Lamb in Ginger-Coconut Sauce (Pressure Cooker)

Lamb meat in coconut milk sauce with ginger, garlic, red bell peppers, chiles and lime. This recipe is the result of a little experiment that turned out very, very well. Cooked in the pressure cooker for less than 30 minutes, the result is tender lamb in a flavorful sauce.

Ingredients

• 1½ lb / 700 g leg of lamb, cut into 1 in / 2.5 cm cubes
• 2 tbsp vegetable oil
• 1 small onion, chopped
• 2 oz / 60 g fresh ginger, peeled and chopped
• 1 red bell pepper, diced
• 5 cloves garlic, finely chopped
• zest and juice of ½ lime
• 1 can (13.5 fl oz / 400 ml) coconut milk
• about 10 dried Piquin chiles (or to taste)
• ½ tsp salt (or to taste)
• 1 tsp cornstarch
• 1 scallion, chopped (as garnish)

Preparation

1. Set a 5 qt / 5 l pressure cooker over high heat. Add vegetable oil and lamb meat cubes.
2. Brown lamb well on all sides (about 5 minutes), then remove from pot and set aside.
3. Reduce heat. Add onion and cook until soft and translucent, without browning.
4. Add ginger, garlic, bell pepper, lime zest and chiles. Cook until vegetables start to soften. Add salt.
5. Add coconut milk and lime juice and bring to a simmer. Return the meat to the pressure cooker and put on the lid.
6. Cook at high pressure for about 25 minutes.
7. Release pressure. Mix the cornstarch with a few tbsp of water, stir it in and cook over low heat until the sauce thickens.
8. Adjust seasoning with salt. Garnish with chopped scallion and serve.

In the photo, the lamb is served with mixed grains, but the dish would also go well with rice or pasta.

Yields about 4 servings

Preparation time about 45-60 minutes