Slow Cook Lamb Leg Roast with Tomatoes

Ingredients
Small Lamb Leg Roast: 1.2-1.4 kgs
Onion                        : 1 pc
Garlic                        : 5 cloves
Mushroom                 : 3 pcs
Celery                       : 3 stalks
Carrot                       : 2 pcs

Purple cabbage          : certain portion 
Diced Tomatoes         : 1 can (400g)
Bay Leaves               : 4 pcs
Ground Paprika         : 2 tbs 
Ground Cumin           : 1 tbs
Ground Coriander      : 1 tbs
Allspice                    : 2 tsp
Water                      : 1 can
Salt & Pepper           : 

   
Method  

1. finely chopped onion and garlic

2. dice mushroom, celery; shred carrot

3. cut away the fat of the lamb if don't like

4. Pour oil in the Pressure Cook and switch it on at Saute/Sear High function for 12 minutes.  When the pot is heat up, Add lamb and cook for 5 minutes each side or until browned. Transfer lamb on a plate.

5. Switch the pressure cook to Saute/Sear Low function for 10 minutes.  Add in onion and garlic to cook, stir for 5 minutes or until onion softens.

 

6. Add mushroom, celery, carrot and stir-fry for some minutes. 

7. Add paprika, cumin, coriander and all spice. Cook, stirring occasionally for 2 minutes or until fragrant.  Return lamb to pot.  

8. Add a can of tomatoes, pour water over lamb.  Stir well and add bay leaves, salt & black pepper mix well.  (As there is no marinate on the lamb, there must be in salt for the taste when slow cooking.) Then start slow cook function for 2.5 hours.

9. Try taste and can put more salt if necessary.  Put in red cabbage and start pressure cook "Meat" function for 20 mins. 

10. Can serve like soup with rice or thicken the sauce with flour before serve.