Creamy Kashmir Lamb

(Total Time: 50 MIN| Serves: 4)

Ingredients:
2 lbs lamb shoulder, boneless and chopped into bite-sized pieces
1 cup plain yogurt, full-fat
2 tbsp olive oil
1 tbsp lime juice, freshly squeezed
1 tbsp fresh parsley, finely chopped

Spices:
1 tsp Kashmir red chili powder
1 tbsp fresh ginger, grated
ΒΌ tsp saffron
1 tsp salt

Directions:

  1. In a large bowl, combine yogurt, chili powder, ginger, saffron, and salt. Mix until well incorporated and set aside.
  2. Rinse the meat under running water and pat dry with a kitchen paper. Discard any bones and cut into bite-sized pieces.
  3. Place the meat in the bowl with yogurt mixture and give it a good stir to coat all and blend together. Cover the bowl with aluminum foil and refrigerate for at least 30 minutes.
  4. Plug in your instant pot and grease the stainless steel with olive oil. Press the ”Saute” button and add meat with marinade. Pour in 1 cup of water and securely lock the lid.
  5. Adjust the steam release handle and press the ”Manual” button. Set the timer for 30 minutes and cook on ”High” pressure.
  6. When done, perform a quick release of the pressure and open the pot.
  7. Press the ”Saute” button and cook for 10 more minutes, or until the sauce thickens.
  8. Transfer to a serving dish and sprinkle with parlsey and lime juice before serving.

Per Serving(Calories 533 | Total Fats 24.5g | Net Carbs: 6g | Protein: 67.4g |Fiber: 0.3g)