Lamb Stew with Dates and Cinnamon

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Lamb stew is one of the winter warmers. Its seasonings brings on a taste for warming spices, rich meat and sweet dried fruit which is neatly packaged in a flavorful, healthy stew. This recipe is quite simple as all you need to do is pick up the ingredients and toss them in the pot, and it’s practically instant.

Lamb Stew with Dates and Cinnamon

Course Main Course
Cuisine American, Mediterranean
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes


  • 900 g leg of lamb (bone in or out)
  • 1 tsp salt
  • 1 tsp ground cumin powder
  • 1 tsp ground coriander seed powder
  • 1 tsp coconut oil
  • 1 red onion, sliced
  • 4 slices of fresh ginger root (or 1 teaspoon ginger powder)
  • 6 dried dates
  • 8 medium garlic cloves (peeled, left whole)
  • 1 tsp cinnamon
  • 1 cup water
  • 1 chicken stock cube
  • 3 bay leaves
  • 1 tbsp tomato paste
  • 1 tbsp balsamic vinegar or red wine vinegar (lemon juice is also fine)
  • 1 tbsp tapioca flour/arrowroot flour/corn flour (for thickening)
  • Rice or couscous to serve with


  1. Rub the leg of lamb (or shoulder) with salt, pepper, cumin, coriander seed and turmeric powders. Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins).

  2. Add the coconut oil and once hot add the lamb. Fry for 2-3 minutes on top and bottom, then turn on its sides and add the onions and ginger around the lamb. Cook for 1 minute on each of the sides, and stir the onions and ginger a couple of times.

  3. Remove the lamb and add the rest of the ingredients to the pot. Stir through and bring to a boil. At this stage, press Keep Warm/Cancel and return the lamb back to the pot, nestling it in the broth.

  4. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and set to 80 minutes. After 3 beeps the pressure cooker will start going. Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.

  5. Remove the lamb carefully to a cutting board. Press the Sauté function key and let the broth bubble away for 10 minutes, stirring it a few times. This will reduce the liquid slightly. In the meantime, cut the lamb meat away from the bone and shred it into bite-size pieces.

  6. Add the lamb meat back to the broth. Dissolve the starch of choice in a few tablespoons of water or the broth (I used tapioca flour as I wanted to keep this gluten-free), whisking it with a fork, and add into the pot. Stir through the broth, which will thicken it and make it nice and glossy. Turn the pressure cooker off and serve with rice or couscous.

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