Ingredients
2 tbsp olive or cooking oil
1kg lamb shoulder, halved and seasoned
2 garlic cloves, sliced
2 large tomatoes, thickly sliced
½ red pepper, sliced
½ green pepper, sliced
500g new potatoes, halved
1 tbsp dried oregano
1 lemon, zest and juice
100ml white or rose’ wine
Salt and pepper (to taste)
For the Tzatziki:
1 cucumber, peeled, deseeded and grated
1 tsp salt
250g Greek yoghurt
1 lemon, juiced
1 tsp dried mint
1 handful fresh mint, chopped
Suitable for: Pressure King Pro 5.7L 12-in-1 Pressure Cooker
The Method
Select the BROWNING function, add the oil and allow to heat. Add the lamb and rotate occasionally for ~5 minutes until browned all over, then press CANCEL and remove the lamb and set aside.
Layer the garlic, tomato, pepper, potato and oregano then add the lemon zest and juice followed by the wine.
Add the lamb, then put the lid on and close the pressure valve then select the MEAT function and adjust the time to 1 hour.
For the tzatziki, add the grated cucumber to a colander along with half the salt and toss to combine. Leave this for ~10 minutes to draw out some of the water.
In a bowl, add the yoghurt, mint, lemon and the rest of the salt and stir to combine.
In batches, squeeze the cucumber with your hands to remove as much water as possible before stirring in to the yoghurt mixture.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Remove the lamb and veggies and set aside, leaving as much liquid as possible in the inner pot.
Select the BROWNING function and stir for ~5 minutes until it has thickened to a gravy like consistency.
Shred some of the lamb in to the thickened sauce and stir to combine before serving.
