Instant Pot Cumin Lamb Stew with Curry and Chilis

There’s something profoundly comforting about a stew that whispers tales of distant lands and vibrant spice markets. I still vividly remember the first time I encountered a lamb stew rich with the earthy warmth of cumin, the subtle hum of curry, and a playful kick of chili. It was on a brisk autumn evening, after a long day, and the aroma that wafted from the kitchen promised a soul-soothing experience. This Instant Pot version captures that same magic, transforming humble lamb shoulder into fork-tender morsels swimming in a deeply flavorful broth, all accomplished with the speed and convenience of modern technology. It’s a dish that feels both exotic and familiar, perfect for warming up any day.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes (plus natural pressure release)
• Total Time: Approximately 1 hour 20 minutes (including pressure build and release)
• Servings: 4
• Yield: Enough for 4 generous servings
• Dietary Type: Not specified (likely contains meat)

Ingredients

To bring this aromatic stew to life, you’ll need a collection of robust flavors. The key here is quality ingredients, which will truly shine in this simplified cooking method.

• 2 ½ lbs lamb shoulder, cut into 1 ½-inch cubes
• Kosher salt, to taste
• 2 tablespoons grapeseed oil, plus more as necessary
• 1 large onion, cut lengthwise into 6 wedges
• One-inch piece ginger, skin-on, cut into thin slices
• 1 head garlic, broken into cloves, skin-on
• 4-7 whole arbol chiles, to taste (adjust for your desired heat level)
• 2 tablespoons ground cumin
• 2 teaspoons garam masala (or a combination of both) or 2 teaspoons Madras curry powder (or a combination of both)
• 1 tablespoon cornstarch
• 2 teaspoons granulated sugar
• 2 cups water
• Steamed rice, for serving
• Chopped cilantro, for serving

Equipment Needed

• Instant Pot (6-quart or larger recommended)
• Large plate or bowl for searing lamb
• Slotted spoon
• Fat separator (optional, but helpful for skimming)

Instructions

This recipe leverages the Instant Pot to develop deep flavors and tenderize the lamb beautifully. The sauté function is your friend here, building a flavorful base before the pressure cooking begins.

1. Prepare the Instant Pot: Begin by setting your Instant Pot to the SAUTE setting. This will preheat the pot and allow us to sear the lamb and build our flavor base.
2. Sear the Lamb: Generously season the lamb cubes with kosher salt. Add the grapeseed oil to the heated Instant Pot and swirl to coat the bottom. Working in batches to avoid overcrowding the pot, add the lamb. Sear the lamb until it is golden brown on all sides, turning once. This should take about 5 minutes per side. As the lamb pieces finish searing, remove them to a large plate or bowl, setting them aside for later.
3. Sauté Aromatics and Chiles: Once the lamb is removed, drain off all but about 1 tablespoon of the rendered fat from the pot. If the pot seems dry, add an additional tablespoon of grapeseed oil. Add the onion wedges, ginger slices, garlic cloves, and the arbol chiles to the pot. Season these aromatics with a pinch of kosher salt and sauté until they begin to turn golden in spots, which should take about 5 minutes.
4. Incorporate Lamb and Spices: Return the seared lamb to the Instant Pot with the sautéed aromatics. Now, create a well in the center of the lamb and aromatics. Add an additional tablespoon of grapeseed oil to this well. Add the ground cumin and garam masala (or Madras curry powder) to the hot oil in the well. Stir the spices in the oil for about 30 seconds until they become fragrant. Gently fold the spiced oil into the lamb and onion mixture to incorporate.
5. Add Thickeners and Liquid: Sprinkle the cornstarch and granulated sugar over the lamb and onion mixture. Stir to combine everything. Pour in the 2 cups of water, scraping the bottom of the Instant Pot with your spoon to deglaze the pot and incorporate any browned bits into the liquid. These bits are packed with flavor!
6. Pressure Cook: Secure the lid on the Instant Pot and ensure the steam release valve is set to the SEALING position. Select the HIGH PRESSURE setting and set the timer for 25 minutes.
7. Natural Pressure Release: Once the cooking time is complete, allow the pressure to release naturally. This typically takes about 10-15 minutes. Do not attempt a quick release.
8. Finish and Serve: After the natural pressure release is complete, carefully open the lid away from your face. With a slotted spoon, remove the lamb and aromatics to a clean bowl. Cover the bowl to keep them warm. Skim any excess fat from the cooking liquid in the Instant Pot. A fat separator is ideal for this, but you can also use a spoon to carefully remove it. Taste the cooking liquid and season with kosher salt if needed. Return the lamb and aromatics to the enriched cooking liquid, stir to combine, and serve immediately over fluffy steamed rice. Garnish generously with chopped cilantro.

Expert Tips & Tricks

• Don’t Overcrowd the Lamb: Searing the lamb in batches is crucial. Overcrowding the pot will steam the meat instead of searing it, preventing that desirable golden crust that adds so much depth of flavor.
• Quality Spices Matter: Using freshly ground cumin and good quality garam masala or Madras curry powder will elevate this dish significantly. The brief toasting of the spices in oil helps to bloom their aromatic compounds.
• Adjusting the Heat: The arbol chiles are where the spice comes from. If you prefer a milder stew, use fewer chiles or remove their seeds before adding them. For a spicier experience, add more chiles or even a pinch of red pepper flakes.
• Deglazing is Key: Don’t skip scraping the bottom of the pot when adding the water. Those browned bits, called the fond, are concentrated flavor and will transform your broth.
• Natural Release for Tenderness: Allowing the pressure to release naturally is important for incredibly tender meat. It continues to cook gently as the pressure dissipates.

Serving & Storage Suggestions

This stew is best served piping hot, with the tender lamb and rich sauce generously spooned over a bed of fluffy steamed rice. The fresh cilantro adds a bright, herbaceous counterpoint to the deep, warm spices. For an extra touch of richness, a dollop of plain yogurt or a drizzle of chili oil would be delightful.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight, making it even more delicious the next day. To reheat, gently warm the stew on the stovetop over low heat, or microwave it until heated through. Add a splash of water or broth if the stew seems too thick after refrigeration.

Nutritional Information

Please note that this nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	874.9 kcal
Calories from Fat		71 %
Total Fat	68.5 g	105 %
Saturated Fat	27.1 g	135 %
Cholesterol	204.7 mg	68 %
Sodium	186.2 mg	7 %
Total Carbohydrate	13.7 g	4 %
Dietary Fiber	1.3 g	5 %
Sugars	3.9 g	15 %
Protein	49 g	98 %

Variations & Substitutions

While this recipe is fantastic as is, you can always experiment. If lamb shoulder isn’t available, beef chuck roast cut into similar cubes would be a worthy substitute, though cooking times might need slight adjustments. For those who enjoy a deeper curry flavor, feel free to increase the garam masala or Madras curry powder. A pinch of turmeric added with the other spices can also enhance the color and add another layer of subtle flavor.

FAQs

Q: Can I use a different cut of lamb?
A: Lamb shoulder is ideal for its marbling and ability to become fork-tender with slow cooking. While other cuts could work, they may not yield the same results and might require adjusted cooking times.

Q: How can I make this stew spicier?
A: You can increase the number of whole arbol chiles, or add a pinch of red pepper flakes when toasting the spices. Removing the seeds from the chiles will also increase the heat.

Q: What if I don’t have an Instant Pot?
A: You can adapt this recipe for the stovetop in a Dutch oven. After searing the lamb and sautéing the aromatics, combine everything in the Dutch oven, add the water, cover, and simmer gently over low heat for 2 to 2.5 hours, or until the lamb is tender.

Q: Can I add vegetables to this stew?
A: While this recipe focuses on the lamb and spices, you could add hearty vegetables like diced carrots or potatoes during the last 20 minutes of pressure cooking or the last hour of stovetop simmering.

Q: Is the grapeseed oil essential?
A: Grapeseed oil has a high smoke point and neutral flavor, making it excellent for searing. However, other high smoke point oils like canola or avocado oil can be used as substitutes.

Final Thoughts

This Instant Pot Cumin Lamb Stew is a testament to how quickly we can bring vibrant, globally-inspired flavors to our tables. It’s a dish that satisfies on every level – from its comforting warmth and tender texture to its complex, aromatic profile. I encourage you to try it, to embrace the ease of the Instant Pot, and to savor every spoonful. Serve it with a side of crisp green beans or a simple cucumber salad to round out the meal. I’d love to hear about your culinary adventures with this stew!