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
In a small dish, mix together turmeric, black pepper, salt, and crushed red pepper seasoning.
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.
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.
Sprinkle the seasonings evenly across the top of the browned meat.
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
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
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.
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