Since having this dish at my friend’s, the Tellhamis, I cannot get enough of this lamb. Two of my favorite things are lamb and shredded meat, so this makes for the perfect combo.

This dish is super simple and fairly hands off, which makes for my ideal dinner. Once it is done it melts in your mouth and shreds so easily it will become your favorite if you are a lamb fan.

Ingredients:

Instant Pot Ingredients (Step 1):

  1. 2-3 lb Boneless leg of lamb or shoulder of lamb
  2. 1 Tb minced garlic
  3. 2 tsp curry powder
  4. 1/2 tsp nutmeg
  5. 1/4 tsp cinnamon
  6. 1/4 tsp sumac
  7. 1/4 cup of apple cider vinegar
  8. 1.5 cup chicken stock
  9. 1 bay leaf

Simmering Ingredients (Step 2):

  1. Shredded lamb from instant pot
  2. 10 garlic cloves smashed with side of knife
  3. 2.5 cups of reserved liquid from instant pot
  4. 1/2 tsp salt
  5. 1 tsp ground ginger
  6. 1 tsp curry powder
  7. 1/2 tsp nutmeg

Lemon for garnish and squeeze at the end

Instructions:

  1. Turn your instant pot onto saute mode and add olive oil or avocado oil. Heavily salt and pepper all sides of your lamb. Sear all sides of your lamb until it has a nice brown crust.
  2. Turn you IP off saute mode and add your first half of the ingredients from step one above, your minced garlic, ginger, curry powder, sumac, nutmeg, cinnamon, apple cider vinegar, chicken stock, and bay leaf.
  3. Put the lid on and put the IP on manual for 1 hour and let it naturally realease.
  4. Once the instant pot is done, remove the lamb and shred it with forks, removing excess fat.
  5. Heat a pot on the stove over medium heat and add all of the ingredients from step two, the shredded lamb, reserved liquid, salt, ginger, curry, and nutmeg.
  6. Bring it up to a high simmer and decrease it to it lightly bubbling. Cover with a lid and simmer for 1 hour.
  7. After the hour, uncover the pot and continue to simmer for 20 minutes until the liquid has reduced.
  8. Finish it with a squeeze of fresh lemon and enjoy!
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