I never thought I would be able to make lamb shoulder on a weeknight. It takes 4h+ to cook in the oven. But in my instant pot it took just 1h 45m and it was soooo tenderrrr!

Directions

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  1. Prepare marinade paste (minced garlic, coriander, cumin, cardamon, red chilli powder, smoked paprika, salt, black pepper, olive oil, lemon juice) in a bowl and mix. It should be a wet paste. Slather the paste all over the lamb. Let marinate overnight in the fridge.
  2. Pre-heat oven to 180C.
  3. Cut your choice of veggies into almost equal size so they cook evenly. I used potatoes, carrots, capsicums, garlic clove, onion, zucchini, and corn. Toss in salt, pepper, dried mixed herbs and olive oil. Roast for 45 mins.
  4. Add 2 tbsp oil in the pressure cooker.
  5. With the instant pot setting on Sauté + high, sear the meat on both sides for a few minutes.
  6. Add 1 cup water and close the lid.
  7. Set the instant pot to pressure cook on high for 1h 45m.
  8. When the timer goes off, release the pressure and take out the meat carefully. Set aside to rest.
  9. With the setting on Sauté + high, heat the gravy to dry out the water. This may take 10 mins.
  10. Pour the gravy through a strainer and return to the instant pot.
  11. Add cornflour slurry (1 tbsp cornflour diluted in water) and cook for 2 minutes.