Spiced Instant Pot Lamb Stew with Cumin and Chilis
Indulge in a flavorful journey with this Spiced Instant Pot Lamb Stew, featuring tender chunks of lamb shoulder infused with aromatic spices, including ground cumin and garam masala. The rich and robust flavor profile is enhanced by the warmth of ginger, garlic, and the mild heat from arbol chiles, making it a perfect hearty dish for cozy gatherings. This stew is not only easy to prepare but also a delight to share with loved ones, served over fluffy steamed rice and sprinkled with fresh cilantro for a burst of freshness. Embrace the unique combination of spices, and let this comforting lamb stew become a new family favorite.
4
Servings
300
Calories
14
Ingredients
Ingredients
Lamb shoulder
2 1/2 lbs (cut into 1 1/2-inch cubes)
Kosher salt
to taste
Grapeseed oil
2 tablespoons, plus more as necessary
Onion
1 large (cut lengthwise into 6 wedges)
Ginger
1-inch piece (skin-on, cut into thin slices)
Garlic
1 head (broken into cloves, skin-on)
Arbol chiles
4-7 whole (to taste)
Ground cumin
2 tablespoons
Garam masala or Madras curry powder
2 teaspoons (or a combination of both)
Cornstarch
1 tablespoon
Granulated sugar
2 teaspoons
Water
2 cups
Steamed rice
for serving
Cilantro
for serving (chopped)
Instructions
1
Begin by preheating your Instant Pot on the sauté setting. Season the lamb cubes generously with kosher salt.
2
Once the pot is hot, add 2 tablespoons of grapeseed oil, swirling it to coat the bottom. In batches, add the lamb cubes to the pot, ensuring not to overcrowd. Sear the lamb for about 5 minutes per side until golden brown. Once seared, transfer the lamb to a large plate and set it aside.
3
Drain all but 1 tablespoon of oil from the pot (add another tablespoon if the pot looks dry). Next, add the onion wedges, slices of ginger, garlic cloves, and arbol chiles. Season with salt and sauté for approximately 5 minutes until the onions are golden in spots.
4
Return the seared lamb to the pot and create a space in the center. Add one tablespoon of grapeseed oil to the center and sprinkle in the ground cumin and garam masala (or Madras curry powder). Stir to coat the spices in oil, toasting them for about 30 seconds until fragrant. Carefully fold the lamb and onions into the spices.
5
Sprinkle cornstarch and granulated sugar over the mixture, stirring to combine. Pour in the two cups of water, scraping the bottom of the pot to deglaze and incorporate all flavorful bits stuck to the bottom.
6
Close the lid of the Instant Pot and set it to cook on high pressure for 25 minutes. After the cooking time is complete, allow the pressure to release naturally for the best results.
7
Once the pressure has been released, use a slotted spoon to remove the lamb and aromatics to a bowl. Keep them covered to remain warm. Optionally, skim the excess fat from the cooking liquid using a fat separator to enhance the flavor. Season the cooking liquid with salt to taste and return the lamb and aromatics to the pot, stirring well to combine.
8
Serve the delicious lamb stew over steamed rice, and garnish with freshly chopped cilantro for an extra pop of flavor and color.
Nutrition Information
17.5g
Fat
12.5g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this Spiced Instant Pot Lamb Stew?
The main protein used in this recipe is 2 1/2 lbs of lamb shoulder, cut into 1 1/2-inch cubes.
How many servings does this lamb stew recipe provide?
This recipe is designed to make 4 servings.
How many calories are in one serving of this lamb stew?
Each serving contains approximately 300 calories.
What setting should I use on the Instant Pot to sear the lamb?
You should use the sauté setting to preheat the pot and sear the lamb cubes.
How long should I sear the lamb cubes?
The lamb cubes should be seared for about 5 minutes per side until they are golden brown.
What type of oil is recommended for this recipe?
The recipe calls for 2 tablespoons of grapeseed oil, adding more if necessary.
How should I prepare the garlic for this stew?
The garlic should be broken into cloves and left skin-on.
Do I need to peel the ginger?
No, the recipe specifies using a 1-inch piece of ginger, skin-on, cut into thin slices.
How many arbol chiles are needed for the stew?
Depending on your heat preference, you can use between 4 to 7 whole arbol chiles.
What spices provide the primary flavor profile?
The primary flavors come from 2 tablespoons of ground cumin and 2 teaspoons of garam masala or Madras curry powder.
How long does the stew need to cook under high pressure?
The Instant Pot should be set to cook on high pressure for 25 minutes.
Should I use a quick release or natural release for the pressure?
For the best results, you should allow the pressure to release naturally.
What is the carbohydrate content per serving?
Each serving contains 12.5g of carbohydrates.
How much protein is in one serving of this dish?
There are 22.5g of protein per serving.
What is the fat content for this lamb stew?
One serving contains 17.5g of fat.
How should the onion be prepared?
One large onion should be cut lengthwise into 6 wedges.
What is the purpose of cornstarch in this recipe?
One tablespoon of cornstarch is added to the mixture to help thicken the stew liquid.
How much water is added to the Instant Pot?
You should add 2 cups of water to the pot, ensuring you scrape the bottom to deglaze.
Is sugar used in this recipe?
Yes, 2 teaspoons of granulated sugar are added to balance the flavors.
What is the recommended garnish for this dish?
The stew should be garnished with freshly chopped cilantro.
What should I serve with the Spiced Lamb Stew?
It is recommended to serve the stew over fluffy steamed rice.
How do I toast the spices?
Create a space in the center of the pot, add oil, sprinkle the spices, and stir for about 30 seconds until fragrant before folding in the meat.
Can I substitute Madras curry powder for Garam masala?
Yes, you can use either garam masala, Madras curry powder, or a combination of both.
What should I do if the pot looks dry after searing the lamb?
If the pot looks dry, add another tablespoon of oil before sautéing the aromatics.
How do I handle the garlic and ginger after cooking?
Use a slotted spoon to remove the lamb and aromatics (including the ginger and garlic) to a bowl; they can be returned to the pot after fat separation.
Is it necessary to skim the fat?
It is optional but recommended to use a fat separator to remove excess fat from the cooking liquid to enhance flavor.
What type of salt is best for this recipe?
The recipe specifies using Kosher salt for seasoning the lamb and the final liquid.
How many ingredients are in this recipe?
There are a total of 14 ingredients.
Is this recipe suitable for a slow cooker?
While written for an Instant Pot, the tags suggest it as a great slow cooker alternative.
How long do I sauté the onions and aromatics?
Sauté the onion wedges, ginger, garlic, and chiles for approximately 5 minutes until the onions are golden in spots.