Ginger Lamb Shoulder
(Total Time: 35 MIN| Serves: 4)
1 lbs lamb shoulder, cut into bite-sized pieces
1 medium-sized onion, roughly chopped
4 garlic cloves, minced
1 tbsp tomato paste
1 cup bone broth
1 tbsp fresh parsley, finely chopped
1 tbsp coconut oil, melted
½ tsp salt
1 tsp cumin powder
1 cinnamon stick
1 tbsp fresh ginger, ground
2 tsp coriander, ground
¼ tsp black pepper, freshly ground
In a small bowl, combine salt, pepper, cumin, and coriander. Mix until combined and set aside.
Rinse the meat under running water and pat dry with a kitchen paper. Transfer to a cutting board and cut into bite-sized pieces using sharp knife. Sprinkle with spice mixture and gently rub with your hands. Set aside.
Plug in your instant pot and heat up the oil in the stainless steel insert over the ”Saute” button. Add onions and garlic. Stir-fry for 3-4 minutes, or until onions translucent.
Add meat and stir well. Cook for 5 minutes, stirring with a wooden spoon.
Now, add freshly grated ginger, tomato paste, and cilantro. Pour in the broth and give it a good stir. throw in the cinnamon stick and securely lock the lid.
Adjust the steam release handle and press the ”Manual” button. Set the timer for 25 minutes and cook on ”High” pressure.
When you hear the cooker’s end signal, perform a quick release by moving the valve to the ”Venting” position.
Open the pot and transfer to serving bowls. Sprinkle with some fresh parsley and enjoy!
Per Serving(Calories 289 | Total Fats 12g | Net Carbs: 5.7g | Protein: 37.8g |Fiber: 1.4g)