Category
Main Dishes
Servings
4
Ingredients
- 2 T water
-
¼ t ground cloves
-
¼ t ground cinnamon
- 1 t turmeric
- 1 t freshly ground black pepper
- 1 t cayenne pepper
- 1 t ground cumin
- 3 t ground coriander
- 3 T extra-virgin olive oil
- 2 c onions, thin sliced
- 2 T garlic, minced
- 2 T ginger, peeled, minced
-
2 T jalapeño chilies, minced
-
4 c leg of lamb, fat trimmed, ½-inch cubes
- Sea salt
- Black pepper
- 1 c water
-
¼ c fresh lemon juice
Directions
- In a small bowl, add 2T water and all dry spices. Mix to form a paste, set aside.
- Set pressure cooker to "sear", adjust time to 10 minutes, add oil and press "start/stop". When hot, add onions and cook until lightly browned. Add garlic, ginger, and minced chilies. Cook until fragrant. Add spice paste mixture to onions.
- In a large bowl, add lamb. Season well with sea salt and fresh ground black pepper. Add to pressure cooker along with water.
- Close and lock lid, set pressure cooker to "meat/stew", adjust time to 45 minutes, and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and stir in lemon juice. Check seasoning and add salt and pepper, if needed. Serve hot.
