Bone-in lamb neck is browned in butter and tenderized quickly in a pressure cooker. With no starchy side, this hearty meat dish fits a ketogenic meal.
Sear the lamb neck pieces in butter until browned on all sides.
Add the chopped onion and garlic cloves and cook briefly.
Add the water and season with thyme, salt, and black pepper. Secure the pressure cooker lid and cook at high pressure for 25 minutes.
Let the pressure release naturally for 5 minutes before opening the lid. Serve the meat with its cooking juices.
Bone-in cuts take longer to become tender than boneless meat; for large pieces, you may need to extend the pressure-cooking time by a few minutes. Allergen: Contains milk.
Boyun etini tarifte yazan 25 dakikaya güvenip pişirdim ama kemik kısmı hâlâ sertti, en az 35 dakika basınçta tutmam gerekiyormuş; büyük parçalarda süreyi uzatmak gerektiğini tarif belirtmiyor.
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