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Pressure Cooker Braised Five Spice Lamb

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Pressure Cooker Braised Five Spice Lamb

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Ingredients

Adjust Servings:
1 tablespoon Vegetable Oil
2 stalks Scallions Halved, green parts only
Size of thumb Ginger Sliced into thin pieces and smashed to release flavor
2 Star Anise
1 Cinnamon Stick
1 pound Lamb Leg of lamb; Sliced into 2-inch by 2-inch chunks
1 large chunk Rock Sugar
2 cups Water
3 tablespoons Light Soy Sauce
3 tablespoons Dark Soy Sauce
Kitchen Supplies
Pressure Cooker (6 Quart)

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Cuisine:

Tender lamb chunks braised in five spice and light and dark soy sauces. Easy dinner made from simple ingredients that will be ready in 45 minutes!

  • 45 min
  • Serves 2
  • Easy

Ingredients

  • Kitchen Supplies

Directions

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Steps

1
Done

Sauté lamb

Press "Sauté" mode on pressure cooker. When hot in about 1 minute, add vegetable oil, scallions, ginger, star anise and cinnamon stick. Sauté for about 30 seconds until fragrant, then add lamb. Sear lamb on all sides until browned, about 1 minute total, then remove lamb from heat to stop the cooking. Turn off "Sauté" mode.

2
Done

Continue to braise lamb in cooking liquid

Add rock sugar, water, light soy sauce and dark soy sauce to pressure cooker. Return lamb to pressure cooker. Close lid and move steam release handle on lid to "Sealing". Press "Meat" button, then "+" to increase time to 20 minutes.

When it is done cooking, the pressure cooker will automatically switch from "Meat" mode to "Keep Warm/Cancel". Move steam release handle on lid to "Venting" and pressure will automatically release in 15 minutes.

Transfer lamb with cooking liquid to a large serving bowl. Enjoy over a bed of rice!

Rebecca Chan

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