(Total Time: 40 MIN| Serves: 6)
2 lbs lamb ribs, meat on
1 carrot, sliced
2 small onions, sliced
1 large tomato, whole
3 tbsp olive oil
1 tsp sea salt
1 tsp black pepper, freshly ground
1 tbsp smoked paprika
Rinse the lamb under cold running water and drain in a large colander. Chop in smaller pieces and place in the pot.
Pour in enough water to cover and season with salt. Seal the lid and set the steam release handle. Press the ‘’Manual’’ button and cook for 20 minutes on high pressure.
When you hear the cooker’s end signal, perform a quick release and open the lid. Add sliced carrot, onions, tomato, pepper, and smoked paprika.
Stir well and seal the lid again. Set the steam release handle to the sealing position and press the ‘’Manual’’ button again. Continue to cook for 10 more minutes.
When done, release the pressure naturally and open the lid. Strain the liquid and stir in the olive oil.
Chill for a while and transfer to glass jars. Refrigerate until use.
Per Serving (Calories 77 | Total Fats: 7.5g | Net Carbs: 0.7g | Protein: 2.1g |Fiber: 0.6g)