Post 3206: The perfect autumn stew (Instant pot)
This is a recipe that I sought out in order to use up some ingredients in my kitchen. Specifically, the lamb, pumpkin, and miso. (While miso has no best-before date, I somehow managed to purchase two containers of it in a row.) The original recipe is on an Australian site but I adapted it for a couple of additional ingredients and also turned it into an Instant Pot recipe (the original requires 2 and a half hours of cooktime, whereas the Instant Pot version can be made in under an hour). This turned out a great success, warming on many levels, and an interesting take on lamb stew. It’s a keeper in my kitchen going forward.
Lamb Stew with Barley, Pumpkin and Miso - Instant Pot
A lamb and barley stew with a twist
- olive oil
- 1.5 lb. lamb shoulder cut into 1 inch pieces
- 1 large onion
- 4 cloves of garlic, minced
- 1 inch piece of ginger, peeled and minced
- 1 red chile, deseeded and cut into thin strips
- 1/2 cup of sake (1/3 of a cup for recipe, a bit more for deglazing)
- 1 1/2 cups of water
- 1/4 cup red miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon of honey
- 1 cinammon stick
- 2 star anise
- 2/3 cup barley (I used 1/3 pearl and 1/3 purple)
- 2 cups of pumpkin cut into 1 inch pieces
- scallions for serving
- lime juice for serving
- Turn Instant Pot onto saute function. Add olive oil and brown the lamb for 4-6 minutes. Transfer meat to a bowl.
- Using a splash of sake, deglaze the Instant Pot, and then add onion, garlic, ginger and chilli. Stir and cook until softened.
- Add sake, water, miso, vinegar, honey, cinnamon, star anise, barley and cooked lamb. Set pressure to high for 15 minutes. Quick release when done.
- Stir in pumpkin, set pressure to high for 15 minutes. Quick release when finished.
- Sprinkle with lime juice and sliced scallions when serving.