Rating: 3.87 stars
31 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0
  • 31 Ratings

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Credit: Jonathan Lovekin

Recipe Summary test

prep:
30 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 6-quart pressure cooker over medium-high heat. Add onions, ginger, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Add cinnamon stick, cumin, coriander, turmeric, and cardamom. Cook, stirring, until spices are fragrant, about 30 seconds. Add tomato paste and cook, stirring, 15 seconds more.

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  • Add lamb, potatoes, and broth. Season with salt. Secure pressure-cooker lid and bring to high pressure over high heat. Reduce heat to medium to maintain high pressure. Cook 24 minutes; remove from heat. Vent pressure, then remove lid. Stir in spinach. Season with salt and serve with accompaniments.

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Reviews

31 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0