Rate it قيمه

  • 800 g lamb neck
  • 500 – 600 g meat broth
  • 2 carrots
  • 2 potatoes
  • 14 shallot onions
  • 3 cloves garlic
  • 1 twig fresh rosemary
  • 2 twigs fresh thyme
  • 1 tablespoon molasses
  • 1/5 tablespoons pomegranate syrup
  • 3- 4 tablespoons olive oil
  • 1/5 dessert spoons salt
  • 1 dessert spoon milled black pepper
  • Cook your 3-4 cm chopped lamb meat in the Arzum Chefim Multi Functional Pressure Cooker preheated to 170 degrees on the “Sauté Mode” with olive oil for 5-6 minutes so that the meat gets color on all sides.
  • Take your cooked meat on a separate plate, add onion, garlic, carrot and bay leaf into the bowl and roast until the vegetables are caramelized.
  • After adding your meat, pomegranate molasses, molasses, salt, pepper, thyme, rosemary and potatoes, add the broth you have prepared beforehand and put your Arzum Chefim Multi Functional Pressure Cooker in “Stew Mode” and cook for 30 minutes with the lid closed.