Ingredients
The following ingredients have 4 Servings
- 2 tablespoons ghee or butter
- 1 onion (diced)
- 4 garlic cloves (minced)
- 1- inch fresh ginger (minced)
- 1-2 Serrano peppers (minced (according to heat preference))
- 4 tomatoes (chopped)
- 1 tablespoon coriander powder
- 1 teaspoon paprika
- 1 teaspoon homemade meat masala
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin powder
- ¼ teaspoon cayenne (adjust to taste)
- ¼ teaspoon turmeric powder
- 1 pound ground lamb
- 1 cup frozen peas (rinsed)
- 3 carrots (chopped)
- 2 potatoes (chopped)
- 1 13.5 ounce can tomato sauce
- Cilantro (garnish)
Instruction
- Press the sauté button on the Instant Pot, add the ghee and onions. Cook until the onions begin to brown.
- Add the ginger, garlic and serrano pepper. Stir-fry for a minute, then add the tomatoes and cook for 5 minutes, or until they begin to break down.
- Add the spices, stir-fry for a minute, then add the ground lamb. Cook until the meat is fully browned.
- Add the peas, carrots, potatoes and tomato sauce to the pot and mix well.
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Allow the pressure to release naturally if possible, otherwise quick release is also fine for this recipe.
