Pressure-cooked spicy lamb in spinach and tomato sauce
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check w
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 tablespoon vegetable oil
- 1 kilogram boned lamb leg, chopped coarsely
- 1 medium_piece (150g) brown onion, chopped finely
- 3 cloves garlic, crushed
- 2 fresh small red thai (serrano) chillies, chopped finely
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground fenugreek
- 1/2 teaspoon ground turmeric
- 400 grams canned crushed tomatoes
- 1/2 cup (125ml) beef stock
- 100 grams baby spinach leaves, shredded finely
- 2 tablespoons fresh coriander (cilantro), finely chopped
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