Ingredients:
2 T. oil
1 – 1 ½ # lamb, cubed
2 onions, diced
2 carrots, sliced into rounds
6 garlic cloves, smashed
2 T. tomato paste
1 ½ C. beef stock
8 oz. dried apricots, sliced
3 T. apricot jam
3 T. white vinegar
2 plantains, peeled and cut into 1 inch pieces
1 cinnamon stick
2 bay leaves
2 cloves
1 tsp. cumin
Salt and pepper
Preparation
1. In a pressure cooker, turn the setting to brown or saute (more), and add the oil and let heat. When the oil is hot, add the lamb – season with salt and pepper and brown. When the lamb is brown, remove to a bowl.
2. Add a bit more oil if needed, and when hot add the onions, carrots, and garlic. Season with salt and pepper and let cook until the vegetables begin to pick up color. Add the curry powder and toast for 1 minute.
3. Add the tomato paste and let caramelize. Stir into the vegetables and then add the browned beef, beef stock, dried apricots, apricot jam, vinegar, Assam hot sauce, plantains, cinnamon stick, bay leaves, cloves, cumin, and salt and pepper. Stir everything together well and place the lid on to seal. Set to high pressure for 30 minutes. Let the pressure release naturally.
When the pressure has released, remove the lid and place back on the brown/saute setting to reduce to desired thickness.Check for a final seasoning of salt and pepper.