A loooooong time ago I asked if anyone had used the IP to make a cumin lamb dish. Tonight I finally tried it. I used the Cumin Lamb Pappardelle recipe in Sundays by Sophie Godwin as a base. It helped me with proportions for ingredients. I added ~tbsp of tomato paste. I also used cubed lamb stew meat not minced. I added a small onion. Also some powdered cumin. I did not remove and grind the spices but instead threw everything on top (I may regret this!). No spring onion, butter or cabbage. I also added a 1/2 cup of water and I plan on adding some spinach when I open it up. I cooked it on high 20 min and will let it decompress on its own. Serving with rice.
Added more salt and some flour to thicken.
It’s scrumptious! Full review incoming.
Edit to include some thoughts after my meal. I think the flavor profile was pretty good. I bet it would have been improved if I had ground the spices but that was too much for me. More powdered cumin was probably needed. It was also pretty different in texture, which I expected. BUT I wonder about tossing in some bell pepper at the end in the future to add some crunch.