Instant Pot Shakriyeh (Lamb Yogurt Stew)

Ingredients:

2 pounds lamb stew meat (preferably shoulder), cut into chunks
2 quarts water
4 tablespoons salt, divided
1 large yellow onion, diced into medium-sized cubes
2 pounds plain yogurt
2 tablespoons cornstarch
3 tablespoons pine nuts, toasted for garnish

Directions:

Preheat the Instant Pot on the Sauté function. Place the lamb chunks in the Instant Pot; add the water and 2 tablespoons of the salt, and bring to a boil. When the impurities start to float, skim them off and discard, then add the onion. Once boiling, hit the Cancel button to stop the Sauté cycle. Select the Pressure Cook option and set to low pressure. Cover the Instant Pot and lock into place; be sure the steam release valve is closed. Set the timer to 40 minutes.

In a blender, add the yogurt and cornstarch, and mix on high speed until thoroughly incorporated. Pour the mixture into a medium-sized saucepan over medium-low heat and stir until it comes to a simmer, then sample to make sure it doesn’t taste like cornstarch. Once the cornstarch flavor is gone, remove from the heat and set aside.

With a colander, strain the lamb while reserving the broth. Season with the remaining 2 tablespoons of salt and mix to integrate gently.

Add the cooked lamb to the yogurt sauce along with 7 ounces of the reserved stock. Bring to a simmer.

Serve in shallow bowl with roast pine nuts over the top.