Forget the family table. Enjoy this incredibly satisfying and hearty stew around the fireplace on a cold winter’s night. And, if you happen to have leftovers, it is even better the next day.
• Hands-On Time: 15 minutes
• Cook Time: 40 minutes
Serves 6
2 tablespoons avocado oil
2 pounds boneless lamb, cubed
1 medium sweet onion, peeled and diced
4 cloves garlic, minced
3 cups beef broth
1 (14.5-ounce) can crushed tomatoes, including juice
2 medium carrots, peeled and diced
1 medium turnip, peeled and small-diced (greens cleaned and chopped)
1/2 teaspoon fennel seeds
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint
1/4 cup chopped fresh Italian flat-leaf parsley
1 Press the Sauté button on the Instant Pot® and heat oil. Add lamb and onion; stir-fry 3–5 minutes, searing lamb and stir-frying until onions are translucent. Add garlic and sauté 1 minute.
2 Add beef broth and deglaze pot by scraping up any bits from the sides and bottom of the pot. Add tomatoes, including juice, carrots, turnip including chopped greens, fennel seeds, salt, and pepper. Lock lid. Press the Meat button and cook for the default time of 35 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid.
3 Stir in mint. Ladle into individual bowls, garnish with parsley, and serve warm.