Ingredients
- 2 tablespoons ghee or butter
- 1 onion diced
- 4 garlic cloves minced
- 1- inch fresh ginger minced
- 1-2 Serrano peppers minced (according to heat preference)
- 4 tomatoes chopped
Spices
- 1 tablespoon coriander powder
- 1 teaspoon paprika
- 1 teaspoon homemade meat masala
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin powder
- ¼ teaspoon cayenne adjust to taste
- ¼ teaspoon turmeric powder
- 1 pound ground lamb
- 1 cup frozen peas rinsed
- 3 carrots chopped
- 2 potatoes chopped
- 1 13.5 ounce can tomato sauce
- Cilantro garnish
Instructions
- Press the sauté button on the Instant Pot, add the ghee and onions. Cook until the onions begin to brown.
- Add the ginger, garlic and serrano pepper. Stir-fry for a minute, then add the tomatoes and cook for 5 minutes, or until they begin to break down.
- Add the spices, stir-fry for a minute, then add the ground lamb. Cook until the meat is fully browned.
- Add the peas, carrots, potatoes and tomato sauce to the pot and mix well.
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Allow the pressure to release naturally if possible, otherwise quick release is also fine for this recipe.
Nutrition
Serving: 1servingCalories: 453kcalCarbohydrates: 31gProtein: 20gFat: 28gSaturated Fat: 13gCholesterol: 82mgSodium: 560mgPotassium: 1071mgFiber: 7gSugar: 8gVitamin A: 7416IUVitamin C: 47mgCalcium: 78mgIron: 4mg
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