Instant Pot Middle Eastern Stew

Ingredients

2 tablespoons olive oil, butter or ghee
1 ½ –1 ¾ pounds lamb or beef stew meat, cut onto 1 ½  inch cubes

1 onion, diced

4–6 garlic cloves, rough chopped

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1 teaspoon cumin seeds

1 teaspoon coriander

1 teaspoon turmeric

1/2 teaspoon cinnamon

1/2 teaspoon chili flakes ( Aleppo Chili flakes are nice) and more for garnish

2 tablespoons tomato paste

1/4 cup apple cider vinegar (or red wine vinegar)

2 tablespoons honey or brown sugar

1 1/4 cups chicken stock or broth

1 15 ounce can chickpeas, rinsed and drained

Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb/beef, garlic, salt and all the spices.  Then sauté for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.

Cover and set the Instant Pot to pressure cook setting for 50 minutes on normal/high. Naturally release.

Let the pressure release and give a stir. The meat will be tender and break apart easily. If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)

Serve over quinoa or rice with fresh cilantro or parsley as garnish.

Moroccan Spice Salmon with Lemon Yogurt Sauce

Ingredients

4 (6 oz) skinless salmon fillets

1 1/4 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground paprika

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp turmeric

1/4 tsp ground nutmeg

1/8 tsp cayenne pepper

1 Tbsp olive oil

Salt and freshly ground black pepper

1/2 cup fat free plain Greek yogurt

2 Tbsp heavy cream or whipping cream

1/4 tsp lemon zest

2 tsp fresh lemon juice

1 tsp minced fresh garlic

1 Tbsp finely minced fresh cilantro, plus more for serving

In a small mixing bowl whisk together yogurt, cream, zest, juice, garlic and cilantro, season lightly with salt and pepper. Let rest at room temperature while preparing salmon.  Can be prepared ahead of time.

Let salmon rest at room temperature 10 minutes.

Meanwhile, in a mixing bowl whisk together coriander, cumin, paprika, cinnamon, ginger, turmeric, nutmeg and cayenne pepper.   Heat olive oil in a 12-inch non-stick skillet over medium-high heat.   Season both sides of salmon with salt and pepper then sprinkle and rub both sides with the spice mixture.

Cook salmon in skillet about 3 - 4 minutes per side. Plate and top with lemon yogurt sauce and garnish with cilantro.