o 1 tbsp. turmeric
o 2 tsp black pepper
o 1 tsp salt
o 1 tsp crushed red pepper flakes
o 3 tbsp. extra virgin olive oil
o 2 medium onions, minced
o 3 pound lamb meat cut into chunks for stewing
o 3 tbsp. tomato paste
o 1/4 cup fresh parsley or cilantro, chopped
o 4 cups steamed basmati rice for serving
Step 1
In a small dish, mix together turmeric, black pepper, salt, and crushed red pepper seasoning.
Step 2
In a pressure cooker, heat olive oil over medium high till hot (not smoking). Sauté for 10 minutes until onion softens and starts to turn golden brown.
Step 3
Add the lamb stew meat to the pot. You can use bone-in lamb meat, boneless meat, or a combination of the two. Brown the meat for a few minutes on each side. Drain the fat that collects at the bottom of the pot.
Step 4
Sprinkle the seasonings evenly across the top of the browned meat.
Step 5
Cover the meat with 4 cups of water. Bring mixture to a slow boil, then reduce heat to medium low. Pressure cook for 3-4 whistles
Step 6
When the pan has cooled ,use a large shallow spoon to skim the fat from the surface of the cooking liquid. Add tomato paste to the pot and stir slowly until paste dissolves into the broth
Step 7
Simmer for another 20 minutes uncovered, stirring occasionally, until the meat is nice and tender and the sauce has thickened. Taste and adjust seasoning, adding more salt and/or spice, if desired. Garnish the stew with fresh parsley or cilantro. Serve lamb and sauce over freshly steamed basmati rice.