Pressure Cooker

It’s almost the end of Ramadan, and I was hoping to cook a few more dishes before I’m no longer allowed to leave work an hour earlier.  I found a YouTube channel called Saudi Food Eman, and I really liked her videos.  This lamb makhtoom looked simple enough to make, and I happened to have some lamb stashed in the freezer from my trip to the market last weekend.

The original recipe called for lamb ribs, but premium lamb French cutlets cost and arm an a leg at B.I.G. (RM200/kg! Ohmigosh!), and the ribs I saw at the market were just too skinny with barely any meat.  Update: I just realized that the correct cut to ask for at my wet market butcher was lamb chops, not ribs.  RM43/kg, not bad at all!  I made this dish again with ribs, and could definitely taste the difference.  The bones added really good flavor to the sauce, and there’s just some strange satisfaction in gnawing juicy meat off the bone.  Don’t skimp on the cilantro, it adds such wonderful dimension to the dish.  

Eman said with lamb chops this dish would only need 10 minutes in the pressure cooker, but I noticed that with my Philips electric pressure cooker, even after 30 minutes it could still use a bit more cooking time.  My first time making this I used lamb shoulder chunks, and I also adjusted the cooking time accordingly.

Another first was using Arabic gum.  In Eman’s video she called it “mystic gum,” but after Googling around I discovered that the word she meant was mastic gum, also known as Arabic gum or Yemen gum.  It is apparently *not* the same as gum Arabic (like, seriously), which is also known as Acacia gum.  I didn’t know this at the time, and I ended up getting both the Arabic and acacia gum.  I used the acacia gum when I made this dish, actually.  Will need to make this again with the Arabic gum proper, to see if there’s any difference in taste.

I loved this dish. The flavor of the tomatoes were nicely infused into the meat, and the cinnamon gave it a lovely sweet aroma.  The tomatoes I had on hand were really small and I had to adjust to what I think the amount should be, but in the end I think there wasn’t enough liquid and the dish turned out a little salty (I still could eat a lot of it though).  Need to make this again to get it right.

Bought a few really nice lamb shanks (and a bunch of other things) from B.I.G. last Friday! They cost a lot more than from the TTDI wet market, but the quality looks top notch.  This weekend was quite busy for me to cook everything I bought, but at least I managed to make this lamb mandy by Chef Ammar.

Chef Ammar has made several iterations of this dish over the years; I even tried out a variation of his recipe a few years back.  This one was from his Ramadan cooking show last year and was a lot easier to follow, with clearer instructions and a more accurate list of ingredients.  I halved the recipe here because there’s only four of us, and modified the recipe a bit to suit my taste.  I also used my Philips HD2139 pressure cooker.

The lamb turned out super tender and flavorful, and the rice was delicious.  I noticed that the 3 lamb shanks fit quite snugly in my electric pressure cooker, so if I want to scale up this recipe for Aidilfitri celebrations, I’ll have to use my larger stovetop one.  In any case, good to know I did them lamb shanks justice!

Tesco was selling lamb shoulder cubes for cheap during the Deepavali festive season, and I figured I’d bring out my pressure cooker and let it see some action.  I based this recipe on one I found on food.com, and it was super easy to make and turned out really yummy.

I love my pressure cooker!