Butter Lamb Shoulder
(Total Time: 50 MIN| Serves: 5)
2 lbs lamb shoulder, chopped
3 tbsp butter
2 cups beef broth
½ eggplant, cubed
4 garlic cloves, crushed
1 tomato, chopped
1 ½ tsp salt
1 tsp black pepper, ground
2 tsp cumin powder
2 tsp coriander powder
1 tsp onion powder
1 tbsp ginger, freshly grated
1 cinnamon stick
In a small bowl, combine salt, black pepper, cumin powder, coriander powder, and grated ginger. Set aside.
Rinse well the meat and rub with spices. Set aside.
Plug in the instant pot and press the ‘’Sauté’’ button. Grease the inner pot with butter and heat up. Add meat, in several batches, and cook for 4-5 minutes, turning once. Remove from the pot and set aside.
Now add eggplant and garlic. Season with some salt and cook for 5 minutes, stirring constantly. Add tomatoes and give it a good stir. Continue to cook for another minute.
Now add the meat and pour in the broth. Seal the lid.
Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Cook for 25 minutes on high pressure.
When done, release the pressure naturally and open the lid. Serve immediately.
Optionally, use the ‘’Slow Cooker’’ mode and cook for 8 hours on low.
Per Serving(Calories 431 | Total Fats: 20.9g | Net Carbs: 2.5g | Protein: 53.7g |Fiber: 1.8g)