Instant Pot® lamb knuckle bredie with white beans
|300 ml||olive oil|
|1.4 kg||lamb knuckles|
|10 ml||cumin seeds|
|5 ml||ground coriander|
|10 ml||garam masala|
|2.5 ml||dried chilli flakes|
|2||red onion — sliced into half moons|
|2||garlic cloves — minced|
|15 ml||fresh ginger — grated|
|30 ml||tomato paste|
|2 x 400 g||canned chopped tomatoes|
|250 ml||chicken stock|
|15 ml||corn flour — mixed with 30ml cold water|
|1||tin white beans — drained and rinsed|
|1||lemon — sliced into rounds, seeds removed|
|black pepper — freshly ground|
Season the lamb on both sides with salt and freshly ground black pepper. Set the Instant Pot on the Sauté function.
Heat 1 tablespoon of oil until hot, then brown the meat on both sides in batches to ensure the meat develops good caramelisation. Remove from the pot and set aside.
Drizzle in another tablespoon of oil, add the onions and sauté until softened, about 5 minutes. Add all the aromatics (spices), garlic and ginger and cook for another minute.
Stir in the tomato paste, chopped tomatoes, honey and stock. Stir and scrape down the sides and bottom of the inner pot well.
Return the meat to the pot and submerge in the sauce. Secure the lid and move the Sealing Vent up. Select the Meat / Stew function and set the timer to 45 minutes.
Once complete, allow a Natural Pressure Release for 20 minutes, then carefully turn the Sealing Vent down to release any remaining steam.
With a slotted spoon, remove the meat and place in a bowl. Set the Instant Pot to Sauté and reduce the sauce for 15 minutes.
Add the corn-flour slurry and whisk, then simmer until the sauce is thickened, about 3 minutes.
Add the beans and meat to the sauce and heat through. Place the lemon slices in the sauce.
Serve the bredie with mash or couscous, with slivered almonds and chopped coriander.