[What I had for breakfast today: THIS. Read on for the recipe!]
So, you guys, Adam is pretty ridiculous. I mean, we both have our flaws, of course, and we fight and make up and hold grudges and let things go like normal married people. But just the quantity of urban homesteading he's able to accomplish while working and parenting--I live with the guy, and I don't understand how he does it.
This morning when I woke up, the Instant Pot was simmering away and smelling delicious. Adam dished me up a bowl of this incredible curried lamb congee, rich with his homemade chicken stock, and then garnished it with a fresh tomato (which he grew), fermented mustard greens (also homegrown, and which he pickled), and homemade yogurt (yup). As I eat it, and write this, he's mixing up some sandwich bread dough. While it cooked, he was kneading bagel dough. This guy.
I asked Adam if I could share the recipe here, and he said, "Sure, but I just threw a bunch of stuff into the Instant Pot." Here's what further inquiry revealed; do keep in mind all quantities are very approximate.
Lamb Curry Congee
Lamb necks, about a pound
One and a half cups of jasmine rice, washed
8 cups of chicken stock, ideally homemade, plus about 2 cups of water
About three inches of ginger, unpeeled, scrubbed and sliced*
About 3 tablespoons of the tikka masala from Savory Spice
One small onion, sliced
Four cloves of garlic, sliced
One cayenne pepper, sliced
*If you aren't sure that your ginger is organic, peel it!
Put everything in your Instant Pot or pressure cooker, and cook for 45 minutes at high pressure. If you don't have a pressure cooker, you can do this in a heavy pot on the stovetop or in the oven, too--but you'll want to let it simmer for a few hours.
Garnish with fresh tomatoes and pickled mustard greens and yogurt. (Honestly, I think any greens would be delicious here, as would cucumbers, hard-boiled eggs, minced herbs, toasted fennel seeds...)