Ingredients:
- 1 pound boneless lamb shoulder, chopped into pieces
- 2 tablespoons curry powder or to taste
- 1/2 tablespoon garlic, minced
- 1/2 tablespoon ginger, minced
- 1 cup chicken stock
- 1/4 cup rice wine vinegar
- Salt to taste
- 2 tablespoons cilantro, chopped
- Cooked rice to serve
Method:
- Add all the ingredients except rice and cilantro to instant pot.
- Close lid. Set Slow cook option and timer for 3 hours. When done, let the steam release naturally.
- Add cilantro and serve with rice or bread.