INGREDIENTS
- 2 tbsp sunflower oil
- 750g lamb loin chops, fat removed
- 4 small brown onions, halved
- 2 cloves garlic, minced
- 450g pumpkin, 2cm cubed
- 350g beef stock
- 3 sprigs marjoram
DIRECTIONS
- Select the ‘SAUTE’ setting on the digital control panel and select the ‘START/CANCEL’ button and heat the oil and sear the lamb for 4 minutes on each side. Remove from the cooking bowl and add remaining lamb, onions and garlic and sauté until golden brown.
- Add the pumpkin, stock and marjoram and stir well to combine. Securely place and seal the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position.Press the 'START/CANCEL' button. Select the ‘SOUP/CURRY’ button or 33 minutes on HIGH, and then the ‘START/CANCEL’ button and allow to cook until the pressure cooker has switched off. (For Kambrook's manual dial pressure cooker, use setting 4).
- Release the pressure from the pressure cooker by turning the pressure release valve to the venting position.
NOTE: The weight of the lamb is after trimming the fat.