Middle Eastern Inspired Lamb Stew

After a year of watching all my favourite food bloggers cook with their Instant Pots, it was finally time for me to add one of these bad boys to my culinary collection. Enter the Pressure King Pro Multi-Cooker! Now, I have only had this for a couple months and I am still getting my head around all of its functions, but I tell you what – this guy is a life changer! It can do pretty much anything you want it to do except chopping vegetables!

Over the coming months, I will be testing more and more recipes using this pressure cooker and the successful ones I will be sure to add onto the blog – don’t you worry about that! Now, of course, if you don’t own the exact same appliance, don’t worry, most recipes will work with any form of Instant Pot/Crockpot and you can always cook the recipes on top of the stove, the timings will just vary!

So – let’s get started with my very first recipe – Middle Eastern Inspired Lamb Stew! My family hosts a Bonfire party every year around the beginning of November – for those that aren’t aware, Bonfire Night aka Guy Fawkes Night, is celebrated on 5 November in the UK to celebrate the Guy Fawkes’ failed attempt of blowing up Parliament (Gunpowder Plot) in 1605. To celebrate, Brits let off fireworks, set light to a bonfire and, less so nowadays, kids would go around carry a dummy “Guy” asking for a “penny for the Guy”. This dummy would then be placed on top of the bonfire.

Now back to the food, it is my role to feed our guests and as we spend the majority of the evening outside, I often go for something warm and hearty. I settled on a lamb stew this year, but decided to flavour it with middle eastern spices.

As I was cooking for the masses, this recipe serves around 15 people so feel free to reduce the portions as much as you need – but this will keep in the fridge for a few days easily, and it actually tastes even better the next day! I also managed to fit all of this into my pressure cooker in one go which really saved time!

Serves: Approx. 15!!

Prep time: 15 mins Cook time: 65 mins approx. Total time: 1 hour 20 mins

Ingredients: 2 kg lamb shoulder – 1 inch chunks 2 large white onions, diced 12 garlic cloves, roughly chopped 4 tablespoons tomato paste 1 cup apple cider vinegar 4-5 table spoons soft brown sugar (can substitute with honey if preferred) 1.5 litres chicken stock 3 tins chickpeas, in water, drained and rinsed ½ cup each raisins, dried apricots (chopped) and dried currants 4 tablespoons butter 1 table spoon olive oil

Spice mix – approx. -2 tablespoons each of: Salt Pepper Ground cumin Ground coriander Turmeric Ground Cinnamon Cumin seeds Aleppo Pepper (if available) or chilli flakes – I use one from Zest & Zing which I purchased from a Cook4Syria popup!


Select “Fry” option on the Pressure King Pro (PKP), increase the temperature to 170°C and press “Start” – leave it a few minutes to heat up and then add the butter and oil (combining stops the butter burning).

Once melted, add in the onions – if they release a lot of water, you will need to keep stirring so all the liquid evaporates before they can start sautéing.

After they have sautéed for 5 mins, add the lamb, garlic and spice mix – stir until all the meat is fully covered and leave to sauté for a further 5 minutes.

Add chick peas, dried fruit mix, vinegar, tomato paste, sugar and finally the chicken stock and stir until the paste has dissolved and everything is combined again. Remember not to fill your PKP past the “max line” so reduce the amount of stock if needed.

Close the lid, check that the pressure valve is closed and select “pressure cook” for 50 minutes.

Release the pressure (remember to wear oven gloves so you don’t get burnt) and once fully released, open the lid, stir and check the seasoning. At this stage you can add in any extra salt you need, but I recommend waiting a few minutes to let it cool a little because trying it as the flavours can be masked by the heat.

You can serve immediately, or, leave it in the PKP which will keep it warm for up to 12 hours!

I served mine with basmati rice boiled with cloves and a simple couscous with pomegranates.


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© 2021 by The Rosemary Thymes. Cooked with a pinch of love from Italy & the UK 🇬🇧🇮🇹