Recipe Provided By"Platings and Pairings"
6 hrs 10 min
- 3 pounds bone-in or 2 pounds boneless, American Lamb stew meat, shanks and/or shoulder steaks
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 2 medium onions, minced
- 2 tablespoons curry powder
- 1 lemon, juiced
- 1 cup crushed tomatoes
- 1 cup bone broth or chicken stock
- 1 tablespoon ground coriander
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- 1/2 cup Greek yogurt
- Salt and pepper, to taste
- Basmati rice
- Tomatoes and cucumbers
In a large, heavy skillet over medium high heat, heat oil. Once hot, add lamb; brown on all sides, working in batches if necessary to avoid crowding the pan. Place in slow cooker or instant pot.
Add garlic, onions and curry powder to the skillet; cook until onions have softened, 3 to 4 minutes. Place in slow cooker or instant pot.
Add lemon juice, tomatoes, stock, coriander, cumin and 1 teaspoon salt to slow cooker or instant pot. For slow cooker, cook on LOW for 6 hours or HIGH for 4 hours. For instant pot, cook on manual HIGH pressure for 60 minutes. Stir in yogurt; season to taste with salt and pepper.
Serve with basmati rice, yogurt and cilantro, if desired.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest