I love lamb lagoto, but I don’t like the 4-5 hours cooking time…it may be fine to have a stove running for several hours during winter but that’s a whole other story during summer. So, rather than miss out on lamb lagoto during half of the year, I dragged out my pressure cooker from the depths of the pot cupboard! I’ve barely used our pressure cooker since my mother in law bought us one many years ago…I think i haven’t used it due to fear…as it turns out my fears were unfounded!
Firstly boil a garlic bulb for 15 t 20 minutes and then mash the pods til they become a pulp.
Dice, 1 kg of shoulder or leg of lamb
heat oil in the base of your pressure cooker and brown the meat.
Dice the tomatoes nice and fine
Add the tomato, garlic and oregano to the meat. Cookthe tomato down a lttle.
Add the tomato paste and mix in well.
Next, add the juice of one and a half lemons.
Add enough stock to cover the meat.
Make sure that the valve pressure pipe is clear. If it isn’t you risk a damn messy explosion in your kitchen…The pressure will build up with no way to release…it won’t be pretty! Mr Suziwong has colourful tales to tell about his parent’s pressure cooker mishaps!! Tales of kitchenwalls looking like Joseph’s technicolour dreamcoat!
Put the lid on the pressure cooker, put the weight on as soon as the weight starts to rock reduce the heat to that it sustains a gentle rocking motion for 15 to 20 minutes. Take the pot off the heat and wait until the pot stops whistling. Tip the weight over to the side, using tongs. DO NOT USE YOUR HANDS. When the steam stops coming out of the pressure valve pipe, remove the weight. Use tongs. Again, DO NOT USE YOUR HANDS. Only open the pot lid when the pressure has completely abated.
The sauce will thicken as it cools. Stir through the fresh mint.
Serve with steamed rice or Indian paratha or both.
You can download the recipe here
So dear readers tell me your pressure cooker stories…mishaps included LOL