Instant Pot Turmeric Lamb Stew
Ingredients:
2 lbs lamb, cut into 1.5″ cubes (boneless shoulder works well)
2 tsp kosher salt
1 tbls turmeric
2 tsp freshly ground black pepper
1 tsp kosher salt
1 tsp chili flake
2 tbls olive oil
2 small onions, diced
5 or 6 whole garlic cloves, peeled
2 small preserved lemon or 1 if they are very large, rind only, chopped
1.5 cups of chicken stock
3 tbls tomato paste
2 tbls Turkish red pepper paste (mild or spicy is up to you)
3 tbls tomato paste
2 or 3 potatoes, peeled and diced in 1″ chunks
Fresh cilantro
Directions:
Preheat your pressure cooker using the saute function until it says that it is hot. Now, add in 1 tbls of olive oil , salt the lamb with 2 tsp of kosher salt and start browning the meat in batches. Don’t crowd the pot or it will steam and as each batch is browned nicely, remove to a bowl, continue to brown until it’s all done and set aside.
Into the pot, add the other tbls of olive oil and throw in the onions and garlic and saute until they are soft and start to brown. Now add the meat back in, along with any juices that have accumulated, sprinkle the turmeric, black pepper, salt and chili flake over the top and mix it in. Now add in the preserved lemon and the chicken stock, lock the lid on and program your machine for 30 minutes, either using the manual setting on high pressure or the stew setting.
When the time is up, release the pressure using a quick release, open the pot up, stir in the tomato paste and the red pepper paste as well as the potatoes, lock the lid back on, close the pressure valve and program it for 5 more minutes on high pressure and when the time is up, quick release, open the lid and serve with lots of fresh, chopped cilantro, either on it’s own or over basmati rice.
