I actually made this recipe with bone-in lamb neck meat. I got it because it was very cheap. I don’t recommend using this because it was extremely fatty and gamey. It tasted more like mutton which is an older lamb. The raw lamb was also quite smelly so I should have expected that. For the future I will make a note to use this type of meat for a biryani or Indian curry. I recommend using a lean lamb stew meat. You could also buy a boneless leg of lamb and cut it into 1.5 inch pieces. Then you can control how much fat you cut off of it. Sometimes the supermarkets don’t have lean lamb.
Instant Pot Lamb Stew
Servings 4 Servings
Equipment
- Instant Pot
Ingredients
- 1 lb Lean lamb stew meat
- 3/4 cup Red wine
- 2 pcs Bacon
- 2 tbsp Flour
- 1 tsp Salt
- 1/4 cup Broth
- 1/2 tbsp Coconut aminos
- 1 pc Bay leaf
- 1/4 tsp Dried thyme
- 1/2 lb Mushrooms Quartered
- 2 Carrots Chopped
- 1 Celery rib Chopped
- 1/2 cup Frozen peas
- 1/2 tbsp Corn starch
- 1 tbsp Water
- Fresh rosemary Optional
- Rice To serve
Instructions
- Set the instant pot to sauté on high heat and fry the bacon.
- Mix flour, 1/2 tsp salt, and pepper together. Coat the stew meat in flour mix.
- Once bacon is finished cooking, rest on a paper towel. Brown stew meat in the instant pot on the sauté mode set for the bacon. Once the stew meat is browned, take out and rest.
- Use 1/2 cup of the red wine to deglaze the pan. Scrape the bottom of the pot to get all burnt bits off. Add vegetables (except peas). Cook vegetables in wine for about 2 minutes.
- Add the broth, remaining wine, coconut aminos, 1/2 tsp salt and bay leaf to the pot (you could also add the rosemary if using). Add the frozen peas and wait for them to heat up in the pot (about a minute).
- Add the stew meat back to the pot along with the bacon. Put lid on instant pot and set sealing valve to sealing. Set pressure cooker setting to high and cook for 40 minutes. Once the 40 minutes is up, natural release pressure for 10 minutes then quick release.
- If the stew sauce is watery you can mix the cornstarch and water together and add that to the pot. Sauté on normal setting until stew sauce is thickened. Stir occasionally. I like my stew more watery and more like a soup.