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Ингредиенты
- 1/2 Cup Greek or Unsugared Yogurt ; plain
- 1 pound lamb or chicken ; skinned and trimmed
- 2 Tablespoons garlic ; minced
- 1 1/2 tablespoons ginger minced or grated
- 2 tablespoons tomato paste
- 1/2 cup cilanto fresh ; chopped
- 3 teaspoons curry powder ; spice level to taste
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons tumeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 3/4 cup water
- dash salt ; to taste
Инструкции
- Put yogurt in to a bowl big enough to hold your meat. Add in everything except meat and mix well to make the marinade.
- When mixed add in meat and mix well again, letting it rest in the fridge to marinate for at least an hour up to overnight. The longer it marinates the better the flavor.
- When ready put everything in to the cooker pot marinade and all. Pressure cook at high for 15 minutes, natural release for 10 and manual until depressured.
- The heat level of the dish is going to be in the cayenne pepper and the spice level of the curry powder so feel free to adjust as little or as much as you like depending on what you prefer. You can also add more yogurt to temper the heat if needed so don't worry if you underestimate your spice's hotness. Just remember if you're adding cold yogurt to a hot cooked sauce to add some of the sauce to the yogurt first so it doesn't curdle.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 592g | |
| Calories 937 | |
| Calories from Fat 596 | 64% |
| Total Fat 66.22g | 83% |
| Saturated Fat 28.2g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 241mg | 80% |
| Sodium 633mg | 26% |
| Potassium 1499mg | 43% |
| Total Carbs 20.93g | 6% |
| Dietary Fiber 6.2g | 21% |
| Sugars 4.89g | 3% |
| Protein 64.46g | 103% |
