Slowly Cooked Lamb Shoulder Kebab

(Total Time: 8 HOURS 20 MIN| Serves: 5)

Ingredients:
2 lbs lamb shoulder, chopped into smaller pieces
1 cup tomatoes, chopped
2 celery stalks, chopped
1 onion, whole
1 garlic head, whole
3 tbsp olive oil
3 tbsp butter
1 cup Greek yogurt
¼ cup fresh parsley, finely chopped

Spices:
1 tsp salt
1 tsp black pepper
½ tsp red chili flakes

Directions:

  1. Grease the bottom of the pot with olive oil. Add the meat along with tomatoes, celery stalks, onion, and garlic. Sprinkle with salt, pepper, and chili flakes.
  2. Pour in enough water to cover and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Slow Cook’’ button.
  3. Set the timer for 8 hours on low pressure.
  4. When done, release the pressure naturally and open the lid. Remove the meat from the pot and place on a large cutting board. Using a sharp cutting knife, chop into bite-sized pieces and set aside.
  5. Remove the liquid and vegetables from the pot and press the ‘’Sauté’’ button. Grease the inner pot with butter and add the meat. Cook for 5-6 minutes, stirring occasionally.
  6. Remove from the pot and chill for a while. Top with Greek yogurt and sprinkle with freshly chopped parsley.
  7. Serve immediately.
    Per Serving (Calories 527 | Total Fats: 29.6g | Net Carbs: 6.2g | Protein: 56.1g |Fiber: 1.2g)