Instant Pot Lamb Stew with Apricots
222kcal
Ingredients
- 3 pounds lamb leg - boneless cut into stew-bite size
- 1¾ cups beef broth
- 2 tablespoons canola oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 teaspoon ground coriander
- 1 teaspoon tomato paste
- ¾ teaspoon black pepper
- 1 teaspoon salt (add more according to your liking)
- ¾ teaspoon ground turmeric
- ¼ teaspoon ground ginger
- ½ teaspoon fresh grated ginger
- ¼ teaspoon ground cinnamon
- 1 cup whole dried apricots
- 1 large cinnamon stick
Method
- In a skillet over medium heat, cook the lamb until browned for about 5 minutes per batch. Set aside.
- Turn the instant pot setting to "Saute", add oil, garlic and cook until fragrant.
- Add chopped onion and cook for about 30 seconds. Add cinnamon stick, coriander, black pepper, salt, turmeric, ground ginger, grated ginger, salt and ground cinnamon. Keep stirring until fragrant for about 15 seconds.
- Add browned lamb leg cubes into the instant pot. Stir for a few seconds.
- Add dried apricot, cinnamon stick and the broth, turn off the "Saute" setting, close the lid and set to "Manual" for about 35 minutes.
- Release pressure using the natural-release method. Unlock and remove the lid.
- Serve the lamb stew immediately with rice.
Nutrition
Calories222kcalCarbohydrates13gProtein24gFat9gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.01gCholesterol69mgSodium561mgPotassium571mgFiber2gSugar9gVitamin A600IUVitamin C2mgCalcium32mgIron3mg
Notes
You may also brown the lamb meat using instant pot.
Leg of lamb is great for barbecue or roasted and it works really well as a stew or curry. If you can't find leg of lamb, use Lamb shoulder instead.