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Warming Middle Eastern Lamb Stew with Dates and Almonds
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Course Main Course
Cuisine Middle Eastern
Servings 4 people

Equipment

  • Instant Pot
  • Skillet

Ingredients
  

  • 1 1/2 pounds lamb stew meat, cut into chunks
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 cup pitted dates, chopped
  • 1/2 cup slivered almonds
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Set the Instant Pot to sauté mode and heat the olive oil. Add the lamb stew meat and brown it on all sides for about 5 minutes.
  • Add the diced onion and minced garlic. Cook for 2 minutes until the onion starts to soften.
  • Stir in the cumin, cinnamon, coriander, and tomato paste. Cook for 1 minute to toast the spices.
  • Pour in the beef broth and add the chopped dates. Season with salt and pepper.
  • Secure the lid and set the Instant Pot to manual high pressure for 35 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Open the lid and give the stew a stir. Toast the slivered almonds in a dry skillet over medium heat for 2 minutes until lightly golden.
  • Ladle the stew into bowls and top each serving with the toasted almonds and chopped parsley.

Notes

Toast the almonds just before serving so they stay crisp against the soft dates and tender lamb. If the stew tastes too sweet after cooking, a small pinch of extra salt can balance the dates. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth.
Course: Main Course
Cuisine: Middle Eastern
Equipment: Instant Pot, Skillet