I do not have an InstantPot, but I know many of you have them, so I included some notes below. If you do not, a Dutch-oven is great (a worthwhile investment!), just takes more hands-off time. The instructions are written for such.

I like the Simply Organic Harissa seasoning which is at most larger markets or online.

If you do not like lamb, you can use beef or chicken as a protein. If you want to keep them vegetarian, I would suggest seasoned, roasted eggplant chunks in the oven, and skip the whole slow cooking part of things. Oiled, seasoned, 400’ for 20 minutes.

For an InstantPot, per Real Simple magazine: Select “sauté” setting on your pressure cooker. Select high temperature setting, add 2 Tbsp. oil and preheat for 2 minutes. Working in batches if needed, add lamb and cook, turning once, until starting to brown, about 3 minutes per side. Press “cancel.” Add garlic, stock, lock lid and turn steam-release handle to seal. Cook on “high pressure: for 45 minutes.

When cooking has finished, carefully turn steam-release handle to venting position and quick-release pressure. Using a slotted spoon, transfer the lamb with some of its cooking liquid to a sheet pan and shred lamb into bite sized pieces.

Broil the lamb, tossed in a bit of cooking liquid and oil, in an oven to get some char marks on the edges.