INSTANT POT KAROO LAMB WITH ROSEMARY AND PRESERVED LEMON
Lockdown #179🇿🇦 Karoo lamb with rosemary and preserved lemon on pearled whole wheat, potatoes, cabbage, stewed peaches and green beans. Boerekos💕kan nie onthou wanneer laas het ek stampkoring so gemaak nie!
- 6 slices of Karoo lamb shoulder
- 2 onions sliced
- 3 rosemary sprigs
- 2 preserved lemon wedges (do not rinse the brine off)
- 4 potatoes peeled and halved
- 2 wedges of white cabbage
- oil
Put the Instant Pot on Sauté (high), add 2 tablespoons of oil to the inner pot and brown the lamb slices in batches until browned on both sides. Remove and keep on a plate then brown the onions. Once done put half a cut of water in, add the rosemary and lemon wedges to the onions, put the lamb on top, close the lid and set on Meat/Stew setting (low) for 20 minutes. Once it’s done use the quick venting method to release the pressure.
Add the cabbage on top of the lamb as well as the potatoes. Close the lid and set on Pressure Cook for 15 minutes.
Once it’s done use the quick venting method to release the pressure.
Check the seasoning and serve with pearled whole wheat, brown rice or quinoa and vegetables of your choice.
Recipe and photo: Elsabie Templeton
