Indian food is something that I really enjoy and believe it or not, it’s not hard to make right in your own kitchen. Indian spices of cumin, coriander, turmeric and garam masala are available in almost every grocery store nowadays, which makes it super convenient to put together an Indian meal in no time.
The Instant Pot makes cooking even simpler by cutting cooking times down and it doesn’t heat up the kitchen, which make it especially great in the summertime. Stewing or steaming certain cuts of meat, especially cubed lamb or beef makes perfect sense in a high pressure vessel because it breaks down the meat while adding moisture, leaving a fork-tender texture.
I love the fact that this recipe is all done in one pot, including the vegetables. I recommend to prepare a little steamed rice to serve alongside, so you don’t miss any of the sauce that is so aromatically terrific.
Ingredients
1 pound boneless lamb shoulder, cut into chunks
1 white onion, diced
3 teaspoons fresh ginger, grated to a pulp
2 cloves garlic, minced
2 teaspoon ground coriander
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon Garam Masala
1 teaspoon turmeric
1 1/2 teaspoons salt
1 cinnamon stick
14 ounces diced fire-roasted tomatoes
1 pound baby spinach
vegetable oil
(Serves 4)
To Prepare:
- Press Saute’ on Instant Pot and add 2 teaspoons oil. After 1 minute, add chunks of meat and brown on all sides, about 4 minutes.
- Add onion and ginger and stir. Cook for 2 minutes. Add garlic, coriander, paprika, cumin, garam masala, turmeric, salt and cinnamon stick, stir. Add tomatoes and stir. Hit Cancel and place lid on top of Instant Pot. Press Stew or Manual and set for 40 minutes on high pressure.
- When cooking is done, let pot manually release steam. Remove lid and add spinach, stir. Place lid on top and leave on Warming until ready to serve. Enjoy!
No Comments