Name: Pressure-cooker lamb in spicy tomato sauce
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 kilogram boned lamb leg, chopped coarsely; 1 medium brown onion (150g), chopped finely; 3 clove garlic, crushed; 2 fresh small red thai (serrano) chillies, chopped finely; 2 teaspoon ground coriander; 2 teaspoon garam masala; 1 teaspoon ground cumin; 1 teaspoon ground fenugreek; 1/2 teaspoon ground tumeric; 410 gram canned crushed tomatoes; 1/2 cup (125ml) beef stock; 100 gram baby spinach leaves, shredded finely; 2 tablespoon finely chopped fresh coriander

Pressure-cooker lamb in spicy tomato sauce

Tender, juicy lamb cooked in no time at all.

Serves 4

Prep

Cook

35M

Total

40M

Hearty, wholesome and full of mouthwatering flavour – this succulent pressure-cooked lamb in spicy tomato sauce ticks all the boxes! Enjoy for dinner tonight!

Looking for more pressure cooker meals?

Ingredients

1 tablespoon vegetable oil

1 kilogram boned lamb leg, chopped coarsely

1 medium brown onion (150g), chopped finely

3 clove garlic, crushed

2 fresh small red thai (serrano) chillies, chopped finely

2 teaspoon ground coriander

2 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoon ground fenugreek

1/2 teaspoon ground tumeric

410 gram canned crushed tomatoes

1/2 cup (125ml) beef stock

100 gram baby spinach leaves, shredded finely

2 tablespoon finely chopped fresh coriander

Method

1.Heat half the oil in a 6-litre (24-cup) pressure cooker; cook lamb, in batches, until browned all over. Remove from cooker.

2.Heat remaining oil in cooker; cook onion, garlic and chilli, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Return lamb to cooker with tomatoes and stock; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 25 minutes.

3.Release pressure using the quick release method (see below); remove lid. Stir in spinach and coriander; season to taste.

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 the manufacturer’s instructions before using. Each time the lid is removed from the cooker, the pressure must be released quickly first. Use tongs (steam can burn your fingers) to turn the pressure valve on top of the cooker to open the valve and release the steam. We use this method when adding ingredients and when checking the food toward the end of cooking time. Pack into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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