Photography by Antonis Achilleos and Greg Dupree for Sweet July Magazine, Holiday 2021 Issue

Rustic Lamb Stew

By Sweet July

Comfort food usually requires a long cook time, but this lamb stew delivers on flavor in a fraction of the time courtesy of a handy Instant Pot.

Serves: 6

Time: 1 hour 25 minutes

Lamb stew is special enough for a holiday gathering, but because it comes together so fast in an Instant Pot or pressure multicooker, it can easily become a comforting meal on a busy weeknight.

If you have the time, and prefer a more leisurely cook time, you can just as easily prep the stew using the same steps in a Dutch oven or other sturdy pan and finish by braising in the oven. We love to spoon the lamb and rich, decadent sauce over some simple couscous, rice or potatoes, but we also recommend some good buttery rolls to soak up every last drop.

Ingredients

1 1/2 tbsp dark brown sugar

1 1/2 tsp kosher salt

1 1/2 tsp ground cinnamon

1 tsp paprika

1/2 tsp ground black pepper

1/4 tsp freshly grated nutmeg

2 pounds lamb stew meat, cut into 1 1/2-inch pieces

1/4 cup olive oil, divided

1 medium-size red onion, finely chopped

2 medium carrots, peeled and chopped

2 medium parsnips (3.5 ounces each), peeled and chopped

2 medium celery stalks, sliced

2 tbsp finely chopped garlic

1 cup dry red wine

1 (28-ounce) can diced San Marzano tomatoes

1 fresh bay leaf

Cooked couscous or rice, for serving

Chopped fresh parsley, for serving

Instructions

setp 1

Whisk together sugar, salt, cinnamon, paprika, pepper and nutmeg in a large bowl. Add lamb and toss to coat. Cover and chill at least 30 minutes and up to overnight.

step 2

Select “sauté” setting on a programmable pressure multicooker. Select “high” temperature setting, and preheat 2 to 3 minutes. Add 2 tablespoons of the oil to cooker. Add lamb, in 3 batches, and cook, turning occasionally, until browned on all sides, about 5 minutes per batch. Transfer to a bowl; set aside.

step 3

Add onion, carrot, parsnip, celery, garlic and remaining 2 tablespoons oil to cooker; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add wine, and cook, scraping up any browned bits on bottom of pan, until wine comes to a boil, about 2 minutes. Return lamb to cooker; add tomatoes and bay leaf. Press “cancel.” Cover cooker with lid, and lock in place. Turn steam-release handle to “sealing” position. Select “pressure cook” setting. Select “high”pressure for 35 minutes. When cooking has finished, let the pressure release naturally (this will take 10 to 15 minutes). Remove lid. Spoon lamb stew over couscous or rice. Sprinkle with parsley, and serve.