Indian/Moroccan Fusion Lamb OR Chickpea Stew (Instant Pot)
1 lb pasture raised lamb stew meat (shoulder or other) cut into chunks OR 1 can of chickpeas if you want this to be vegetarian
1 yellow onion diced
2 japanese sweet potatoes diced
3 carrots diced
3-4 garlic cloves grated
1 tsp salt
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp cayenne powder (or more if you like heat!)
1/2 tsp cinnamon powder
1/2 tsp black pepper
1 tbsp butter, ghee, or coconut oil (or oil of choice)
1 bay leaf
1/2 tsp all spice
1 tbsp apple cider vinegar
1 14.5 oz can of fire roasted crushed tomatoes
2 cups water or chicken/veggie stock
Handful of apricots chopped
Chop all veggies and set aside.
Turn Instant Pot to saute mode.
Add oil of choice, onions, and spices (including salt) and saute. Let onions cook down and brown a bit.
Add in lamb and saute with onions and spices until it is mostly browned. If using chickpeas, add and saute for a couple of minutes.
Add in can of crushed tomatoes and mix well with lamb and onions.
Add in chopped apricots, sweet potatoes, carrots. Mix everything well.
Turn Instant Pot to Pressure Cook mode on high for 20 minutes. Turn valve to sealing.
Once pressure cooking is complete, turn valve to venting (quick release pressure).
Open lid once all pressure has released. Give stew a good stir. Taste and adjust seasonings as necessary.
Serve with cauliflower rice or regular rice and enjoy!