Ram Stew
Tender beef chunks simmered in a rich, fiery tomato-pepper sauce
- 1.5 lb ram meat
- ¼ cup olive oil
- 3 roma tomatoes
- 1 red bell pepper
- 1 habanero pepper
- ½ onion
- ½ teaspoon curry
- 1 teaspoon bouillon powder
- 1 teaspoon black pepper
- ½ teaspoon salt or to taste
- Cooker
- Cooking utensils
- Instant Pot
STEP 1: Wash and cut the meat, if not already cut.
STEP 2: Blend the tomatoes, habanero pepper, and red bell pepper in a blender.
STEP 3: Chop the onion and set it aside.
STEP 4: Turn the instant pot to sauté mode.
STEP 5: Add olive oil, then brown the meat for a few minutes.
STEP 6: Take out the meat and set it aside.
STEP 7: Add the onions and sauté for a few minutes.
STEP 8: Add the blended tomato mix and spices. Stir together and scrape the bottom of the pot to deglaze.
STEP 9: Add the meat back into the instant pot and set it to high pressure for 20 minutes.
STEP 10: Let the instant pot naturally release the pressure.
STEP 11: Turn the instant pot to sauté mode again and adjust spices.
STEP 12: Let the soup simmer until it thickens.
Enter cooking method here
