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Middle Eastern Rosted meat In Instant Pot

Hey folks even though I made this with lamb and I thought I just wanted a lamb only recipe but I now have other plans for this post. I am also going to include this for a whole chicken as well as for 1 shoulder or leg of lamb, goat, 1 veal or beef roast too. Also you can put 6 quails or 1 cornish hen in here too.

Here is for the seasoning, in a mortar and pestle add 1 broken piece of cinnamon, 3 cloves, 1 each pinch of peppercorns of any color, cumin seeds, 4 allspice berries, 1 small piece of dried lime or grated lemon peel, gind in to a coarse powder then add it along with 1 pinch each of sumac, savory, thyme, parsley and mint. Mix and rub it all over the meat or bird(s). The S is in parentheses because it depends on if you are going to make either 1 bird or more.

Add 1/4 cup of either olive, grapeseed, sunflower, safflower, canola or corn oil. Turn the instant pot on to sautè on high and let the oil get hot. Add either 1 onion shallot or leek cut in to tiny pieces. Make sure you are washing the leek throughly because they may be muddy if using. I used a leek. Add 3 sun dried tomatoes, chopped 4 cloves of garlic, add the meat to the instant pot and add the following, either 1 pinch of pink salt, sea salt kosher salt, seasoned salt, vegtea seasoning or 1 bullion cube, 1 pinch of meat tenderizer, 1 bayleaf.

Add crushed nuts of any type except for peanuts. Only pine nuts or pistachios remain whole and the yeild is between 10 to 15. Add 1 drop of hot sauce only if you are not using the chili infused sea salt, 3 dashes each of worcestershire sauce, balsamic vinegar, maggi or knorr aroma.

For the red meat like beef, lamb, goat or veal slow cook on high for 4 hours. For chicken and cornish hen you will need to slow cook for 2 to 2 1/2 hours. You will need to set your muliti functional cooker on 230 and the quail for 1 to 1/2 or 130 on high. The cornish hen and the quail you can use the pot in pot method by using a trivet and a baking dish made for your cooker when you are slow cooking.

By this time the meat is tender and then you press cancel and place an air fry lid and select roast on 400F. This will develop a nice crust on top and it is very yummy.

There has been juice forming because as I was slow cooking I noticed it and I didn’t add any water. It was the steam that cooked the meat. Do not throw the juice away. Instead make a pilaf by using any grain of choice. This time I used fareekh which is slightly cracked wheat and again this time for 1 to 1/2 hours slow cook on high. Also I leaft the the grains out of the picture of this post because I want to clearly focus on the meat itself when it is done. The grain of choice is depending on what you have on hand.

This is a complete meal within itself do not each an additional item that is high in carbs like pita bread. I hope you will like this item very much.

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