Lamb with Cardamom

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• 2 lbs lamb shoulder, 1-½-inch cubes
• 1 c yogurt, plain
• 1 T cardamom, ground
• 1 t cinnamon, ground
• ½ t turmeric, ground
• ½ t coriander, ground
• ½ t cumin, ground
• ½ t paprika
• 1 c onions, rough chop
• 1 clove garlic, crushed
• 1 (28-oz) can crushed tomatoes
• 1-inch piece fresh ginger, peeled, grated
• 2 T extra-virgin olive oil
• 1 c water
• Parsley, rough chop (garnish)

Directions

1. Add lamb and yogurt to a large plastic resealable bag. Add cardamom, cinnamon, turmeric, coriander, cumin, and paprika. Refrigerate overnight.
2. Add onions, garlic, tomato, and ginger to a blender and blend until smooth.
3. Set pressure to sear, add oil, and press start/stop when oil is hot add lamb and sauté 5 minutes. Add tomato puree and water.
4. Close and lock lid and set pressure cooker to "meat/stew", adjust time to 25 minutes, and press "start/stop".
5. When done, quick release and make sure all pressure is released before opening lid.
6. Carefully open lid, stir, set cooker to "sear", and bring to a boil. Boil until sauce reaches desired consistency. Ladle into serving dishes and top with parsley.