# What You'll Need:
→ Meats
01 - 2 lbs boneless lamb shoulder, cut into 1.5-inch cubes
→ Vegetables & Legumes
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, sliced
05 - 1 red bell pepper, diced
06 - 1 can (15 oz) chickpeas, drained and rinsed
07 - 1 can (14 oz) diced tomatoes
08 - 1/4 cup fresh cilantro, chopped, plus extra for garnish
→ Spices & Seasonings
09 - 2 tbsp olive oil
10 - 2 tsp ground cumin
11 - 2 tsp ground coriander
12 - 1 1/2 tsp ground cinnamon
13 - 1 tsp ground paprika
14 - 1/2 tsp ground turmeric
15 - 1/2 tsp ground allspice
16 - 1/4 tsp cayenne pepper (optional)
17 - 1 1/2 tsp salt, or to taste
18 - 1/2 tsp black pepper
→ Liquids
19 - 3 cups low-sodium beef or chicken broth
20 - Juice of 1 lemon
# Directions:
01 - Set the Instant Pot to Sauté mode. Add olive oil and brown lamb pieces in batches until seared. Remove and set aside.
02 - Add onion to the pot and cook for 3 to 4 minutes until softened. Stir in garlic, carrots, and red bell pepper; sauté for an additional 2 minutes.
03 - Incorporate cumin, coriander, cinnamon, paprika, turmeric, allspice, cayenne pepper, salt, and black pepper. Cook, stirring, for 1 minute until fragrant.
04 - Return lamb to the pot. Add chickpeas, diced tomatoes with their juices, and broth. Stir to combine and scrape any browned bits from the bottom.
05 - Secure the lid and select Pressure Cook or Manual on high pressure for 35 minutes.
06 - Allow a natural pressure release for 10 minutes, then carefully perform a quick release to release remaining pressure.
07 - Stir in lemon juice and fresh cilantro. Adjust seasoning to taste. Serve hot garnished with extra cilantro.
