How about some Easter Lamb this weekend? Here is another fabulous recipe using the Instant Pot and our Egyptian Summer spice blend.
Happy Easter!! 🐰
2 medium onions, chopped
3 garlic cloves, minced 2 1/2 lbs lamb leg, boneless, cut into bite size pieces olive oil 2 tbsp Big Cove Foods Egyptian Summer spice blend 1/2” knob ginger, minced 1 cup red wine 1/2 cup chicken stock 2 bay leaves I can chickpeas, drained 1/4 cup roughly chopped black olives 1 - 28 oz can tomatoes Zest of 1 lemon Cilantro leaves
Start by adding your bite size lamb pieces to a bowl and toss with the olive oil and Egyptian Summer spice blend.
Using the sauté function on the instant pot, allow it to heat up and add a generous splash of olive oil. Working in 2 batches, brown the lamb on all sides. When nicely browned, transfer to a large bowl.
In a now empty pot, add a little extra olive oil if looks dry. Add the onions, garlic and ginger and cook until softened, about 5 minutes. Add the lamb back to the pot and toss to coat evenly. Add the tomatoes, stock, wine and bay leaves. Cover and set to high heat for 30 minutes.
Release the pressure and add the chickpeas and black olives. Placed the lid back on and cook on high pressure for another 5 minutes. Allow pressure to release naturally. Serve with rice or mashed potaters.