I use the pressure cooker to reduce the cooking time compared to a slow cooker and to concentrate the overall flavor. Less liquid is required to cook the meat in the pressure cooker. Also, by cooking the whole leg and then shredding it you get a good consistency of lamb, spinach and sauce.
Saag Gosht (Lamb with Spinach Sauce) in the Pressure Cooker
2015-02-14 17:46:58
I use the pressure cooker to reduce the cooking time compared to a slow cooker and to concentrate the overall flavor. Less liquid is required to cook the meat in the pressure cooker. Also, by cooking the whole leg and then shredding it you get a good consistency of lamb, spinach and sauce.
Ingredients
- 2 tablespoons ghee
- Whole 3-3.5lb lamb leg
- 2 medium onions, thinly sliced
- 4 cloves of garlic, minced
- 2-3 tablespoons yellow curry powder
- 1 pint grape tomatoes whole
- ¼ cup full fat coconut milk
- 30 ounces frozen spinach, defrosted and squeezed dry
- 1½ tablespoons garam masala
- freshly ground black pepper
Instructions
- Heat the Ghee in the pressure cooker and brown the leg of lamb on all sides.
- Remove the lamb to a trey and sweat the onions and garlic.
- Add the curry powder and tomatoes, cook for about one minute until the curry is fragrant
- Put the leg of lamb back into the pot
- Add coconut milk and enough red wine to come up to about 1/3 of the side of the lamb
- Pressure cook for 1 hour, return to room pressure using natural release method
- Remove lamb to cool. Boil down the remaining liquid to sauce consistancy
- Shred lamb and return to the pot.
- Add spinach and garam masala and heat through
- Salt and pepper to taste
Steve Lammers PhD https://stevelammers.com/
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