Description
If you are in the mood for a quick curry this Instant Pot Lamb Curry is for you! Add extra time for a natural release from the Instant Pot and it rewards you with the most tender lamb pieces and fork tender potatoes.
Ingredients
Units
Scale
Garlic Ginger Paste
- 2 Tbps garlic ginger paste
Lamb Marinade
- 500 grams (1lbs) bonless or bone-in lamb, 1-inch cubes
- 1/2-3/4 cup plain white yogurt
- salt to taste
- 2 Tbsps curry powder
- 1 tsp coriander powder
- 2 tsps cumin powder
- 1 tsp turmeric powder
Whole Spices
- 4 to 6 green cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1/4 cup neutral cooking oil: sunflower, canola, vegetable
Sauce
- 1 large onion, finely diced
- 1 cup tomato passata
- 1/2 cup water
- salt
- 6-8 baby potatoes, or 4 medium sized potatoes. Washed, peeled and cut into halves
- fresh coriander, chopped
Instructions
- Lamb Marinade: Marinade the lamb pieces with all the lamb marinade ingredients. Let it sit covered in the fridge overnight or let it sit for at least half an hour.
- Bloom (Fry) the Whole Spices: Set the Instant Pot to saute mode add the oil to heat. Add all the whole cloves and wait for them to start sizzling as you intermittently check with a spoon and move them around the inner-pot to prevent burning.
- Onions: Add in the onions with a generous pinch of salt to saute and keep stirring so they don't burn. Cook the onions, while stirring, for about 7-8 minutes or until golden brown.
- Garlic Ginger Paste: Set the IP to saute mode "less" and add the garlic paste. Mix that in, continue stirring. 2 to 3 minutes.
- Marinated Lamb: Add the lamb, mix and taste for salt.
- Potatoes and Tomatoes: Add potatoes and the tomato passata, stir. Now pour the water into the container that held the marinated meat and collect what's left of the marinade, mix it into the water and pour that in.
- Seal the Instant Pot: Cancel the saute mode. Place the lid of the instant pot on, turn the valve to SEAL. Set on HIGH PRESSURE for 25 minutes.
- Natural Release: Once the timer goes off, let the pressure release naturally then open the Instant Pot when the pin has dropped. Add chopped fresh coriander and give it one last final stir.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner Main Course
- Cuisine: Indian
Nutrition
- Calories: 433
- Sugar: 4
- Sodium: 80
- Fat: 30
- Saturated Fat: 10
- Carbohydrates: 24
- Fiber: 4
- Protein: 18
- Cholesterol: 63