Instant Pot Lamb Stew

[Music] what's up guys welcome back I'm Lorena from green healthy cooking and today I'm going to show you how to make a instant pot lamb stew kind of Moroccan style and very very flavorful so for this instant pot Leinster you're going to need two pounds of cubed lamp now all of those people that say you know lamb is so stinky well it all depends on the quality of the lamb I highly highly highly recommend you go to your butcher not your regular grocery store go find a good butcher and then ask him for his best cubed lamp so once you get that which is not stinky at all it doesn't smell any more than chicken or a beef it's all about the freshness of the land you're gonna go ahead and press the suti button on your instant pot to heat it up and while you're waiting for it to heat up you're going to add a tablespoon of butter and about another tablespoon of olive oil now once your instant pot says it's hot it's time to brown our land now I know this is like a super boring time-consuming and messy part when we make any kind of stew but I really recommend it the difference in taste is huge it's so much so much better when you Brown your lamb and of course you have to do it in batches don't leave don't dump all the cubed lamp into the instant pot it will just cook in its own juices and it won't Brown so you have to cook it in four to five batches so you put it in you add a little bit of salt you add a little bit of pepper you let it brown for anywhere from two to three minutes on one side then you take some tongs and you flipped each individual cube around so it can brown on the other side and you wait another two to three minutes and then you set it aside onto a plate or a bowl where you can leave it while you're doing the other batches once all your lamp is brown you're going to set that aside and add a cup of chopped onion into your instant pot now make sure that the saute button is still on because most instant pots have a function where after 30 minutes they heating plate it just shuts off so make sure that your saute button is still on and your heating plate is still hot so at the onion then add a finely minced garlic anywhere from 2 to 3 cloves then add a tablespoon of ginger paste a teaspoon of ground cinnamon and a teaspoon of ground coriander then you're gonna give this a mix and stir fry it until the onion is slightly soft and then you're going to want to add a little bit of water anywhere from a quarter to a half a cup this will depend on how well your instant pot gets to pressure without getting the burn warning I know there's some instant pots are a little bit more Moody than others mine is a moody at all so usually with a quarter cup it just works fine but if you ever had the burn warning I recommend adding up to a half a cup of water then take a wooden spoon and scrape the bottom and deglaze everything to make sure that you do not get the boom warning later on make sure that all the little bits and pieces all the browned and burnt stuff is lift it off the base off your instant pot and then all you have to do is put your browned lamb back into the instant pot give it all a quick stir put on the lid seal it and set it to 25 minutes on a higher pressure after they're 25 minutes we're not going to do any to the instant pop we're going to wait for natural pressure release natural pressure release means that you don't touch the ceiling valve you just let it be and you wait until the safety pin drops all on its own this will take anywhere from 15 to 25 minutes and then once the safety pin drop it's safe to open the lid and now we're going to go to the same part of this instant hot lamb stew which is in my opinion the most important we're going to add the zest of one orange take us extra and just completely zest the whole orange and add the zest but only the zest not the juice and then we're going to add eight dates and eight apricots they're dried figs and apricots by the way it's all we're going to add dried fruit then we're going to add two tablespoons of slivered almonds a tablespoon of honey and a teaspoon of Russ all Canute this is a Moroccan spice mix that tastes absolutely amazing and delicious and yes you can make your own but honestly there's so many spices in there I prefer to have just rice all nude in my spice store and it takes up very little space it's just spices there's no additives to it so try and find a good one and just add a teaspoon of Russ Aleut into your lamb stew and then press the suti button again so you can get everything to a boil and this is in order to reduce the sauce inside so to reduce the sight it's important that you do not put on the lid we're going to leave the lid away we're gonna wait for everything to simmer and we're gonna let it simmer for anywhere from five to ten minutes until you feel your sauce is a little thicker and super super delicious you dry fruit will soften up a little bit but your almond slivers will stay hard because if you simmer the a men's livers a little bit too long they become kind of soft and matter so good so I preferred it at the almond service very much at the end simmer it for five to ten minutes and then it's time to serve now you can serve this in a bowl sprinkle a little bit more almonds on top maybe some fresh chopped parsley or cilantro and just dive in the lamp is fall apart tender it's so so so delicious another way to serve this lamb stew and I absolutely love this is I take some d stocked washed and dried curly kale I cut it into very fine stripes put it in a bowl then add a little bit of olive oil a tiny bit of apple cider vinegar salt pepper and then I massage all that into the kale I highly recommend you use your hands to massage it in it's the only way you can get it into all the tiny little nooks and crannies of the kale you use your hands massage it all in very well add about half a cup to a cup of your delicious lamb stew about half a cup of cooked farro and then about a quarter to a third of a cup pomegranate seeds and here again you can sprinkle it with a little bit of chopped up olive slivers and some chopped up fresh parsley and that's about it this is what I call a Middle Eastern farro salad so so so so yummy and I hope you'd give it a try I hope you enjoyed this video if you did please give it a big thumbs up and don't forget to subscribe to my channel so you don't miss any more recipes like this one click the little notification bell so you're notified every time I post a recipe and I'll see you with my next video bye

Channel: Green Healthy Cooking

Views: 13,312

Rating: 4.5854921 out of 5

Keywords: instant pot, instant pot lamb, instant pot stew, instant pot lamb stew, pressure cooker, instant pot recipe, pressure cooker recipe, lamb stew, ras el hanout, ras el hanout recipe, stew recipe, lamb recipe

Id: rM0f4VKANMg

Length: 7min 47sec (467 seconds)

Published: Sat Aug 03 2019