Lamb Vindaloo - Pressure Cooker

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 1 tablespoon butter
• 1 onion, large
• 1 lb boneless lamb, cut into 1-inch cubes
• 2 teaspoons whole cumin seeds
• 1/4 cup chicken stock
• 14 ounces light coconut milk
• 2 tablespoons coarse grain mustard
• 1/2 teaspoon salt
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne
• 20 ounces spinach, frozen chopped
• 2 lbs yukon gold potatoes, cut into 2-inch chunks

Recipe

• 1 over medium heat, heat 1 tablespoon oil in pressure cooker.
• 2 cook onion, stirring often, for 2 minutes. add lamb and cumin seeds and cook until lamb is lightly browned - 2 to 3 minutes.
• 3 add water and stir well, making sure to scrape up all fond.
• 4 add coconut milk and blend in mustard, salt, turmeric, and cayenne.
• 5 add frozen blocks of spinach and set potatoes on top.
• 6 lock pressure cooker lid in place and bring to high pressure. lower heat and cook for 15 minutes. slow-release pressure.
• 7 cut potatoes into smaller pieces and adjust sauce for taste - adding salt, cayenne or mustard as needed.