Kheema Meatloaf (Lamb Meatloaf)
Indian-spiced ground lamb meatloaf cooked in a pressure cooker with CrispLid air-fryer basket, then browned with the CrispLid.
⏱️ Prep: 15 min🍳 Cook: 28 min
Ingredients
| — | cooking spray | |
| 2 pounds | 905 g | ground lamb |
| 4 | eggs, lightly beaten | |
| 2 cups | 480 ml | diced yellow onion |
| 1/2 cup | 120 ml | chopped fresh cilantro |
| 2 tablespoons | 30 ml | minced fresh ginger |
| 2 tablespoons | 30 ml | minced garlic |
| 4 teaspoons | 20 ml | garam masala, or more to taste |
| 2 teaspoons | 10 ml | salt |
| 2 teaspoons | 10 ml | ground turmeric |
| 2 teaspoons | 10 ml | cayenne pepper |
| 1 teaspoon | 5 ml | ground cinnamon |
| 1/4 teaspoon | 1.3 ml | ground cardamom |
Instructions
Servings: 2. Ready in: 58 min. Prep time: 15 min. Cook time: 28 min.
Directions:
- Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet. Add 1 1/2 cups water to inner steel pot.
- Cut a 12-inch square sheet of aluminum foil. Spray cooking spray onto foil.
- Mix ground lamb, eggs, onion, cilantro, ginger, garlic, garam masala, salt, turmeric, cayenne, cinnamon, and cardamom in a bowl until thoroughly combined.
- Form lamb mixture into a round loaf, and place onto the foil. Pull corners and sides of foil up, and cover loaf very loosely. Place covered loaf onto fryer basket.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 20 minutes on High Pressure. Let pressure release naturally for 10 minutes, then set steam vent handle to Venting to quick-release remaining pressure.
- Open the foil packet and lay the foil flat. Allow any liquid and fat to drain off. Unplug pressure cooker.
- Set CrispLid on top of inner steel pot and plug in. Set to 400°F (200°C) and cook for 4 minutes; flip meatloaf and continue cooking until the top and bottom are brown and the edges are slightly crisp, about 4 minutes more. A thermometer inserted near the center should read at least 160°F (70°C). Lift the lid using the handle and set it on the silicone mat.
- Drain fat and liquid and let stand 5 minutes before slicing.
Mealthy Tip: If you do not have foil, use a 7-inch stainless steel container and form the meatloaf in that pan. Once the pressure cooker has finished cooking, you may want to drain off any fat and liquid before browning the top of the meatloaf.