• Cut the lamb into large stewing chunks. If your butcher can do it for you, even better!
• Transfer the chopped lamb into a bowl or Ziploc bag and season with cumin powder, smoked paprika powder, ground cinnamon, turmeric, olive oil, salt, and black pepper. You can do this the night before and allow the lamb to marinate in the fridge overnight. However, don't worry if you do not have time to marinate. You can still cook the lamb straight away.
• Plug-in your Instant Pot to the power source, set the inner pot in place, and program it by pressing the SAUTE button. Set the saute time to 10 minutes.
• Add olive oil to the inner pot of the Instant Pot and allow it to heat. Add the spiced cubed lamb chunks to the pot and allow it to sear. Do not stir just yet. Allow the bottom part to fry or brown first then turn and brown the other side.
• The bottom of the Instant Pot will turn brown but do not worry. We will use the red wine to deglaze it and extract all the flavorful goodness. You can add one or two more tablespoons of oil if the lamb is sticking too much to the pot.
• Transfer the seared meat to a plate. Next, fry the onion until slightly translucent. Add the minced garlic and ginger and fry briefly for another 1-2 minutes, until fragrant.
• Next, stir in the lamb, tomato paste, beef stock, and red wine.
• Set the lid on top and close. The Instant Pot will make a beeping sound to indicate that it is properly closed. Press the pressure cook button, set the time to 20 minutes then allow it to stew.
• Once the cooking time is over, allow the Instant Pot to naturally release its pressure for at least 10 minutes before using the quick release function.
• Garnish with freshly chopped coriander or parsley and serve with your favorite side dish.

STOVETOP INSTRUCTIONS

• Add the spices to the lamb pieces and mix, as per the Instant Pot instructions above.
• Heat oil in a pan. Under high heat, saute the lamb chunks (about 2-3 minutes on each side or until browned).
• Transfer the seared lamb to a plate. Using the same pot, fry the onion, garlic and ginger until fragrant but not too brown so it does not burn. You can add a tablespoon of oil if the pot is too dry.
• Next, reduce the heat and add the stock or water and red wine. Deglaze (scrape off as much of the brown bits sticking on the pan as you can).
• Add tomato paste, salt, and pepper and stir. Next, add back the lamb pieces cover, and allow to simmer under low heat for 1 hour or until tender. Check on it from time to time and stir.
• Serve with cauliflower rice or regular rice.