Make the spice rub for the lamb by combining all the rub ingredients in a small bowl, mix well. Season the lamb stew meat with a generous pinch of salt and spice rub all over, you may not need to you all the rub. Drizzle over 2 teaspoon of oil and rub the spices all over with your hands. Pre-heat the instant pot to the high setting of sauté, add 1 tablespoon of oil and wait for it to heat up. Add the lamb and brown well on all sides, about 6-8 minutes. Remove the lamb, lower the heat to medium, add more oil if needed, along with the onions, celery, carrots, butternut squash, thyme, ½ teaspoon salt, and a few cracks of pepper. Cook for 10 minutes then add the garlic, cook another 3-5 minutes, or until the veggies have really wilted down. If the heat seems to high, lower it and add a splash of water so the veggies don’t burn. Add the tomato paste and cook for 1-2 minutes then add the wine and cook until it has almost evaporated. Add the lamb back to the pot along with enough beef stock to come half way up the side of the lamb, along with the chickpeas, and apricots. Add the cinnamon stick to an empty tea bag along with the crushed cardamom pod, 2 cloves, and 1 star anise. Securely tie it up and add to the pot along with ¼ teaspoon. Mix well, close the lid to the instant pot, and pressure cook on high for 30 minutes. Allow to sit for 10 minutes when done, then manually release the steam.

Meanwhile, make the yogurt sauce by combining everything but the molasses in a small bowl and mix well. Right before servings, spoon in 1 tablespoons of pomegranate molasses and swirl it a few times.

Release the lid from the instant pot, remove the tea bag and bay leaf, and use a wooden spoon to mash some of the lamb and chicken peas, this will help thicken the stew. Serve in a bowl and top with yogurt sauce, chopped pistachios, and parsley. Enjoy!