Food is a major part of how I choose travel destinations. I love exploring new places, and discovering local flavors is one of the greatest joys of travel. Israel, in particular, offers vibrant, bold cuisine that left a lasting impression on me during a recent trip.
After ten unforgettable days in the Holy Land, I returned inspired—not only by the sights and the friendships I made, but by the food. Between falafel, shawarma, hummus and salads, I wanted to recreate something at home that captured those Mediterranean and Middle Eastern flavors.
The result was a fusion I call Mediterranean/Middle Eastern Lamb Stew, a rich, spiced stew that’s almost like a Middle Eastern chili. It layers aromatic spices, legumes and tender meat in a cozy, deeply flavored pot. Best of all, it’s easy to prepare in an Instant Pot.
How I made it
Start by mixing a spice blend: paprika, turmeric, cinnamon, curry powder, cumin, black pepper, seasoned salt, cayenne and crushed red pepper. Whisk together and set aside.
Prepare vegetables: cut a yellow onion into thick lengthwise strips, slice a red onion into thin sideways strands, peel and dice two medium carrots, and drain and rinse canned chickpeas (garbanzo beans).
Cut boneless, skinless chicken thighs into bite-sized pieces (thighs remain tender and flavorful, but breasts work if you prefer). Use ground lamb for an authentic, savory base—ground beef, pork or poultry can substitute if needed.
Turn the Instant Pot to Sauté. Add butter and olive oil; when sizzling, add the onions and carrots. Cook a few minutes until softened, then add the garlic and cook another minute.
Add the ground lamb and let it brown and crumble lightly. You can skim excess juices or leave them to enrich the stew; they can be removed later if desired. Add the chicken pieces and stir in the spice blend so everything is coated.
Mix in tomato paste and scrape the bottom of the pot to deglaze. Add lemon juice, a combination of chicken and garlic broth (or all chicken broth), a can of diced tomatoes, the rinsed chickpeas and shredded cabbage or coleslaw mix. Stir well.
Secure the lid and pressure cook on high. Because the pot is full, it can take 10–20 minutes to reach pressure; cooking time under pressure is short. When the program finishes, quick release. If you didn’t skim fat earlier, remove a few spoonfuls now if you prefer a leaner stew.
Finish by stirring in garlic salt, celery salt, dried cilantro and Italian seasoning, plus frozen corn and a cup of crushed tomatoes to thicken and round out the sauce. The residual heat will quickly thaw the corn.
The stew will be rich, aromatic and deeply satisfying.
Serve hot in bowls and add the traditional finishing touches: a dollop of tzatziki and diced kosher dill or sour pickles. In Israel, pickles often accompany spiced meat dishes and add a bright, tangy contrast that lifts the stew.
Mix in these toppings and enjoy. The combination of spices, tender meats, chickpeas and tangy accompaniments creates a comforting, memorable meal—one that captures the bold, layered flavors I fell for while traveling.
Shalom and enjoy!
Instant Pot Lamb Stew (Israeli Chili)
If you love chili and Mediterranean flavors, this hearty stew will fill your bowl and warm your kitchen.
5 minutes
28 minutes
33 minutes
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp (1/4 stick) salted butter
- 1 yellow onion, cut longways into thick slices
- 1 red onion, cut sideways into thin strands
- 2 carrots, peeled and diced
- 1 tbsp crushed garlic
- 2 lbs ground lamb (or ground beef, pork, chicken or turkey)
- 1 lb chicken thighs, cut into bite-sized chunks
- 6 oz can tomato paste
- 1 tbsp paprika
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tbsp curry powder
- 1/2 tbsp cumin
- 2 tsp black pepper
- 1 tbsp seasoned salt
- 1/2 tsp cayenne pepper (optional)
- 1 tsp crushed red pepper flakes (optional)
- 14.5 oz can diced tomatoes
- 2 cups chicken broth
- 2 cups garlic broth or 4 cups chicken broth total
- Juice of 1 lemon
- Two 15.5 oz cans chickpeas, drained and rinsed
- 2 cups shredded cabbage (coleslaw mix)
- 1 cup frozen corn
- 1 cup crushed tomatoes
- 1 tsp celery salt
- 1 tsp garlic salt
- 1 tsp Italian seasoning
- 1 tsp dried cilantro
Toppings:
- Tzatziki, dolloped into each bowl
- Kosher dill or sour pickles, diced and served with each bowl
Instructions
- Add butter and olive oil to the Instant Pot and select Sauté on high. When hot, add both onions and the carrots. Cook about 5 minutes until softened, then add garlic and cook one more minute.
- Add ground lamb and cook until lightly browned and crumbled. Leave juices in for flavor or skim if preferred. Add chicken pieces and stir in the spice blend until everything is well coated.
- Add tomato paste and deglaze the pot, scraping the bottom. Stir in chicken and garlic broth, lemon juice, diced tomatoes (reserve crushed tomatoes), chickpeas and cabbage.
- Secure the lid and pressure cook on high for 7 minutes. Allow time for the pot to come to pressure (10–20 minutes). When finished, quick release. Skim excess fat if desired.
- Stir in garlic salt, celery salt, dried cilantro, Italian seasoning, crushed tomatoes and frozen corn. Mix and let rest for a couple of minutes.
- Ladle into bowls and top with tzatziki and diced pickles or dill. Mix and serve.
- Enjoy!
Notes
This stew is essentially a Mediterranean-style chili—hearty, spiced and comforting. Tzatziki and pickles brighten the dish and provide an authentic touch. Ground lamb gives the most characteristic flavor; swap proteins if necessary. Add extra frozen corn or more shredded cabbage after cooking for additional texture if desired.