I came across this recipe today, Friday, and as I have a boneless leg of lamb in the freezer I thought I would cut it in half and use it for this recipe. I hope you realise that if you don't have an Instant Pot, most of the recipes I publish can be done in conventional pots and pans although I believe Amazon have a sale on at the moment. In this recipe I don't quite understand leaving the skin on the garlic cloves so I certainly won't be doing that. They are not, in my opinion, edible. The rest of the lamb leg I will cut into roasts as Matt doesn't seem to like lamb chops any more.
INSTANT POT CUMIN LAMB STEW WITH CURRY AND CHILIS
2 1/2 lbs lamb shoulder, cut in 1 1/2-inch cubes
kosher salt
2 Tbs grapeseed oil, plus more as necessary
1 large onion, cut lengthwise into 6 wedges
one-inch piece ginger, skin-on, cut into thin slices
1 head garlic, broken into cloves, skin-on
4 -7 whole arbol chiles, to taste
2 Tbs ground cumin
2 tsp garam masala (or a combination of both) or 2 teaspoons Madras curry powder (or a combination of both)
1 Tbs cornstarch
2 tsp granulated sugar
2 cups water
steamed rice, for serving
chopped cilantro, for serving
1. Preheat Instant Pot to saute setting.
2. Generously season lamb cubes with salt. Add grapeseed oil to pot and swirl to coat. Add lamb, in batches so as not to overcrowd pot, and sear until golden, turning once, about 5 minutes per side. Remove lamb to a large plate as they finish.
3. Drain all but 1 tablespoon oil (or add an additional tablespoon if pan is dry). Add onion, ginger, garlic cloves, and chile de arbol, season with salt, and saute until golden in spots, about 5 minutes. Add lamb back to pan. Create a well in the center, add one additional tablespoon grapeseed oil, and add spices. Stir to coat with oil and toast until fragrant, 30 seconds. Gently fold to incorporate lamb and onions. Sprinkle with cornstarch and sugar, stir to combine, and add water, scraping bottom of pan to deglaze. (You can also do this in a skillet on the stovetop over high heat; cooking time will be reduced. Transfer mixture to Instant Pot and proceed as per recipe.).
4. Cover and cook on high pressure for 25 minutes. Release the pressure naturally.
5. With a slotted spoon, remove lamb and aromatics to a bowl. Cover to keep warm. Skim fat from cooking liquid, using a fat separator, if desired. Season cooking liquid and lamb with salt. Return lamb and aromatics to cooking liquid, stir to combine, and serve over rice, garnished with cilantro.
Servings: 4
Source
Source: Food
Have a great day
INSTANT POT CUMIN LAMB STEW WITH CURRY AND CHILIS
2 1/2 lbs lamb shoulder, cut in 1 1/2-inch cubes
kosher salt
2 Tbs grapeseed oil, plus more as necessary
1 large onion, cut lengthwise into 6 wedges
one-inch piece ginger, skin-on, cut into thin slices
1 head garlic, broken into cloves, skin-on
4 -7 whole arbol chiles, to taste
2 Tbs ground cumin
2 tsp garam masala (or a combination of both) or 2 teaspoons Madras curry powder (or a combination of both)
1 Tbs cornstarch
2 tsp granulated sugar
2 cups water
steamed rice, for serving
chopped cilantro, for serving
1. Preheat Instant Pot to saute setting.
2. Generously season lamb cubes with salt. Add grapeseed oil to pot and swirl to coat. Add lamb, in batches so as not to overcrowd pot, and sear until golden, turning once, about 5 minutes per side. Remove lamb to a large plate as they finish.
3. Drain all but 1 tablespoon oil (or add an additional tablespoon if pan is dry). Add onion, ginger, garlic cloves, and chile de arbol, season with salt, and saute until golden in spots, about 5 minutes. Add lamb back to pan. Create a well in the center, add one additional tablespoon grapeseed oil, and add spices. Stir to coat with oil and toast until fragrant, 30 seconds. Gently fold to incorporate lamb and onions. Sprinkle with cornstarch and sugar, stir to combine, and add water, scraping bottom of pan to deglaze. (You can also do this in a skillet on the stovetop over high heat; cooking time will be reduced. Transfer mixture to Instant Pot and proceed as per recipe.).
4. Cover and cook on high pressure for 25 minutes. Release the pressure naturally.
5. With a slotted spoon, remove lamb and aromatics to a bowl. Cover to keep warm. Skim fat from cooking liquid, using a fat separator, if desired. Season cooking liquid and lamb with salt. Return lamb and aromatics to cooking liquid, stir to combine, and serve over rice, garnished with cilantro.
Servings: 4
Source
Source: Food
Have a great day
I don't think I have ever eaten lamb. I've also never heard of not peeling the garlic clove. I agree with you. They're not edible.
ReplyDeleteI love lamb Liz, but I have been eating it all my life. Many people in this part of the world don't seem to like it.
DeleteHi Jo - would love this recipe ... I think the garlic is probably so it doesn't burn ... and also you can take it out if you prefer less garlic ... cumin is my favourite spice - enjoy it - cheers Hilary
ReplyDeleteWill do Hilary. I don't have garlic with the peel on anyway so I have no real choice.
DeleteEver made chicken with 40 cloves of garlic? You leave the skins on and then just don't eat them, as they fall off the cloves whilst cooking. I may just have to try this recipe.
ReplyDeleteNo, I have made chorio which uses lots of garlic. If they fall of whilst cooking, they are still in the dish. Is lamb easy for you to buy Denise?
DeleteLamb at Costco and most grocery stores around here. We have a large middle-eastern population.
ReplyDeleteCostco, of course. But Middle Eastern would certainly ensure lamb Denise. Also lamb's kidneys which we love. This recipe turned out great tonight although I cut back on the spices a little too much I think. Next time.....
Delete