Recipe For Candied Yams

Navajo Lamb Chili with Black Beans and Yams Pressure Cooker

Navajo Lamb Chili With Black Beans And Yams Pressure Cooker

Ingredients

SERVES 6 – Cooker: 5- to 8-quart – Time: 12 minutes at HIGH pressure

CHILI

• 2 pounds boneless leg of lamb, trimmed of fat and cut into ½-inch cubes
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 cups cubed (¾-inch) peeled yams (about 2 yams)
• 1 medium white onion, chopped
• 2 tablespoons ancho chile powder
• 1 tablespoon chopped garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano, preferably Mexican
• 1 (14.5-ounce) can diced tomatoes in juice, undrained
• 1 (14-ounce) can reduced-sodium chicken broth
• 1 (15-ounce) can black beans, rinsed and drained, or 1¾ cups freshly cooked black beans

TOPPINGS

• crumbled feta cheese.
• sliced green onions.

Method

1. In medium bowl, combine the lamb, salt, and pepper; toss to evenly coat
2. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
3. Add the lamb, yams, onion, ancho chile powder, garlic, cumin, and oregano
4. Cook, stirring frequently, for 5 minutes
5. Do not brown the meat
6. You can do this in batches
7. Stir in the tomatoes and their juices and broth
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 12 minutes
12. Remove the pot from the heat
13. Open the cooker with the Natural Release method; let stand for 15 minutes
14. Be careful of the steam as you remove the lid
15. Stir in the beans and simmer, uncovered, over medium heat until heated through
16. Taste for salt and pepper
17. Serve the chili hot, topped with feta and green onions