instant Pot!
Provided by Kori
Categories Lamb Recipes
Time 55m
Number Of Ingredients 13
Steps:
- Add lamb cubes to a large bowl, then add salt, pepper, and ½ of the flour. Toss to coat the lamb.
- Preheat the Instant Pot on the Saute setting, High heat. Once preheated, add olive oil.
- In two batches, place lamb meat in the pot and sear on each side until lightly golden. Remove from lamb from the pot and set aside. (Note: if the pot indicates that it's too hot, turn the heat down to medium)
- Add additional olive oil if needed. Then add onions, carrots, and celery to the pot. Saute for 5 minutes.
- Turn the pot off. Add broth to the pot and stir, scraping any bits off the bottom of the pot.
- Add lamb (and any juices that have accumulated), potatoes, thyme, and peas to the pot. Stir to combine.
- Secure the lid and close valve. Select Pressure Cook, High, 27 minutes. Once the cooking cycle is complete, use the quick release method to release pressure.
- In a small bowl add remaining flour, then 2 ladles full of broth. Whisk together until lumps are gone. Add to the stew and stir in.
- Stir in fresh parsley. Adjust seasoning if necessary, and serve.
Nutrition Facts : Calories 674 kcal, Carbohydrate 43 g, Protein 33 g, Fat 41 g, SaturatedFat 16 g, Cholesterol 110 mg, Sodium 1146 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 21 g, ServingSize 1 serving
MOROCCAN LAMB STEW WITH PRUNES
Make and share this Moroccan Lamb Stew With Prunes recipe from Food.com.
Provided by sheepdoc
Categories High Protein
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Instant pot: Saute meat and spices, then onion. 30 minutes on high with lamb and onion, then 15 minutes on high with veggies and prunes. . Spread lamb on a large sheet tray and pat dry. In a small bowl, stir together coriander, cumin, ginger, 2 teaspoons salt, and 1/2 teaspoon pepper, then sprinkle over lamb and toss well to coat.
- Heat 2 tablespoons olive oil in a large ovenproof Dutch oven over medium-high heat. Arrange 1/3 of lamb in pot in a single layer and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes. Transfer lamb to a large bowl; set aside. Repeat with rest of lamb, adding 1 tablespoon olive oil for each batch.
- Add onions to pot, reduce heat to medium, and cook, stirring often, until softened and golden brown, about 10 minutes. Add tomato paste and cook, stirring constantly, for 2 minutes. Stir in broth, scraping up any browned bits. Return lamb and its accumulated juices to pot. Add 2 cups water, cinnamon, and 1 teaspoon salt; stir well and bring to a boil. Cover pot with lid and cook in oven until lamb is just tender, about 1 1/2 hours.
- Uncover pot; stir in chickpeas, dried fruit, and carrots. (Add more water if stew seems dry.) Cover pot; continue to cook until lamb is very tender, about 45 minutes. If desired, uncover pot and cook until thickened, 20 to 25 minutes more. About 15 minutes before serving, prepare couscous following package directions.
- Remove stew from oven; discard cinnamon. Season to taste with salt and pepper. Ladle stew over couscous; serve.
Nutrition Facts : Calories 927.1, Fat 30.5, SaturatedFat 8.6, Cholesterol 244.8, Sodium 1623.3, Carbohydrate 71.5, Fiber 7.9, Sugar 9.8, Protein 87.8
LAMB STEW
Succulent in a warm spicy gravy with just a hint of orange, this is perfect served alone or with a green vegetable.
Provided by PalatablePastime
Categories Stew
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F.
- Trim any fat from meat and cut into large cubes.
- Season the flour with salt and pepper and dredge lamb in flour, shaking off excess.
- Heat the oil in a large flameproof casserole and brown the lamb on all sides, adding a little more oil, if necessary.
- Remove with a slotted spoon and drain.
- Add the onions and garlic to the pan and cook for 3-4 minutes or until softened, stirring, frequently.
- Stir in the cinnamon sticks, bell pepper, ginger, and barley; cook over medium heat about 2 minutes.
- Add any remaining flour to the pan and cook 1 minute.
- Stir in the stock and the Worcestershire, grated orange rind, and 3 tbsp of the orange juice; season with salt and pepper and bring to a boil, stirring.
- Return the meat to the pan along with the potatoes and the rutabaga; cover tightly and bake in the oven for 1 hour and 20 minutes or until the meat and vegetables get tender.
- Check the seasoning before serving, and adjust if necessary.
Nutrition Facts : Calories 601.2, Fat 33.3, SaturatedFat 12.2, Cholesterol 104.3, Sodium 168.7, Carbohydrate 43.5, Fiber 8.6, Sugar 9.8, Protein 32.4
INSTANT POT® LAMB STEW
My family is usually not one for lamb but we do eat it for Orthodox Easter. This is our recipe for a hearty stew.
Provided by MJVUKOTICH
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Combine lamb and flour in a bowl; toss to coat.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering, 1 to 2 minutes. Add lamb and brown on all sides, 5 to 7 minutes. Add onion and saute until soft, about 3 minutes. Pour in broth and scrape up any browned bits with a spoon.
- Add mustard, thyme, rosemary, salt, and pepper. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add potatoes, carrots, and peas. Close and lock the lid again, and reselect Manual function; set timer for 10 minutes.
- Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- If stew is not thick enough, mix water and cornstarch together and add to pot. Cook for another 5 minutes on Manual with a quick release of pressure.
Nutrition Facts : Calories 665 calories, Carbohydrate 102.2 g, Cholesterol 57.4 mg, Fat 15.9 g, Fiber 15.8 g, Protein 30.7 g, SaturatedFat 6 g, Sodium 942.1 mg, Sugar 10.7 g
LAMB CURRY STEW
Yummy lamb curry stew. Serve over rice or naan.
Provided by Kennon Maxwell
Categories Lamb Stew
Time 9h35m
Yield 5
Number Of Ingredients 18
Steps:
- Cut lamb into chunks and place in a large zip-top bag or glass or ceramic bowl. Marinate lamb chunks in yogurt, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon garlic powder, and half of garam masala, cayenne, turmeric, ginger, coriander, and cardamom for 4 to 8 hours.
- Heat olive oil in a big pan over medium-high heat. Saute onions in the hot oil, about 5 minutes. Add the marinated lamb and any marinade. Add diced tomatoes. Reduce heat to medium-low; cook and stir until lamb browned on all sides, 10 to 15 minutes.
- Transfer mixture to a slow cooker and cook on High for 2 hours. Stir in bell peppers, cover, and continue to cook until lamb is cooked through and stew has reduced, about 2 hours more.
- Reduce heat to Low. Add wine, remaining curry powder, cumin, garlic powder, garam masala, cayenne, turmeric, ginger, coriander, cardamom, and more salt and pepper to taste. Add bay leaf. Let simmer for 1 hour. Remove bay leaf and serve.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 15.8 g, Cholesterol 73.4 mg, Fat 10.1 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 3.1 g, Sodium 237.8 mg, Sugar 9.6 g
INSTANT POT CUMIN LAMB STEW WITH CURRY AND CHILIS
Make and share this Instant Pot Cumin Lamb Stew With Curry and Chilis recipe from Food.com.
Provided by norasingley
Categories Lamb/Sheep
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat Instant Pot to saute setting.
- Generously season lamb cubes with salt. Add grapeseed oil to pot and swirl to coat. Add lamb, in batches so as not to overcrowd pot, and sear until golden, turning once, about 5 minutes per side. Remove lamb to a large plate as they finish.
- Drain all but 1 tablespoon oil (or add an additional tablespoon if pan is dry). Add onion, ginger, garlic cloves, and chile de arbol, season with salt, and saute until golden in spots, about 5 minutes. Add lamb back to pan. Create a well in the center, add one additional tablespoon grapeseed oil, and add spices. Stir to coat with oil and toast until fragrant, 30 seconds. Gently fold to incorporate lamb and onions. Sprinkle with cornstarch and sugar, stir to combine, and add water, scraping bottom of pan to deglaze. (You can also do this in a skillet on the stovetop over high heat; cooking time will be reduced. Transfer mixture to Instant Pot and proceed as per recipe.).
- Cover and cook on high pressure for 25 minutes. Release the pressure naturally.
- With a slotted spoon, remove lamb and aromatics to a bowl. Cover to keep warm. Skim fat from cooking liquid, using a fat separator, if desired. Season cooking liquid and lamb with salt. Return lamb and aromatics to cooking liquid, stir to combine, and serve over rice, garnished with cilantro.
Nutrition Facts : Calories 874.9, Fat 68.5, SaturatedFat 27.1, Cholesterol 204.7, Sodium 186.2, Carbohydrate 13.7, Fiber 1.3, Sugar 3.9, Protein 49
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