Laden...
| It’s the definition of cozy. View this email in your browser | Manage newsletter preferences
COOK THIS NOW Instant Pot Lamb HaleemBy Sohla El-Waylly Pakistani haleem is a warmly spiced, satisfyingly thick stew made from long-simmered lentils, barley, and bone-in chunks of lamb or goat. It usually simmers for hours, until the meat completely falls off the bone and the dal and grains nearly disappear. This new recipe from Epi contributor Sohla El-Waylly turns to a pressure cooker (like the Instant Pot) to slash the cook time and make it an easy, mostly hands-off affair. READ MOREINGREDIENTS • ¾ cup assorted dals (such as chana dal, moong dal, masoor dal, and/or urad dal) More Instant Pot Recipes Brothy Farro With Sausage and Leeks Italian Chickpea Stew With Pesto Lemon Chicken With Garlic and Olives Red Bean and Quinoa Soup With Taco Fixins Did someone forward this to you? Get COOK THIS NOW in your inbox.
This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.
One World Trade Center, New York, NY 10007. All rights reserved. | |||||||||||||||||||||||||||||||||||||||
Laden...
Laden...
© 2024
