Go Back

Indian/Moroccan Fusion Lamb OR Chickpea Stew (Instant Pot)

Shivangi Rao
By Shivangi Rao
Course Entrees

Equipment

  • Instant Pot

Ingredients
  

  • 1 lb pasture-raised lamb stew meat shoulder or other cut into chunks OR 1 can of chickpeas if you want this to be vegetarian
  • 1 yellow onion diced
  • 2 Japanese sweet potatoes diced
  • 3 carrots diced
  • 3-4 garlic cloves grated
  • 1 tsp salt
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp cayenne powder or more if you like heat!
  • 1/2 tsp cinnamon powder
  • 1/2 tsp black pepper
  • 1 tbsp butter ghee, or coconut oil (or oil of choice)
  • 1 bay leaf
  • 1/2 tsp allspice
  • 1 tbsp apple cider vinegar
  • 1 14.5 oz can of fire-roasted crushed tomatoes
  • 2 cups water or chicken/veggie stock
  • A handful of apricots chopped

Instructions
 

  • Chop all veggies and set aside.
  • Turn Instant Pot to saute mode.
  • Add oil of choice, onions, and spices (including salt) and saute. Let onions cook down and brown a bit.
  • Add in the lamb and saute with onions and spices until it is mostly browned. If using chickpeas, add and saute for a couple of minutes.
  • Add in the can of crushed tomatoes and mix well with lamb and onions.
  • Add in chopped apricots, sweet potatoes, carrots. Mix everything well.
  • Turn Instant Pot to Pressure Cook mode on high for 20 minutes. Turn valve to sealing.
  • Once pressure cooking is complete, turn the valve to venting (quick release pressure).
  • Open the lid once all pressure has released. Give the stew a good stir. Taste and adjust seasonings as necessary.
  • Serve with cauliflower rice or regular rice and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!