The below recipe was prepared by a good friend of mine David Rayor from CO$T Group on FacebookDavid Rayor image
More like beef only more flavorful and maybe a little gamey..But, pleasant. – David Rayor
Instant Pot Lamb Stew, Israeli Chili
- 2 tbsp of extra virgin olive oil
- 2 tbsp 1/4 stick of salted butter
- 1 yellow onion cut longways into thick slices
- 1 red onion cut sideways into strands
- 2 carrots peeled and diced
- 1 tbsp of crushed garlic
- 2 lbs of ground lamb or ground beef, ground pork, ground chicken or ground turkey, but the flavor will be different so I suggest the lamb. If your market doesn’t have it, a butcher will!
- 1 lb of chicken thighs cut into bite-sized chunks (breasts are fine too, but I suggest thighs)
- 6 oz can of tomato paste
- 1 tbsp of paprika
- 1 tsp of turmeric
- 1 tsp of cinnamon
- 1 tbsp of curry powder
- 1/2 tbsp of cumin
- 2 tsp of black pepper
- 1 tbsp of seasoned salt
- 1/2 tsp of cayenne pepper optional
- 1 tsp of crushed red pepper flakes optional
- 14.5 oz can of diced tomatoes
- 2 cups of chicken broth I used 2 tsp of Chicken Better Than Bouillon + 2 cups of water
- 2 cups of garlic broth I used 2 tsp of Garlic Better Than Bouillon + 2 cups of water but you can also use 4 cups of chicken broth instead if you don’t have this
- Juice of 1 lemon
- Two 15.5 oz cans of chick peas/garbanzo beans drained and rinsed
- 2 cups of shredded cabbage coleslaw mix
- 1 cup of frozen corn
- 1 cup of crushed tomatoes the whole 28 oz can isn’t necessary here
- 1 tsp of celery salt
- 1 tsp of garlic salt
- 1 tsp of Italian seasoning
- 1 tsp of dried cilantro
- Tzatziki click here to make mine or just buy it in the market, dolloped into each bowl
- Kosher Dill or sour pickles diced and placed in each bowl
Kosher Dill or sour pickles, diced and placed in each bowl
Add the butter and olive oil to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. One the butter’s melted and the oil’s bubbling, Add in the red onion, yellow onion and carrots and let cook for 5 minutes until softened and it cooks down. Then, add in the garlic and cook for one minute longer
Next, add in the ground lamb and stir/cook until very lightly browned and it crumbles. You can either ladle out the juices it releases and discard now or allow it to simmer in the pot so it cooks in with the stew (I suggest doing this as it enhances the flavor). Add in the chicken and then add in the paprika, turmeric, cinnamon, curry powder, cumin, seasoned salt, black pepper, cayenne pepper and crushed red pepper flakes. Stir well so all the spices are mixed in with everything in the pot
Then, add in the tomato paste and stir well along with the chicken broth, garlic broth, lemon juice, diced tomatoes (but NOT the crushed tomatoes yet), chickpeas and cabbage. Stir very well, deglazing/scraping the bottom of the pot
Secure the lid, hit the “Keep Warm/Cancel” button and then hit “Manual” or “Pressure Cook” High Pressure for 7 minutes. Be patient – there’s a lot going on in this pot and it will take a solid 10-20 minutes to come to pressure. When done, quick release. If you haven’t already skimmed off the excess fat from the lamb, now is the time to do it (unless you want it mixed in with the stew as some do). About 4-6 skims with a serving spoon should do it!
Add in the final spices of garlic salt, celery salt, dried cilantro and Italian seasoning as well as the crushed tomatoes and frozen corn (which well thaw and cook VERY quickly due to how hot the pot is). Stir well and let set for 2 minutes
Ladle into bowls and top with a dollop of tzatziki and a few diced pieces of dill or sour pickle (if using, but I STRONGLY suggest you do. It sets it over the top in the best of ways). Mix well and…
This stew is practically a Middle Eastern/Mediterranean-style chili! Is it absolutely astounding!
The stew is perfect as is, but I would DEFINITELY add a dollop of the tzatziki (click here to make mine or just buy some in the market) and the pickles to really send it home and keep it more authentic in flavor! It’s an absolutely sensational experience!
I wouldn’t suggest using any other style of lamb other than ground lamb for this stew as it cooks best this way. To that point, if you want it with ground beef, ground pork, ground chicken or ground turkey instead of lamb, go for it! But the flavor will be different and will lose that incredible lamb domination.
Want more corn? Add in a whole 10 oz frozen box!
Feel free to add in more of the shredded cabbage/coleslaw mix once it’s done cooking if you want more of a crunch! – by |
When it comes to choosing the perfect cut, price doesn’t necessarily mean the best. In fact, cuts that include a large amount of bone can be the most flavorsome and tender, where the collagen and marrow from the bone are released when cooking, tenderizing and flavoring the meat.
Best for Slow cooking
The shank is a meaty cut from the lower end of the lamb leg. Excellent for slow cooking, it’s a great value. The bone running through the center provides a lot of the flavor, releasing collagen as the joint cooks and tenderizing the flesh.
How to cook lamb shank
Shanks need low and slow cooking to achieve meltingly tender meat that falls off the bone. The rich meat can handle a good amount of flavor, so be bold.
For delicious red wine braised shanks, dust the shanks in flour then brown in a hot pan before roasting in a low oven with carrots, celery, onions, herbs and plenty of red wine.
For a bold take on a Moroccan tagine, marinade the shanks in a ground spice rub of cumin, coriander, ginger, paprika, before stewing in plenty of passata, preserved lemons, apricots, and saffron. Serve with flaked almonds, fresh coriander, and fluffy couscous.
Slow cooked lamb shank, potato skin mash, and broccoli tops
- 4 lamb shanks
- 1 dried chili crumbled
- 3 cloves of garlic crushed
- 5 stalks of oregano or marjoram
- 1 teaspoon of toasted ground fennel seeds
- 3 glasses of dry white wine
Preheat the oven to 180C.
Place a pan, large enough to hold all the shanks, over medium heat. Add a little olive oil to the pan. Season the shanks generously all over with sea salt and a little freshly milled black pepper.
Once the pan is hot, add the shanks and brown well all over. Once brown, remove from the pan and transfer to a roasting tray.
Pour off the fat from the pan, turn the heat down slightly and deglaze the pan with the wine.
Pour the wine and pan juices over the lamb ensuring it is submerged. Scatter over the fennel seeds, marjoram, chili and garlic and cover with foil.
Place on the middle shelf of the oven and cook for 20 minutes then turn down the heat to 160C and cook for a further 1.5 hours by which time the meat should be sticky, very tender and deeply flavored. Cook uncovered for a final 20 minutes. Remove from the oven.
Irish Stew – Irish Lamb Stew
- 1/2 pound bacon thickly sliced, diced
- 6 pounds lamb boneless shoulder, cut into 2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper freshly ground
- 1/2 cup all-purpose flour
- 2 cloves garlic peeled and finely chopped
- 1 large onion yellow, peeled and finely chopped
- 4 cups stock homemade or canned, beef
- 2 teaspoons sugar
- 4 cups carrots cut into 1-inch pieces
- 2 large onions yellow, peeled and sliced
- 3 pounds potatoes peeled, quartered, and cut into 1/2-inch pieces
- 1 teaspoon thyme dried, whole
- 1 bay leaf
- 1/2 cup white wine dry
- Garnish: parsley chopped
Gather the ingredients.
Sauté the bacon in a large frying pan. Reserve the fat and the bacon.
Place the lamb, salt, pepper, and flour in a large mixing bowl. Toss to coat the meat evenly.
Reheat the frying pan. In batches, brown the lamb in the reserved bacon fat. If you run out of fat, use a little oil.
Transfer the browned meat to a 10-quart stovetop casserole, leaving about 1/4 cup of fat in the frying pan.
Add the garlic and 1 chopped yellow onion to the pan and sauté until the onion begins to color a bit.
Add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and sugar.
Cover and simmer for 1 1/2 hours, or until tender.
Add the carrots, the 2 sliced onions, potatoes, thyme, bay leaf, and wine to the pot and simmer, covered, for about 20 minutes, or until the vegetables are tender.
Check for salt and pepper before serving and add if needed.
Make this stew the day before, as it is even better reheated. The flavors have time to blend together more and result in a more flavorful dish. Accompaniments Serve this Irish stew with Irish soda bread if you have time for a bit of extra cooking. If not, serve up hearty bread like sourdough or artisan for a harmonious texture with the stew.
David Rayor And a friend have been chatting on Facebook about the top recipe, Instant Pot Lamb Stew, Israeli Chili. I have been enjoying it too.
They made it and used a spice mix in the recipe in place of the called for spices. Great time saver!
It came out awesome!