- Carving Knife
- Chef’s Knife
- 3-quart Mixing Bowl
- 10-liter Pressure Cooker
- 1 pounds boneless lamb shoulder, cubed
- ½ cup onion, thinly sliced
- 4 ounces asparagus spears, 2-inch cuts
- 2 cups yellow potatoes cut, quartered and thinly sliced
- 1 teaspoons Smoked paprika
- 1 teaspoons ground ginger
- 1 teaspoons ground garlic
- ½ teaspoon ground cinnamon
- ½ teaspoons ground cumin
- ½ teaspoons ground coriander seeds
- ½ teaspoons salt
- ½ teaspoons ground black pepper
- 2 tablespoons lemon juice (freshly squeezed)
- ¾ cups chicken stock
Using the Carving Knife, cut the lamb into 1-inch cubes. With the Chef’s Knife, slice onion, asparagus and potatoes as specified on the ingredients’ list.
In the 3-quart Mixing Bowl, combine lamb with onions, seasonings and lemon juice. Rub the meat well with the spices.
In the 10-liter Pressure Cooker, add the chicken stock and place meat into the basket. Lock the cover and turn the Regulator to number 2. At medium-high heat, cook the lamb for 7 minutes or until the valve whistles. Turn to medium heat and cook for 30 more minutes. Then, turn to low and cook for an additional 30 minutes. Remove Pressure Cooker from heat and let cool off until it is safe to open. Remove the basket full of cooked lamb and set aside. Keep broth of meat in the cooker.
Place the cut potatoes in the Pressure Cooker; lock cover and keep the Regulator at position number 2. Cook at medium-high heat for 7 minutes, remove from heat and let cool. Once the cooker is completely cooled, remove cover and add cooked lamb and asparagus. Place pot back on heat and cook at medium-high heat for an additional five minutes.