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Pressure Cooker Soju Braised Lamb

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Pressure Cooker Soju Braised Lamb

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Ingredients

Adjust Servings:
1 tablespoon Vegetable Oil
Size of thumb Ginger Thinly sliced and smashed to release flavors
6 cloves Garlic Halved and smashed to release flavors
2 stalks Scallions Halved, green parts only
3 Thai Bird Chilies Halved
1 pound Lamb Leg of lamb; Sliced into 2-inch by 2-inch chunks
2 cups Chicken Broth
1/2 cup Soju
1 tablespoon Gochujang Substitute with any hot pepper paste
1 tablespoon Doenjang (Soybean Paste)
Kitchen Supplies
Pressure Cooker (6 Quart)

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Cuisine:

Tender lamb chunks braised in a spicy soju broth for a quick dinner ready in under 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. Add vegetable oil. When hot in about 1 minute, add ginger, garlic, scallions and Thai bird chilies. Sauté for about 30 seconds until fragrant, then add lamb. Sear lamb on all sides for a total of 1 minute then remove lamb from heat to stop the cooking. Turn off "Sauté" mode.

2
Done

Continue to braise lamb

Add gochujang, doenjang, chicken broth (see homemade recipe) and soju to pressure cooker. Return lamb to pressure cooker. Close lid of pressure cooker and move steam release handle to "Steaming". Press "Manual" mode on pressure cooker and "+" to increase time to 20 minutes.

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

Transfer lamb and braising liquid to a serving bowl. Enjoy over a bowl of rice!

Rebecca Chan

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