Recipe For Candied Yams

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Navajo Lamb Chili with Black Beans and Yams Pressure Cooker

Navajo Lamb Chili With Black Beans And Yams Pressure Cooker


SERVES 6 – Cooker: 5- to 8-quart – Time: 12 minutes at HIGH pressure


  • 2 pounds boneless leg of lamb, trimmed of fat and cut into ½-inch cubes
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 cups cubed (¾-inch) peeled yams (about 2 yams)
  • 1 medium white onion, chopped
  • 2 tablespoons ancho chile powder
  • 1 tablespoon chopped garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, preferably Mexican
  • 1 (14.5-ounce) can diced tomatoes in juice, undrained
  • 1 (14-ounce) can reduced-sodium chicken broth
  • 1 (15-ounce) can black beans, rinsed and drained, or 1¾ cups freshly cooked black beans


  • crumbled feta cheese.
  • sliced green onions.


  1. In medium bowl, combine the lamb, salt, and pepper; toss to evenly coat
  2. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
  3. Add the lamb, yams, onion, ancho chile powder, garlic, cumin, and oregano
  4. Cook, stirring frequently, for 5 minutes
  5. Do not brown the meat
  6. You can do this in batches
  7. Stir in the tomatoes and their juices and broth
  8. Close and lock the lid
  9. Set the burner heat to high
  10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  11. Set a timer to cook for 12 minutes
  12. Remove the pot from the heat
  13. Open the cooker with the Natural Release method; let stand for 15 minutes
  14. Be careful of the steam as you remove the lid
  15. Stir in the beans and simmer, uncovered, over medium heat until heated through
  16. Taste for salt and pepper
  17. Serve the chili hot, topped with feta and green onions

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