Lamb Stew with Pumpkin

Servings: 6

• Calories: 307kcal | Total Fat: 12g
• Carbohydrates: 14g | Saturated Fat: 5g
• Sugar: 4g | Protein: 34.7g
• Sodium: 833mg | Cholesterol: 97mg
• Fiber: 3g

• Prep Time: 20mins
• Cook Time: 2hrs
• Total Time: 2hrs 20min

Ingredients

• 1) 1.2kg lamb, approx. 980g boneless, cut into 1.5–2-inch chunks
• 2) 1.5 cups chopped onion, chopped
• 3) 2 cloves garlic, minched
• 4) 2 medium carrots, chopped
• 5) 4 cups cubed pumpkin, acorn or butternut squash, peeled and cut in 1-inch cube
• 6) 0.5 cup tomato passata
• 7) 0.5 cup white wine
• 8) 1 tablespoon miso paste
• 9) 2 tablespoons soy sauce
• 10) 1 teaspoon Dijon mustard
• 11) 1 teaspoons dried oregano
• 12) 1 sprig fresh thyme
• 13) 1 bay leaf
• 14) Onion and garlic powder, to taste
• 15) Pinch of nutmeg and cinnamon
• 16) 1 teaspoon paprika
• 17) Kosher salt and pepper, to taste
• 18) 1 tablespoon of flour or corn starch
• 19) 1 tablespoon olive oil

Steps

• 1) Preheat your oven to 200°C.
• 2) Cut your pumpkin in half, scoop out the seeds, and roast face-down on a baking sheet for 30–45 minutes until tender.
• 3) Let it cool, peel or scoop the flesh away from the skin, and cut it into large, thick chunks. Set aside.
• 4) Toss your cubed lamb chunks in a mix of flour, salt, pepper, onion powder, and garlic powder until evenly coated.
• 5) Turn your Instant Pot to Sauté (High).
• 6) Add a splash of oil and sear the lamb in batches until a deep, brown crust forms on all sides.
• 7) Remove the lamb and set aside on a plate.
• 8) Keeping the Instant Pot on Sauté, add fresh chopped onions and minced garlic. Sauté for 2–3 minutes until soft.
• 9) Stir in 1/2 cup of tomato passata, paprika, and your tiny pinches of cinnamon and nutmeg.
• 10) Let it bubble and sizzle for 2 minutes to concentrate the sugars.
• 11) Pour in white wine. Use a wooden spoon to vigorously scrape up every single browned bit stuck to the bottom of the pot.
• 12) Let it simmer for 2 minutes to cook off the harsh alcohol.
• 13) Turn off the Sauté function.
• 14) Return the seared lamb (and any resting juices) to the pot. Toss the leftover leg bone in there too if available
• 15) Add carrots, bay leaf, fresh thyme, and dried oregano.
• 16) Mix 1-1.5 cups of water with miso, mustard, and soy sauce.
• 17) Pour in water mixture. Add just enough so the lamb and carrots are barely submerged.
  Do not overfill, as the meat will release its own juices.
• 18) Lock the lid, set the valve to Sealing, and select Pressure Cook / Manual (High Pressure) for 30 minutes.
• 19) Once the timer goes off, carefully perform a Quick Release of the pressure and open the lid. Discard the bare lamb bone and thyme stems.
• 20) Turn the Instant Pot back to Sauté (Low/Medium).
• 21) Gently fold in the pre-roasted pumpkin.
• 22) Let the stew bubble gently with the lid off for 3–5 minutes. This allows the pumpkin to absorb the rich gravy without disintegrating.
• 23) Taste the sauce—adjust with salt, pepper, or a splash more soy sauce if needed.
  If you want a thicker gravy, let it simmer on Sauté for a few minutes longer before serving.

Notes

• 1) Serve with rice, potatoes, or orzo.
• 2) Do not cut all the fat off. Cut away any exceptionally thick, hard, rubbery slabs of outer fat, but leave a thin layer on the meat.
  The fat will render down and mix with the stew, creating a velvety gravy.