Instant Pot Lamb Vindaloo
Lamb is a wonderful source of protein and a nice change of pace. However, it can be difficult to cook. This spicy—or not—Vindaloo recipe is very easy. For the best nutrition, make sure to use high-quality spices. You will need: 2 lb (1 Kg) cubed lamb stew meat (2×2 inch) 2-4 tablespoons Vindaloo spice mix (I like the Whole Foods brand) 1 tablespoon grated fresh ginger minced garlic optional 1/3 cup white vinegar of any type (rice, wine etc) 3 teaspoons kosher style salt 1/4 cup ghee 1 teaspoon black mustard seeds (nice but optional) 1 large onion, diced 2/3 cup water 1 large white sweet potato or japanese yam, cut into large cubes In reserve: 2 tablespoons Kashmiri chili powder 1/2 teaspoon turmeric In a bowl, combine vinegar, vindaloo spices, ginger, two teaspoons of salt, garlic, and meat. Mix well. Set the Instant Pot to “Sauté” mode and turn it on. Add the mustard seeds and ghee. Add the onion and the third teaspoon of salt. Sauté the onion until soft and fragrant, about 5-10 minutes. Cancel the Instant Pot. Add the meat and mixture to the Instant Pot. Pour in the water and stir well to combine. Scrape any onion residue off the bottom, if needed. Place the potato cubes on top of the mixture without stirring them in. Secure the lid and pressure cook on high for 15 to 18 minutes. Allow it to naturally decompress for an additional 15 minutes, then vent. Open the lid and remove the meat to a storage container so it doesn’t over cook. add the Kashmiri chili and turmeric, stirring to combine. Sauté on high for one minute or thicken as desired. Cancel the cycle and transfer to a heat-safe container to stop cooking and mix well with the meat. It can be eaten now and refrigerated to improve flavor over the next few days.
Instant Pot Beef Stew meal
Instant Pot beef stew with sliced kiwi, purple cabbage “tacos” with guacamole
Instant Pot Beef Stew
Using chuck roast in an Instant Pot beef stew is a cost-effective way to get quality protein. This cut of beef is usually affordable, even in the grass-fed, grass-finished category, which is the highest in nutrition. Start with at least two pounds. There are many variations of this recipe that use different spices, but the key ingredients remain the same. 2lb grass fed chuck roast 1 medium-large onion 2 cloves garlic (option) 4 tablespoons olive oil 2 tablespoons coconut aminos (optional) 1 teaspoon salt 1 teaspoon thyme 1/8 teaspoon pepper Start Instant Pot on Sauté Add 4 tablespoons olive oil Dice onion and add to pot Cut chuck roast into large cubes, follow natural lines of connective tissue Sprinkle cubes with a teaspoon of salt or more if desired for dry brine while onions cooking When onions reach desired level of done- few minutes for soft and sweet, longer for rich and caramelize then add beef Saute beef until all pieces are browned on all sides Add teaspoon thyme or other seasoning, stir Add two tablespoons coconut aminos, stir Add one cup water, stir Cancel Saute and start pressure cook, hi, for 20 minutes (well done), or 18 minutes (medium). You might need to adjust time based on your pressure cooker. When finished, check the meat. If it is fully cooked, remove it. If more time is needed, leave it in and turn the pot off and then back on to SAUTE mode. Let the sauce boil down to the desired thickness. Remove the meat once it is fully cooked. This is also a good time to add other items, such as carrots and/or onion chunks. The sauce takes about 20-30 minutes to thicken, so you can add and cook other vegetables during this time. Variation: Indian spices; 3 teaspoon garam masala, 3 teaspoons ground cumin and 3 teaspoons ground cardamom, one teaspoon turmeric. Optional teaspoon of Kashmiri chili powder. Texas variation: use seeded whole dried chilly peppers that have been soaked in water for an hour, added to onions. Arbol and other large chillies work well. Another option is to remove the meat and pour the broth into a large measuring cup. A two-pound roast with one cup of water often yields three cups of broth. Rinse the basmati rice until the water runs clear (about five times), then drain it and place it in a pot with the broth. Use one cup of rice for every cup of broth. Pressure cook on high for 8 minutes. When done, fluff the rice and return the meat to the pot.
Popped Sorghum
If you love popcorn but want to avoid the lectins and harmful chemicals in corn, try this popped sorghum recipe. It satisfies the craving for crunchy food that many of us have, and it’s low in lectins because it’s cooked in olive oil. A sprinkle of iodized sea salt is the perfect finishing touch. Start with quality organic sorghum seeds. Place your pot over medium-high heat. You just want enough heat to gently but strongly ramp up. Add enough olive oil to partially cover the bottom of the pot. The exact amount needed depends on the size of the pot, but leave a few bare spots. Then, sprinkle in some sorghum kernels. Wait! Wait. Wait until most of the kernels have popped and the oil is hot. They might not all pop. Then, pour in the 1/2 cup of sorghum. Allow them to pop vigorously without stirring. When the popping slows down, stir briefly to restart it. Unlike with popcorn, constant stirring does not seem to help here. When the popping slows way down, turn off the heat, but leave the pot on the burner until the popping stops. Carefully transfer them to a bowl lined with paper towels. Sprinkle with your favorite fine salt and enjoy! Note that many seeds will burn instead of popping. They’re crunchy and delicious, too, so don’t throw them away! I’ve found that the Nature Nate’s brand has the most consistent pop and the largest kernels. Some brands won’t pop at all, so don’t be discouraged if yours is a dud.
Grilled Salmon and beets
This is Alaskan salmon cooked sous vide and grilled, surrounded by thinly sliced golden beet carpaccio and topped with feta cheese and an olive oil drizzle. It’s simple and delicious.
Sliced turkey breast
The sous vide turkey breast with turmeric seasoning is tender and juicy, and it is perfectly cooked every time. Here are a few slices served with pressure-cooked broccoli, homemade fermented red cabbage, and a couple of slices of sheep’s cheese.
Radiccio Boats
Radicchio leaf boats filled with fresh guacamole and topped with olives and blue cheese chunks. Serve with Name yam fries on the side for a light lunch. The recipe section on Yucca fries includes a description of how to prepare Name Yam fries.
Sardine medley
This eclectic plate features sardines as the main protein atop a bed of mashed sweet potatoes and sheep yogurt. It also has homemade fermented red cabbage, Name yam fries, goat cheese, and romaine lettuce with avocado. It’s a variety pack of nutrition.
Goat cheese salad
This delicious salad features a base of pink Napa cabbage, goat cheese, and a drizzle of olive oil on homemade fermented cabbage and fresh basil leaves.
Salmon salad with crispy fried egg
Salmon with homemade sauerkraut, avocado slices, and pine nuts atop a beet leaf salad with olive oil. Served with a side of crispy fried eggs in olive oil.