2 tablespoons olive oil, butter or ghee
1 ½ –1 ¾ pounds lamb stew meat ( shoulder, leg or shank) cut onto 1 ½ inch cubes
1 onion, diced
4–6 garlic cloves, rough chopped
1 teaspoon of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds ( seeds are optional, add another teaspoon ground cumin if no seeds)
½ teaspoon chili flakes
2 tablespoons tomato paste
¼ cup apple cider vinegar (or red wine vinegar)
2 tablespoons honey or brown sugar
1 1/4 cups chicken stock or broth
1 x 15 ounce can kidney beans, rinsed and drained — or use dried beans and pressure cook them yourself (use bean broth for stock, if so)
¼ cup raisins or dried apricots (chopped)
Serve with cooked quinoa, couscous or basmati rice
Turn the Instant Pot on and set it to the Sauté function. Add some oil, sear lamb cubes on 2 sides until lightly browned. Remove.
Add some oil, saute the onions for 3-4 minutes until fragrant. Add garlic, salt and all the spices and saute for 2-4 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, and raisins and stir until combined. Add lamb.
Cover and set the Instant Pot (or pressure cooker) to pressure cook setting for 30 minutes on normal/high. Naturally release. Check on lamb meat – if it is tender, continue to next step. If not tender enough, pressure cook for 5-20 more minutes (depends how tender you want it).
Add beans while stew is still hot, stir in. Note that it will thicken a bit as it sits.
Make it in the morning, let the flavors meld all day for better flavor. Reheat before eating.