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| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Passive Time | 50 minutes |
| Servings |
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Ingredients
- 1 cup peas
- 1 TBSP Ghee
- 3 sticks cinnamon
- 4 cardamom, green pods
- 1 cup onion(s) chopped
- 1 TBSP garlic minced
- 1 TBSP ginger minced
- 1 lb ground lamb or beef
- 1 tsp DIY garam masala
- 1 tsp Himalayan pink salt
- 1/2 tsp turmeric ground
- 1/2 tsp cayenne ground
- 1/2 tsp coriander ground
- 1/2 tsp cumin ground
- 1/4 cup filtered water
Ingredients
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Instructions
- Choose the Saute setting on the Instant Pot and adjust to More for high heat. When ready, melt the ghee inside. Add cinnamon sticks and cardamom. Let them sizzle for 10 seconds to infuse the flavor of the spices into the ghee.
- Add onion, garlic, and ginger into the Instant Pot and let it saute for 3 to 5 minutes, or until the onion has softened.
- Add the ground beaf and let it break up as it sautés, which should be about 3-4 minutes.
- Add garam masala, salt, turmeric, cayenne, coriander, cumin, and water. Stir thoroughly.
- Lock the lid and choose the Manual setting. Adjust the pressure to High and cook for 5 minutes.
- When done, allow the pressure to naturally release for 10 minutes. Do a quick-release to relieve any pressure that may remain.
- Remove the lid and add the peas. Let them heat all the way through, and serve.
Great recipe!! Thank you.