Instant Pot Spicy Lamb Butternut Squash Stew
Instant Pot Spicy Lamb Butternut Squash Stew combines a rich Mexican-style sauce including cinnamon, cumin, ancho, chocolate, and tahini (sesame paste) with cubed lamb and butternut squash, healthy garbanzos (chick peas), and sweet bell pepper in a tender, flavorful stew.
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Ingredients
- 1 tablespoon refined coconut or vegetable oil
- 1 small onion - chopped
- 1 teaspoon garlic - minced
- 1 pound lamb - cubed (see notes)
- 2 teaspoons ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon ancho powder - see notes
- 1 teaspoon cinnamon
- ⅓ cup instant masa flour - divided use; see Notes
- 1 tablespoon tahini
- 1 cup beer - replace with broth/stock if gluten free
- 1 ½ cups chicken broth/stock
- 1 red - orange, or yellow bell pepper, diced
- 2 cups garbanzos/chick peas - about 2 cups
- 1 small butternut squash - cubed (about 3 cups)
- ½ teaspoon +/- sea salt and pepper to taste
Instructions
- Sauté onion and garlic with oil in Instant Pot on the sauté setting about 2 minutes.
- Add lamb, spices, 2 tablespoons masa. Stir an additional 3-4 minutes until lamb begins to brown.
- Add beer, tahini, broth/stock. Bring to a boil. Lock lid in place. Cook 30 minutes on high pressure. Release pressure (be careful).
- Add squash, garbanzos, bell pepper. Lock lid in place and cook an additional 5 minutes on high pressure. Release pressure again. Stir to combine.
- Taste for seasoning.
- Ladle into bowls and garnish with chopped cilantro or parsley. Enjoy!
Notes
Lamb stew meat saves time, but you can cube any boneless lamb (leg of lamb).
Masa flour - 2 tablespoons gets browned with the lamb. The remainder is optional if you want a thicker stew. See Tips and FAQ in the body of the post for more information!
If you have made a batch of my Mexican mole spice blend, use about 1 1/2 tablespoons in place of the cumin, cocoa, ancho, and cinnamon.
I keep ancho, chipotle, and New Mexico red chile powder in my pantry. You can use any of them. I don't think generic "chili powder" is a good substitute as it's a spice mix and will throw off the proportions.
Beer is not "gluten free" unless it's labeled as such. Substitute additional broth/stock if gluten sensitive. As I mention in the post, I have used both chicken and beef. If you've got turkey, I think that would be fine too!
Nutrition
Serving: 1g | Calories: 525kcal | Carbohydrates: 24g | Protein: 33g | Fat: 31g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com