Instant Pot Ground Lamb Kheema

December 2, 2018

Author Notes: Excerpted from INSTANT POT FAST & EASY © 2019 by Urvashi Pitre. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Urvashi Pitre

Food52 Review: Featured in: 9 Instant Pot Indian Recipes for Rich, Comforting Flavor Fast.The Editors

Serves: 4
Prep time: 15 min
Cook time: 30 min

Ingredients

  • 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
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 cup water
  • 1 cup frozen peas, thawed
In This Recipe

Directions

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

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Reviews (2) Questions (0)

2 Reviews

jmckillop December 4, 2018
The photo looks as if there is rice in this dish, but no mention of that in the recipe. Is something missing?
 
IRONWOOD C. December 6, 2018
I agree with you--and there is no mention of the obvious sliced red onion garnish.