Note: I was sent a copy of The Instant Pot Kosher Cookbook, 100 Recipes to Nourish Body and Soul in order to write this post. Opinions are mine alone.
It is most certainly Instant Pot season! Work (at least for me) is busy this time of year, and yet, I crave meals that take a while to cook! Using an Instant Pot saves me a ton of time, so I tend to use it a lot this time of year.
I was recently sent a copy of The Instant Pot Kosher Cookbook by Paula Shoyer, which is filled with so many delicious sounding Kosher-friendly dishes! With The Instant Pot Kosher Cookbook (paid link) (paid link), Shoyer has curated 100 irresistible recipes for every table that even a novice cook can prepare in minutes. It is filled with modern takes on classic Jewish recipes, with all recipes offering options to adapt for special diets and allergies.
As I was paging through, I kept going back to a recipe for Persian Lamb and Herb Stew. I love a good lamb recipe, so I was excited to try this out! I adapted the below recipe ever so slightly from the original in the cookbook.
Ingredients:
- 2 tablespoons olive oil
- 3 pounds lamb cubes
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 3 green onions, sliced, divided
- 1/2 cup mint leaves, chopped
- 1/2 cup parsley leaves, chopped
- 1/2 cup cilantro leaves, chopped
- 1/2 cup fresh dill, chopped
- 1 1/2 cups boiled water
- 1/4 teaspoon saffron threats
- 1 yellow apple, cut into bite sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- the zest of one lime
- cooked rice, if desired
Start by pressing “saute” on your Instant Pot and add the olive oil. When heated up, add in about 1 pound of the lamb cubes and cook until browned on both sides, about 5 minutes.
Remove from the Instant Pot and reserve in a large bowl. Repeat with the remaining lamb (your lamb will not be fully cooked through).
While waiting for the lamb to cook, chop your onions, garlic, and green onions. Add the dark green parts of the green onions to a separate bowl.
Boil 1 1/2 cups water, then press the saffron threads between your thumb and index finger, crushing the threads and sprinkling them into the water. Let sit.
When you’ve cooked and removed all the lamb, add the onions, garlic, and white/light green parts of the green onions to the Instant Pot. Cook for 3 minutes, stirring occasionally. Press “cancel” to stop the saute function.
Add your chopped mint, parsley, cilantro, and dill to a medium bowl, stirring to combine.
Remove two tablespoons of the herb mixture and add it to a smaller bowl, setting it aside.
Add the remaining herbs, apple pieces and saffron mixture to the Instant Pot. Scrape at the bottom of the pot with a wooden spoon to scrape up any browned bits on the bottom.
Add in the lamb and season with the salt and pepper.
Secure the lid and move the steam release handle to the sealing position.
Press “pressure cook” and set the cooking time to 35 minutes. It will take about 15 minutes to come to the right pressure and then start cooking from there.
When the cooking time is completed, release the steam release handle to the venting position.
When the button drops, carefully remove the lid.
Stir in the lime zest.
Ladle into bowls, and top with the reserved herbs and reserved green onions.
If desired, you can also ladle over rice to help soak in some of that yummy broth.
Ingredients
- 2 tablespoons olive oil
- 3 pounds lamb cubes
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 3 green onions, sliced, divided
- 1/2 cup mint leaves, chopped
- 1/2 cup parsley leaves, chopped
- 1/2 cup cilantro leaves, chopped
- 1/2 cup fresh dill, chopped
- 1 1/2 cups boiled water
- 1/4 teaspoon saffron threats
- 1 yellow apple, cut into bite sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- the zest of one lime
- cooked rice, if desired
Instructions
- Start by pressing “saute” on your Instant Pot and add the olive oil. When heated up, add in about 1 pound of the lamb cubes and cook until browned on both sides, about 5 minutes.
- Remove from the Instant Pot and reserve in a large bowl. Repeat with the remaining lamb (your lamb will not be fully cooked through).
- While waiting for the lamb to cook, chop your onions, garlic, and green onions. Add the dark green parts of the green onions to a separate bowl.
- Boil 1 1/2 cups water, then press the saffron threads between your thumb and index finger, crushing the threads and sprinkling them into the water. Let sit.
- When you’ve cooked and removed all the lamb, add the onions, garlic, and white/light green parts of the green onions to the Instant Pot. Cook for 3 minutes, stirring occasionally. Press “cancel” to stop the saute function.
- Add your chopped mint, parsley, cilantro, and dill to a medium bowl, stirring to combine.
- Remove two tablespoons of the herb mixture and add it to a smaller bowl, setting it aside.
- Add the remaining herbs, apple pieces and saffron mixture to the Instant Pot. Scrape at the bottom of the pot with a wooden spoon to scrape up any browned bits on the bottom.
- Add in the lamb and season with the salt and pepper.
- Secure the lid and move the steam release handle to the sealing position.
- Press “pressure cook” and set the cooking time to 35 minutes. It will take about 15 minutes to come to the right pressure and then start cooking from there.
- When the cooking time is completed, release the steam release handle to the venting position.
- When the button drops, carefully remove the lid.
- Stir in the lime zest.
- Ladle into bowls, and top with the reserved herbs and reserved green onions.
