Lamb Yogurt Stew Slow Cooker Recipe

Lamb Yogurt Stew Slow Cooker Recipe

Ingredients

Recipe for: Mansaf

Serves 4

Active Time 15 minutes

Saute; Soup Natural/Quick Release

For the yogurt sauce

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon salt
• ½ teaspoon whole black peppercorns
• 1 (1-inch) cinnamon stick
• ¼ teaspoon ground cloves
• teaspoon freshly grated nutmeg
• teaspoon cardamom seeds
• 1 cup full-fat yogurt
• ½ cup water
• 2 teaspoons cornstarch

For the lamb

• ¼ cup Ghee
• 1 pound boneless leg of lamb, cut into 2-inch chunks
• 2 cups sliced yellow onions

For serving

• 2 cups cooked white rice
• ¼ cup pine nuts, toasted (see Note)
• ¼ cup sliced almonds, toasted (see Note)

Method

For the yogurt sauce

1. In a clean coffee grinder or spice grinder, combine the cumin, coriander, salt, peppercorns, cinnamon, cloves, nutmeg, and cardamom
2. Grind the spice mix to medium coarseness
3. In a blender, combine the yogurt, water, cornstarch, and spice mix and blend for about 1 minute
4. This thorough blending is what will keep the yogurt from curdling when cooked

For the lamb

1. Select SAUTE on the Instant Pot
2. When the pot is hot, add the ghee
3. When the ghee has melted, add the lamb and onions
4. Cook, stirring, just long enough to coat the lamb and onions with the ghee, 2 to 3 minutes
5. Pour in the yogurt sauce and mix well so the ghee is incorporated into the sauce
6. Select CANCEL
7. Secure the lid on the pot
8. Close the pressure-release valve
9. Select the SOUP setting and set to cook for 10 minutes
10. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
11. To serve, place the rice on a platter
12. Arrange the meat over the rice, along with some of the sauce
13. Pass any extra sauce at the table
14. Sprinkle with the pine nuts and almonds and serve
15. Transfer to a plate to cool

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