Instant Pot Cumin Lamb Stew With Curry And Chilis Recipe

Name: Instant Pot Cumin Lamb Stew With Curry And Chilis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs lamb shoulder, cut in 1 1/2-inch cubes; kosher salt; 2 tablespoons grapeseed oil, plus more as necessary; 1 large onion, cut lengthwise into 6 wedges; one-inch piece ginger, skin-on, cut into thin slices; 1 head garlic, broken into cloves, skin-on; 4 -7 whole arbol chiles, to taste; 2 tablespoons ground cumin; 2 teaspoons garam masala (or a combination of both) or 2 teaspoons Madras curry powder (or a combination of both); 1 tablespoon cornstarch; 2 teaspoons granulated sugar; 2 cups water; steamed rice, for serving; chopped cilantro, for serving

Servings: persons

2 1/2 lbs lamb shoulder, cut in 1 1/2-inch cubes
kosher salt
2 tablespoons grapeseed oil, plus more as necessary
1 large onion, cut lengthwise into 6 wedges
one-inch piece ginger, skin-on, cut into thin slices
1 head garlic, broken into cloves, skin-on
4 -7 whole arbol chiles, to taste
2 tablespoons ground cumin
2 teaspoons garam masala (or a combination of both) or 2 teaspoons Madras curry powder (or a combination of both)
1 tablespoon cornstarch
2 teaspoons granulated sugar
2 cups water
steamed rice, for serving
chopped cilantro, for serving

1
Preheat Instant Pot to saute setting.
2
Generously season lamb cubes with salt. Add grapeseed oil to pot and swirl to coat. Add lamb, in batches so as not to overcrowd pot, and sear until golden, turning once, about 5 minutes per side. Remove lamb to a large plate as they finish.
3
Drain all but 1 tablespoon oil (or add an additional tablespoon if pan is dry). Add onion, ginger, garlic cloves, and chile de arbol, season with salt, and saute until golden in spots, about 5 minutes. Add lamb back to pan. Create a well in the center, add one additional tablespoon grapeseed oil, and add spices. Stir to coat with oil and toast until fragrant, 30 seconds. Gently fold to incorporate lamb and onions. Sprinkle with cornstarch and sugar, stir to combine, and add water, scraping bottom of pan to deglaze. (You can also do this in a skillet on the stovetop over high heat; cooking time will be reduced. Transfer mixture to Instant Pot and proceed as per recipe.).
4
Cover and cook on high pressure for 25 minutes. Release the pressure naturally.
5
With a slotted spoon, remove lamb and aromatics to a bowl. Cover to keep warm. Skim fat from cooking liquid, using a fat separator, if desired. Season cooking liquid and lamb with salt. Return lamb and aromatics to cooking liquid, stir to combine, and serve over rice, garnished with cilantro.

1198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 lbs lamb shoulder, cut in 1 1/2-inch cubes, kosher salt, 2 tablespoons grapeseed oil, plus more as necessary, 1 large onion, cut lengthwise into 6 wedges, and more.

Yes, Instant Pot Cumin Lamb Stew With Curry And Chilis falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot Cumin Lamb Stew With Curry And Chilis

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