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

2-4 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 18 to 20 minutes.

Allow it to naturally decompress for an additional 15 minutes, then vent.

Open the lid and add the Kashmiri chili and turmeric, stirring to combine.

Sauté on high for one minute.

Cancel the cycle and transfer to a heat-safe container to stop cooking.