Lamb Stew with Apricots
Ingredients
| 3 lb | 1.4 kg | boneless lamb leg, cut into stew-bite size |
| 1.75 cup | 420 ml | beef broth |
| 2 tbsp | 30 ml | canola oil |
| 1 | onion, chopped | |
| 2 | garlic cloves, minced | |
| 1 tsp | 5 ml | ground coriander |
| 1 tsp | 5 ml | tomato paste |
| 0.75 tsp | 3.8 ml | black pepper |
| 1 tsp | 5 ml | salt (add more to taste) |
| 0.75 tsp | 3.8 ml | ground turmeric |
| 0.25 tsp | 1.3 ml | ground ginger |
| 0.5 tsp | 2.5 ml | fresh grated ginger |
| 0.25 tsp | 1.3 ml | ground cinnamon |
| 1 cup | 240 ml | whole dried apricots |
| 1 | large cinnamon stick |
Instructions
- In a skillet over medium heat, cook the lamb until browned, about 5 minutes per batch. Set aside.
- Turn the Instant Pot setting to "Sauté", add the oil and garlic, and cook until fragrant.
- Add the chopped onion and cook for about 30 seconds. Add the cinnamon stick, coriander, black pepper, salt, turmeric, ground ginger, grated ginger, salt, and ground cinnamon. Keep stirring until fragrant, about 15 seconds.
- Add the browned lamb leg cubes into the Instant Pot. Stir for a few seconds.
- Add the dried apricots, cinnamon stick, and the broth, turn off the "Sauté" setting, close the lid and set to "Manual" for about 35 minutes.
- Release pressure using the natural-release method. Unlock and remove the lid.
- Serve the lamb stew immediately with rice.
Recipe Notes: You may also brown the lamb meat using the Instant Pot. Leg of lamb is great for barbecue or roasted and it works really well as a stew or curry. If you can't find leg of lamb, use lamb shoulder instead.