Name: Instant Pot Butter Cabbage Lamb Stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: ½ cabbage, cut into wedges; 3 cups chicken stock; 6 garlic cloves, crushed; 3 tablespoons unsalted butter; 1 tsp mustard seeds; ¼ tsp cumin seeds; 1 tsp fine salt; ½ teaspoon dried thyme; 1.5 kg lamb knuckle, or lamb pieces (on the bone); 1 tsp of bicarbonate of soda; pinch of salt and pepper; pinch of thyme; pinch of Italian seasoning; pinch of BBQ spice; pinch of paprika; pinch of garlic; pinch of herbs; 1 onion diced; 2 tbsp olive oil; 1 heaped tsp crushed garlic; 1 tsp green chilli paste; 1 tsp dhania/jeera powder; 2 tbsp tomato puree; 4 potatoes

Description

Instant Pot Butter Cabbage Lamb Stew and a lovely winter warmer, quickly done and not wasting much time in the kitchen.

Ingredients

Units Scale

1/2 cabbage, cut into wedges
3 cups chicken stock
6 garlic cloves, crushed
3 tablespoons unsalted butter
1 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp fine salt
1/2 teaspoon dried thyme
1.5 kg lamb knuckle, or lamb pieces (on the bone)
1 tsp of bicarbonate of soda
pinch of salt and pepper
pinch of thyme
pinch of Italian seasoning
pinch of BBQ spice
pinch of paprika
pinch of garlic
pinch of herbs
1 onion diced
2 tbsp olive oil
1 heaped tsp crushed garlic
1 tsp green chilli paste
1 tsp dhania/jeera powder
2 tbsp tomato puree
4 potatoes

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Instructions

Add meat to dish sprinkled with 1 tsp of bicarbonate of soda and covered with water for 15 minutes.
Drain and pat dry and season as you wish with herbs and spices of choice (I included (salt and pepper) thyme, Italian seasoning, BBQ, paprika, garlic, and herb)
Turn IP pot to sauté. Add butter, garlic, thyme, seeds, and salt to Instant Pot.
Sauté till seeds pop. Press ‘Cancel’.
Pour in chicken stock, then give it a quick mix.
Add in cabbage wedges (ensure they are all partially submerged in the cooking liquid).
Close the lid, then turn Venting Knob to Sealing Position.
Pressure Cook at High Pressure for 4 minutes (for a crisp cabbage 6 minutes for tender cabbage) then do a Quick Release.
Remove with a slotted spoon and set aside and cover.
Drain stock into a jug or bowl.
Without cleaning the pot, turn to Sauté mode and add the olive oil.
Add the onion, chili paste, and garlic.
Sauté till tender then add the meat and tomato puree and cook lightly, stirring all the time.
Press Cancel.
Add enough of the buttery stock (that you cooked the cabbage in) to cover the meat.
Cook on high pressure for 15 minutes.
Cancel and then Quick Release.
Add the potatoes and cook on high pressure for another 6 minutes. Cancel. Quick-release.
Return the cabbage and stir to mix.
Garnish with chopped red chili and Parsley.

Notes

Prepared, tried, and tested by Melanie from The Recipe Hunter: Tried and Tested Recipes from Home Chefs

Nutrition

Serving Size: 1
Calories: 1557
Sugar: 7
Sodium: 1167
Fat: 101
Saturated Fat: 42
Unsaturated Fat: 51
Trans Fat: 0
Carbohydrates: 49
Fiber: 5
Protein: 107
Cholesterol: 413