Helpful kitchen supplies for this recipe:

  • Instant Pot
  • Small bowl
  • Cooked white rice (basmati is our variety of choice), 6-8 servings

Ingredients:

Makes 6-8 servings

  • 1.5 pounds beef stew meat (you may also use goat or beef shank)
  • 2 tablespoons grapeseed oil
  • 1 medium onion, chopped
  • 1 small pie pumpkin, roughly chopped (about 5 cups)
  • 2 cloves of garlic, minced
  • 5 dried limes (or 2 tablespoons lemon juice plus zest)
  • 1 tablespoon turmeric
  • ½ tablespoon cinnamon
  • ½ tablespoon coriander
  • 1 16 oz package of pitted prunes
  • ½ teaspoon saffron
  • ¼ cup tomato paste
  • 4 cups beef broth or beef bone broth
  • 1 28 oz can crushed tomatoes
  • Salt and freshly-ground black pepper, to taste

Method:

  • Pat the stew meat dry and season well with salt and pepper.
  • In a small bowl, add saffron to two tablespoons of boiling hot water and allow to steep for about 5 minutes.
  • Set Instant Pot to SAUTE, add grapeseed oil, garlic and onions. Sauté until onions and golden. About 3 minutes. Add your meat and sauté until brown the meat on all sides. Meat will not be cooked through.
  • Add tomato paste and sauté for about 1 minute. Add beef broth and make sure to scrape any dried bits at the bottom of the pan.
  • Add pumpkin, prunes, spices except saffron and dried limes. Add pureed tomatoes. Season with salt and pepper to taste. Stir until well incorporated.
  • Add saffron and dried limes.
  • Cover and seal the lid – turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 25 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
  • Once the 25 minutes are up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure.
  • Serve with warm white rice.