Spicy Lamb with Buckwheat Recipe

Buckwheat groats are a very healthy grain to eat.

Although we use the word 'wheat' in buckwheat the grain itself is actually a fruit seed related to the rhubarb family and contains no wheat or gluten. See the link here to read my health benefits of eating buckwheat page.

My spicy lamb and buckwheat recipe is a real wholesome dish and quite versatile. You can eat it as a lamb and buckwheat curry dipping in bread or other accompaniments. Also you can drain off the curry gravy and serve my lamb and buckwheat with a salad. It can be drained and eaten in a bowl as it is or even served with plain rice.

This lamb and buckwheat recipe is a one pot meal recipe that takes only 8 minutes to cook in a pressure cooker.

This recipe is very delicious and there is plenty to share if you eat it with some nice side dishes.

Ingredients for Jeenas Kitchen Lamb and Buckwheat Recipe
4-5 Tbsp Buckwheat Groats
2 Lamb Steaks
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Paprika
1/4 tsp Turmeric
1/4 tsp Cayenne Pepper or Chilli Powder
1 tsp Fresh Ginger (grated/minced)
2 Garlic (crushed)
Large Pinch Ghormeh Sabzi (dried methi/coriander/chives)
Salt and Pepper
1 +1/2 Cup Water
Rice Bran Oil (or other healthy oil like rapeseed/olive)

How to Make Jeenas Kitchen Spicy Lamb with Buckwheat Recipe

Cut the lamb steaks into even bie sized peices disarcding the fat.

Drizzle some oil into the ressure cooker and brown the meat by gently frying it on all sides.

Add garlic, ginger and spices.

Stir well and turn off the heat.

Add buckwheat then water..

Add ghormeh sabzi.

Give the lamb and buckwheat a slight stir.

Place lid onto the pressure cooker and bring to full pressure, turn down heat to the lowest heat setting and cook for 7-8 minutes.

Place cooker under cold water and release pressure bu taking the lid off.