Project Description
Special equipment
an Instant Pot® DUO
DIFFICULTY
Easy
SERVINGS
4 pax
TIME
Ingridient
- 2 ponds lamb shoulder
2 pieces of shallot
- 1 yellow onion, diced
- 1 cups chicken broth, or enough to half cover the lamb shoulder
- 3 cloves garlic, roughly chopped
2 carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 5 slices of ginger
1 blood orange
Seasoning
1 Pinch salt to step 3 when you stir shallots, carrot and other ingredient.
1 teaspoon tomato paste.
Guide/Instruction
Season lamb shoulder with salt and black pepper.
Oil in hot pan with high heat, cook lamb shoulder to brown color on both side. 3 minutes per side. Take them out of skillet.
Cook and stir shallots in the same skillet over medium heat until smell come out. Add carrot, celery, garlic and ginger into pan, stir about 5 minutes. add tomato paste and stir about 2 minutes until the paste showed dark red color.
Add blood orange juice into pan, and pour a glass of white wine, and wait until the alcohol evaporated, then add 1 cups chicken broth, or enough to half cover the lamb shoulder.
Move all the ingredient to instant pot when the chicken stock is boiled. Press stew fountain, and adjust + to 40 minutes cook.