Ground Lamb Kheema Slow Cooker Recipe

Ground Lamb Kheema Slow Cooker Recipe

Ingredients

Serves 4

Active Time 15 minutes

Saute; Pressure/Manual (High) Natural/Quick Release

• 1 tablespoon Ghee or vegetable oil
• 3 or 4 Indian cinnamon sticks (cassia bark) or ½ regular cinnamon stick, broken into small pieces
• 4 cardamom pods
• 1 cup chopped yellow onions
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 pound ground lamb
• 1 teaspoon Garam Masala
• 1 teaspoon salt
• ½ teaspoon ground turmeric
• ½ teaspoon cayenne pepper
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ cup water
• 1 cup frozen peas, thawed

Method

1. Select SAUTE on the Instant Pot
2. When the pot is hot, add the ghee
3. When the ghee has melted, add the cinnamon sticks and cardamom pods and let them sizzle for about 10 seconds
4. Add the onions, garlic, and ginger
5. Cook, stirring, for 1 to 2 minutes
6. Add the lamb and cook, stirring just enough to break up the clumps, for 2 to 3 minutes
7. Add the garam masala, salt, turmeric, cayenne, coriander, cumin, and water
8. Select CANCEL
9. Secure the lid on the pot
10. Close the pressure-release valve
11. Select MANUAL and set the pot at HIGH pressure for 10 minutes
12. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
13. Stir in the peas
14. Cover and allow to stand until the peas are heated through, about 5 minutes

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