Ingredients
Method
1.Heat half the oil in 6-litre (24-cup) pressure cooker; cook lamb, in batches, until browned. Remove from cooker.
2.Heat remaining oil in cooker; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Return lamb to cooker with undrained tomatoes, wine and rosemary; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 30 minutes.
3.Release pressure using the quick release method; remove lid. Season to taste.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe suitable to freeze.
Note
