Let’s get to the fun part—the cooking! This recipe is straightforward and utilizes the Instant Pot to minimize the time spent at the stove.

Start by selecting the Sauté setting on your Instant Pot. Add the olive oil, or your choice of ghee or unsalted butter, into the pot. Once hot, throw in the chopped onions. Cook for about 3–4 minutes, until they’re translucent. Then add in the garlic, and sauté for another minute until fragrant. I always believe that good flavor starts with well-sautéed aromatics.

Now it’s time to bring the lamb into the mix. Sprinkle the salt and pepper over the lamb stew meat and place it into the pot. Brown the meat on all sides for about 5–7 minutes. This step isn’t just for show; browning builds flavor that enhances the entire dish.

Once the lamb is browned, add the ground cumin, ground coriander, ground turmeric, ground cinnamon, Aleppo chili flakes, and smoked paprika. Stir everything together, letting those spices coat the meat. The colors will pop, and the scents will take over your kitchen.

Next, stir in the tomato paste, making sure to incorporate it well with the meat. Then pour in the apple cider vinegar, and scrape any bits stuck to the bottom of the pot. This is essential as you don’t want any flavor wasted. Now, add in the chicken broth and put in the small cinnamon stick.

Close the lid on the Instant Pot, ensuring the valve is set to sealing. Select the Manual or Pressure Cook function and set it for 35 minutes. Trust me; this is where the magic happens. The Instant Pot works wonders on tough cuts, breaking them down into tender perfection.

Once the cooking time is up, allow for a natural release of pressure for about 10 minutes. After that, you can carefully release any remaining steam. Open the lid, and take a moment to breathe in the beautiful aroma of your stew.

Now, gently fold in the chickpeas and your choice of dried fruits. These bring a lovely sweetness and texture that complements the rich flavor of the lamb. Let them heat through for about 5 minutes while you prepare to serve.

Ladle the stew into bowls, and don’t forget to remove the cinnamon stick before serving. Top with additional Aleppo chili flakes for a kick if you’re feeling adventurous. Serve it alongside that crusty bread or salad you prepared earlier.