1 hr 30 min DURATION
75 min COOK TIME
15 min PREP TIME
8 servings SERVINGS
Ingredients
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/4 teaspoon ground cloves
- Generous pinch of cayenne pepper
- 1/4 teaspoon salt, plus extra as needed
- 1/4 teaspoon freshly ground black pepper, plus extra as needed
- 2 pounds boneless lamb for stew, such as shoulder, cut into 2-inch cubes
- 1 tablespoon neutral-flavored vegetable oil, such as canola or peanut
- 2 medium white or yellow onions, chopped
- 2 cloves garlic, finely chopped
- 1 can (28 ounces) diced tomatoes with their juices
- 3/4 cup reduced-salt chicken broth or All-Purpose Chicken Stock
- 1 cinnamon stick, about 3 inches
- 1/2 cup dried chickpeas, rinsed, drained, and picked over to remove debris
- Finely chopped fresh cilantro, large stems removed, for garnish
Directions
- In a large bowl, combine the cumin, coriander, cloves, cayenne pepper, salt, and pepper. Add the lamb and toss to coat it evenly with the spices. Set aside.
- Press Sauté and use the Sauté or Adjust button to select the middle temperature (“Normal”). Place 1 tablespoon of the vegetable oil in the inner pot, wait about 1 minute for it to warm, then add the onions and garlic. Cook with the lid off, stirring occasionally, until the onions soften slightly, about 5 minutes.
- Add the tomatoes, chicken broth, cinnamon stick, chickpeas, and lamb and stir to distribute evenly.
- Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 45 minutes.
- When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 30 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
- Remove the lid. Discard the cinnamon stick and taste the stew for seasoning, adding salt and pepper as needed. Serve hot with a generous portion of the broth, garnished with cilantro.Fragrant Lamb and Chickpea Stew will keep, in an airtight container in the refrigerator, for up to 4 days. To reheat, place it in a pot and warm on the stovetop over medium heat, stirring occasionally, until hot, about 5 minutes.
More from How to Instant Pot:• Instant Pot Corn Off the Cob Soup Recipe• Instant Pot Lemon-Chocolate Bread Pudding RecipeExcerpted from How to Instant Pot by Daniel Shumski (Workman Publishing). Copyright © 2017.