Craving a meal that’s both deeply comforting and excitingly flavorful, but short on time? This Instant Pot Ginger Lamb Shoulder is your answer! We’re talking melt-in-your-mouth, tender pieces of lamb infused with the warmth of fresh ginger, cumin, and cinnamon. The pressure cooker works its magic, transforming a humble cut of lamb shoulder into a rich, aromatic stew in a fraction of the time. It’s the perfect, soul-warming dish for a busy weeknight when you deserve something truly special.
Ingredients
• 1 lb / 450g lamb shoulder, cut into 1-inch bite-sized pieces
• 1 tbsp / 15ml coconut oil
• 1 medium onion, roughly chopped
• 4 garlic cloves, minced
• 1 tbsp / 15ml tomato paste
• 1 cup / 240ml bone broth
• 1 tbsp / 15ml fresh parsley, finely chopped, for garnish
• Spices
• 1 tbsp / 15g fresh ginger, grated or minced
• 1 tsp / 2g cumin powder
• 2 tsp / 4g ground coriander
• ½ tsp / 3g salt
• ¼ tsp / 0.5g black pepper, freshly ground
• 1 cinnamon stick
Instructions
1. Directions
2. In a small bowl, combine the salt, black pepper, cumin powder, and ground coriander.
3. Pat the lamb pieces dry with a paper towel and season them generously with the spice mixture, rubbing to coat all sides.
4. Set your Instant Pot to the “Sauté” function on high. Once hot, add the coconut oil, followed by the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion becomes soft and translucent.
5. Add the seasoned lamb to the pot in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side, until nicely browned.
6. Stir in the fresh ginger and tomato paste, cooking for one minute until fragrant. Pour in the bone broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
7. Add the cinnamon stick, stir everything together, and cancel the “Sauté” function. Secure the lid, set the steam release valve to “Sealing”.
8. Select the “Manual” or “Pressure Cook” button and set the timer for 25 minutes at high pressure.
9. Once the cooking cycle is complete, carefully perform a quick release by moving the steam valve to the “Venting” position.
10. Once the pin has dropped, open the lid. Remove the cinnamon stick, garnish with fresh parsley, and serve immediately.
Nutritional Information
• Per Serving: Calories 289 | Total Fats 12g | Net Carbs: 5.7g | Protein: 37.8g | Fiber: 1.4g
Pro Tips
• For a deeper, richer flavor, do not skip browning the lamb. This caramelization step, known as the Maillard reaction, is key to developing complexity in the stew.
• To create a thicker sauce, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on the “Sauté” setting after pressure cooking and simmer until thickened.
• This lamb is fantastic served over fluffy couscous, basmati rice, or with a side of warm naan bread to soak up the delicious sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and often taste even better the next day.
FAQ
Q: Can I use a different cut of lamb for this recipe
A: Lamb shoulder is ideal because it becomes incredibly tender under pressure. However, you could substitute boneless leg of lamb or lamb stew meat, keeping in mind the texture might be slightly different.
Q: Is it necessary to brown the lamb first
A: Yes, we highly recommend it. Browning the lamb creates a deep, rich flavor through the Maillard reaction, which is essential for the complexity of the final dish. Do not skip this step for the best results.
Q: How can I make the sauce thicker
A: To create a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. After pressure cooking, set the Instant Pot to ‘Sauté’, stir in the slurry, and simmer for a few minutes until it thickens.
Q: What should I serve with this ginger lamb
A: This flavorful lamb stew is fantastic served over fluffy couscous, basmati rice, or with a side of warm naan bread to soak up all the delicious, aromatic sauce.
