- 2 tablespoons clarified butter
- 1 onion, peeled and chopped
- 1 pound cubed lamb stew meat
- 2 large tomatoes, diced
- 1 ½ cups chopped potatoes
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon smoked paprika
- 1 teaspoon chili flakes
- 2 tablespoons tomato paste
- 2 cups chicken broth
- ⅓ cup chopped dried fruit (any combination of raisins, dates, apricots, and sultanas (golden raisins), currants, dried figs, etc.)
- 2 tablespoons honey
- 3 cups chopped Swiss chard, kale, spinach, or other hearty greens
- Additional salt and ground black pepper, to taste
Turn on your Instant Pot (or similar multifunction pressure cooker) and select the Sauté function. Add the butter to the pot. Add the onions and cubed lamb to the melted butter; cook and stir until the lamb is browned and the onion is soft and translucent, 5 to 7 minutes. Stir in the tomatoes, potatoes, and garlic. Cook for another 2 minutes.
Mix in the next 9 ingredients (salt through chili flakes). Stir in the tomato paste. Add the chicken broth, dried fruit, and honey; stir until all of the ingredients are well combined.
Turn the Sauté mode off. Close and lock the lid. Set the vent to 'Sealing' and set the timer for 30 minutes at high pressure. Allow 10 to 15 minutes for the pressure to build.
After the timer has sounded, release the pressure using the natural-release method, for 10 minutes. After 10 minutes has elapsed, turn the vent and release any remaining pressure carefully using the quick-release method. Add the greens, stir well, and season with salt and pepper, if needed. Serve hot.
- Yields: 4-6 servings
- Preparation Time: 1 hour