Main Dishes-Lamb - Viralonlline
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Main Dishes-Lamb

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Lamb Korma

Ingredients:

1 1/2 pounds lamb shoulder, cubed
2 tablespoons olive oil
1/4 cup korma curry paste
1/2 cup coconut oil
1 cup chicken stock
4 kaffir lime leaves
Salt and pepper to taste

Directions:

1 Turn your pressure cooker on and select the Browning option. Add the oil and lamb
2 Add the rest for the ingredients and season with salt and pepper to taste.
3 Cook on high pressure for 12 minutes
4 Allow the pot to cool down for a few minutes then release the pressure and serve the dish warm and fresh with your favorite side dish .

Nutritional information per serving:

Calories:409
fat: 31.2 g
protein: 31.9 g
Carbohydrates: 0.1 g

Lamb Biriyani

Ingredients:

1 1/2 pounds lamb shoulder, diced
2 tablespoons olive oil
2 shallots, chopped
4 garlic cloves, minced
2 tablespoons red curry paste
1 cup diced tomatoes
1 cup long grain rice
2 cups baby spinach
1/4 cup almond flakes
2 cups chicken stock
1/2 cup coconut oil
1 red chili, chopped
Salt and pepper to taste

Directions:

1 turn your pressure cooker on and select the Browning option. Add the lamb and cook for a few minutes on all sides.
2 Stir in the shallots and garlic and cook for 1 more minute.
3 Stir in the rest of the ingredients and season with salt minutes.
4 Cook on high pressure for 15 minutes.
5 Allow the pot to cool down for a few minutes then release the pressure and serve the dish warm and fresh.

Nutritional information per serving:

Calories:416
fat: 24.9 g
protein: 26.2 g
carbohydrates: 21.1 g

Pesto Rack of Lamb

Ingredients:

2 pounds rack of lamb
1 handful fresh basil leaves
2 tablespoons lemon juice
1/4 cup olive oil
6 garlic cloves
2 tablespoons chopped parsley
1 oz.grated Parmesan
Salt and pepper to taste
1 cup dry white wine

Directions:

1 combine the basil, lemon juice, olive oil, garlic, parsley and Parmesan in blender or food processor and pulse until smooth.
2 Season the meat with salt and pepper then spread the mixture over the lamb and rub it well into the meat
3 Place the rack of lamb in your pressure cooker and pour in the wine.
4 Seal the pot and cook on high pressure for 20 minutes.
5 Allow the pot to cool down for a few minutes then release the pressure and serve the lamb warm with your favorite side dish.

Nutritional information per serving:

Calories:380
fat: 22.9 g
protein: 32.6 g
carbohydrates: 2.4 g

Ginger Glazed Rack of Lamb

Ingredients:

2 pounds rack of lamb
1 tablespoon grated ginger
2 tablespoons chopped parsley
1 teaspoon cumin powder
1 teaspoon chili powder
2 tablespoons soy sauce
1 tablespoon sesame oil
2 garlic cloves, minced
1 cup chicken stock

Directions:

1 Mix the ginger, parsley, cumin powder, chili powder, soy sauce and sesame oil in a bowl.
2 Spread the mixture over the lamb and rub it well into the meat.
3 Place the lamb in your pressure cooker and add the stock.
4 Cook on high pressure for 20 minutes then release the pressure and serve the lamb warm with your favorite side dish.

Nutritional information per serving:

Calories:286
fat: 16 g
protein: 31.5 g
carbohydrates: 2 g

Red Wine Braised Lamb Shanks

Ingredients:

6 lamb shanks
2 tablespoons all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 carrots, sliced
4 garlic cloves, minced
2 celery stalks, sliced
1 shallot, sliced
1 cup dry red wine

Directions:

1 Season the lamb shanks with salt and pepper and sprinkle with flour.
2 turn your pressure cooker on and select the Browning option. Add the lamb and cook for a few minutes until golden brown.
3 Add the rest of the ingredients and cook on high pressure for 12 minutes.
4 Allow the pot to cool down then release the pressure and serve the lamb warm with your favorite side dish.

Nutritional information per serving:

Calories: 282
fat: 10.9 g
protein: 24.5 g
carbohydrates: 5.9 g