instant pot middle eastern lamb stew


2 tablespoons olive oil, butter or ghee
1 ½ -1 ¾ pounds lamb stew meat ( shoulder) cut onto 1 ½ inch cubes
1 onion, diced
4-6 garlic cloves, rough chopped
1 teaspoon of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds ( seeds are optional, add another teaspoon ground cumin if no seeds)
½ teaspoon chili flakes ( Aleppo Chili flakes are nice) and more for garnish
2 tablespoons tomato paste
¼ cup apple cider vinegar (or red wine vinegar)
2 tablespoons honey or brown sugar
1 1/4 cups chicken stock or broth
1 x 15 ounce can chickpeas, rinsed and drained
¼ cup raisins or dried apricots (chopped), or even dried currants