AuthorNureen SCategoryIndian, Instant Pot
Combine lamb, ginger and garlic paste, water in an Instant Pot. Pressure on high for 10 minutes. Do a QPR.
The meat will be cooked more later, so don't worry about it being undercooked.
While your meat is cooking, heat the oil and put your onions and salt in.
Salt helps the onions fry faster.
Once your onions are soft and darker, add the cayenne and turmeric, mix well. Then add the meat, mix well.
After about 5 minutes, add the lemon juice, jalapenos, and cilantro.
Hard part- consistently saute until the color gets dark and the onions become even softer. You want this to be dry so you'll do it on high heat.
Enjoy hot with khatti daal and white rice.
Ingredients
Directions
Combine lamb, ginger and garlic paste, water in an Instant Pot. Pressure on high for 10 minutes. Do a QPR.
The meat will be cooked more later, so don't worry about it being undercooked.
While your meat is cooking, heat the oil and put your onions and salt in.
Salt helps the onions fry faster.
Once your onions are soft and darker, add the cayenne and turmeric, mix well. Then add the meat, mix well.
After about 5 minutes, add the lemon juice, jalapenos, and cilantro.
Hard part- consistently saute until the color gets dark and the onions become even softer. You want this to be dry so you'll do it on high heat.
Enjoy hot with khatti daal and white rice.