Lebanese Pressure-Cooked Lamb with Seasonal Root Vegetables
A hearty Lebanese-inspired dish featuring tender lamb and a medley of seasonal root vegetables, all pressure-cooked to perfection. This recipe brings out the rich flavors of traditional Lebanese spices combined with the natural sweetness of autumnal produce, offering a comforting and balanced weeknight meal.
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Overview
This Lebanese Pressure-Cooked Lamb with Seasonal Root Vegetables is a comforting dish that brings together tender lamb shoulder and a colorful assortment of autumn root vegetables. The pressure cooker ensures the lamb is meltingly soft while infusing the dish with a fragrant blend of traditional Lebanese spices like cinnamon, allspice, and cumin. Perfect for a weeknight meal, it pairs beautifully with warm flatbreads or rice.
Why you’ll love it
- Quick, tender results thanks to pressure cooking—perfect for busy evenings.
- Rich, warm spices that elevate the natural flavors of the lamb and vegetables.
- Seasonal root vegetables add natural sweetness and nutrition.
- A wholesome, balanced meal suitable for family dinners or entertaining.
Ingredient notes
- Lamb Shoulder: Use bone-in for more flavor and moisture, but boneless can work as well.
- Root Vegetables: Carrots, parsnips, turnips, and sweet potatoes are excellent choices here; adjust based on your seasonal availability.
- Lebanese Spices: Ground cinnamon, allspice, and cumin provide the signature warm notes—freshly ground spices will yield the best aroma.
- Tomato Paste and Garlic: These add depth and umami to the sauce.
Serving & storage
Serve hot alongside warm Lebanese flatbreads, steamed rice, or a simple green salad for a complete meal. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot, ensuring food safety by heating evenly. This dish also freezes well for up to 2 months—allow to thaw overnight in the refrigerator before reheating.
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Chef tips
- Trim excess fat from lamb shoulder for a healthier dish.
- Use fresh, high-quality spices for the most authentic flavor.
- Be cautious when releasing steam from the pressure cooker to avoid burns.
- If your vegetables cook faster, you can add them with 15 minutes remaining instead of 30 for the lamb only.
Ingredients
- 800 g (1.75 lbs)lamb shoulder, cut into 4 cm (1.5-inch) cubes
- 2 tbspolive oil
- 1 largeonion, finely chopped
- 4 clovesgarlic, minced
- 2 tbsptomato paste
- 1 tspground cinnamon
- 1 tspground allspice
- 1 tspground cumin
- 400 ml (1 2/3 cups)water or lamb broth
- 3 mediumcarrots, peeled and cut into chunks
- 2 mediumparsnips, peeled and cut into chunks
- 1 mediumturnip, peeled and cut into chunks
- 1 mediumsweet potato, peeled and cut into chunks
- to tasteSalt and freshly ground black pepper
- for garnishFresh parsley, chopped
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Equipment
- pressure cooker or electric pressure cooker (Instant Pot)
- wooden spoon
- knife
- cutting board
Nutrition per serving
- Calories520
- Protein45 g
- Carbs25 g
- Fat25 g
Step-by-step
Step 1
Heat the olive oil in the pressure cooker over medium-high heat. Add the lamb cubes in batches and brown them on all sides, about 4-5 minutes per batch. Remove the lamb and set aside.
Step 2
In the same pot, reduce heat to medium and add the chopped onion. Sauté until translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
Step 3
Stir in the tomato paste, cinnamon, allspice, and cumin. Cook for 2 minutes to release the spices’ aroma.
Step 4
Return the browned lamb to the pot. Pour in the water or lamb broth, scraping any browned bits from the bottom. Season with salt and pepper.
Step 5
Secure the lid on the pressure cooker. Bring to high pressure and cook for 30 minutes. (If using an Instant Pot, use the "Meat/Stew" setting or manual pressure for 30 minutes.)
Step 6
Quick-release the pressure carefully according to your pressure cooker’s instructions, then open the lid.
Step 7
Add the prepared root vegetables to the lamb mixture. Stir gently to combine.
Step 8
Close and lock the lid again, bring back to high pressure and cook for an additional 10-15 minutes until the vegetables are tender.
Step 9
Perform a natural pressure release for 10 minutes, then quick-release any remaining pressure. Taste and adjust seasoning if needed.
Step 10
Garnish with chopped fresh parsley and serve hot.
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