Ingredients (4 servings):
800 g lamb
1 kg of potatoes
6 garlic cloves
3 level tbsp. flour
Cumin
1 stock cube
Thyme
Laurel
Salt
Pepper
Preparation:
Cut the lamb into large cubes.
Fry the meat in the pressure cooker with a bit of oil until the meat is browned.
Add salt and pepper, sprinkle with cumin and thyme. Add 2 leaves of laurel.
Add 2 tablespoons of flour, fry for a few seconds, then add water until it covers the meat.
Add the stock cube and scrape the bottom with a wooden spoon.
Peel the garlic cloves, cut them in halves and remove the germ. Add them to the meat.
Close the pressure cooker, cook for 15 minutes.
Peel the potatoes and cut them into large cubes.
Add the potatoes to the meat and pour an additional cup of water; taste and adjust seasoning (especially salt and cumin can be added).
The sauce should not cover the potatoes completely.
Close the pressure cooker, cook for 20 minutes.
Stir gently before serving hot.