We will make Tunisian Lamb Stew in an instant pot to save you time. Usually, this dish takes a long time to cook on stove top until the lamb is tender and the stew is a little thick. If you are not fond of lamb, you can make this stew using chicken, and I will show you how!
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Tunisian Lamb Stew Recipe
On my blog, and besides American recipes, I like to share recipes for delicious dishes from around the world. Today’s recipe is for a lamb stew, something that is popular around the world but tastes different depending on spices used.
If you are new to my blog, then please head to the bottom of this post and have a look at the different stew recipes I have shared on my blog from different countries, and I would like to mention here my two favorites, Jamaican Brown Stew and Moroccan Chicken Olive Stew.
Tunisian lamb stew is a light stew recipe; the flavor comes from the lamb meat, spices, and onions. Although I have used red chili powder, you can omit that and introduce it to your kids.
This lamb stew is best served with Pita Bread or Plain rice.
Making The Lamb Stew
Since we are using lamb meat in this recipe, it will take time to cook and get tender, and here where science comes, yes, I’m talking about the instant pot, our friend and time saver!
Instead of spending 2 to 3 hours cooking this stew, checking on it every few minutes, and adding water whenever it reduces to avoid burning the stew, we are going to use the instant pot and make a lamb stew in 50 minutes. Well almost 50 minutes, because we have to let the instant pot release its pressure and then add the chickpeas and the bell pepper, and let it cook for few short minutes.
In the recipe note, I am teaching you how to cook this stew using cooked or canned chickpeas which is easier and faster way to make the stew. I also teach you how to make the lamb stew using overnight soaked chickpeas. In the notes, you’ll learn how to make this recipe using which will take fewer minutes!
So, let’s go ahead and make a delicious, hearty stew!
Tender lamb meat in light but delicious stew, a Tunisian dish best served with plain rice.
- 1 lb lamb cut in cube
- 2 tablespoon tomato paste
- 1 bell pepper diced
- 1 large onion chopped
- 3 garlic cloves minced
- 1 cup cooked chickpea
- 1 ½ teaspoon cumin powder
- ½ teaspoon black pepper powder
- Salt to taste
- ¼ cup olive oil
- 1 teaspoon paprika
- 1/4 teaspoon red chili powder
- Enough water to cover the lamb meat
- Turn instant pot to sauté, when it’s hot add the olive oil and the chopped onion. Cook until onion is translucent.
- Add the lamb cubes and garlic to the onion and cook until the liquid from the lamb evaporates.
- Add the tomato paste and stir for two minutes.
- Pour the water over the lamb and onion. The water should cover the lamb.
- Add all the spices and salt, stir and let it boil for 1 minute.
Cancel the sauté option. Cover the instant pot with the lid and turn the pressure release valve to sealing and choose pressure cooking. Select 25 minutes.
- When the time is up, keep the stew on (keep warm) for ten minutes.
- Turn the pressure release valve to vent to release any pressure left in the instant pot.
- After the pressure is completely released, open the lid and add the chickpea and the bell pepper. Turn to sauté and let it cook for 5 minutes.
- Serve with rice or bread.
If you want to use raw chickpeas, soak them overnight and add them to the instant pot when you are adding the spices. Cover the lid and cook for 25 minutes.
When the time is up, keep the stew on (keep warm) for ten minutes.
Turn the pressure release valve to vent to release any pressure left in the instant pot.
Open the lid and add the bell pepper. Turn the instant pot to sauté and let it cook for 5 minutes.
TO MAKE THIS STEW WITH CHICKEN
Follow the same steps, except pressure cook for 15 minutes.
Jamaican Brown Stew Chicken
Old Fashioned Beef Stew
Moroccan Chicken Olive Stew
Arabian Lamb Stew
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