There’s really no long story to tell about this next recipe, other than I love lamb and my Instant Pot. Lamb meat is rich in vitamins, minerals, and is a great source of protein. It is easy on the digestive system, and a great component to a healthy diet. I think lamb meat is seen as something you only eat on special occasions, but truth be told, a good quality, lean cut of lamb can easily replace meat eaten on a day-to-day basis.

Lamb pairs well with all the Mediterranean and Indian spices I’ve been using lately. In my opinion, it is served best in curries, which is where I’m headed with this next recipe. Rich exotic flavors like coriander, cumin, and paprika paired with the lamb’s mild texture and flavor–a dish worthy of not just your holiday table.

With my trusty Instant Pot, this recipe is a breeze. The lamb chops will become tender and juicy and marry well with all of the rich spices–simply delicious. I served this stew with basmati rice and garnished with fresh dill. Did I mention this whole recipe is gluten free? Let’s eat.

Here is the recipe:

Prep Time: 15 minutes

Cook Time: 50 minutes

Servings: 4-6

Ingredients:

• 3 lamb shoulder chops, boneless
• 2 Tbsp of olive oil
• 1 medium yellow onion, small chop
• 2 bay leaves
• 2 carrots, small chop
• 1 celery stalk, small chop
• ½ tsp of chili flakes
• 2 cloves of garlic, minced
• 1 tsp of orange zest
• 1 tsp of dried oregano
• ½ cup of frozen peas
• 6-8 creamer potatoes (baby potatoes)
• 1 cup of cherry tomatoes
• 2 cups of chicken stock
• ½ tsp of cinnamon
• 1 tsp of ground coriander seed
• 1 tsp of curry powder
• 1 tsp of paprika
• 1 tsp of Kosher salt
• 1 tsp of turmeric
• 1 tsp of orange marmalade
• 1 Tbsp of cornstarch
• Fresh dill (for garnish)

Directions:

Note: Make sure you have all your ingredients measured before you begin. It makes the cooking process easier, and you avoid missing a step or ingredient.

1. Turn your Instant Pot to sauté mode setting and add one Tbsp of olive oil.
2. Sear the lamb chops for 2 minutes on each side, and remove them from the Instant Pot.
3. Add the second Tbsp of olive oil, along with onion, garlic, and celery. Stir for 1-2 minutes or until the onions start to turn translucent.
4. Now add the bay leaves, dried oregano, cinnamon, ground coriander, curry powder, paprika, turmeric, chili flakes, orange zest, and Kosher salt. Stir together to release the aromatic oils in the spices and zest.
5. Now add the chicken stock, carrots, peas, creamer potatoes, cherry tomatoes, and orange marmalade. Stir.
6. Place the lamb chops back in the Instant Pot. Turn off the sauté mode setting.
7. Place the lid on and turn the vent to sealing mode setting. Set the Instant Pot on manual mode setting to cook for 40 minutes.
8. After complete cooking time, allow a natural pressure release of 10 minutes. Then do a quick release until all the pressure has fully decompressed. Open the lid.
9. Turn the Instant Pot off.
10. In a small bowl, add 2 Tbsp of water and the cornstarch to create a roux. Then add it to the stew and stir.
11. Turn the Instant Pot to sauté mode setting once again to allow the roux to thicken the sauce a bit. This will take about 5 minutes.
12. Plate your stew with basmati rice and fresh dill.