Indian-style red lamb curry with potatoes (Instant Pot)
Curries With Bumbi · ♥ 597 likes · 29.9K views · 8 min video
Read about lamb in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ kg boneless lamb
- 9 cloves large garlic cloves
- 2 inch ginger
- water
Blend the garlic and ginger with a few tablespoons of water to a smooth paste.
Ginger-garlic paste
- 1 whole onion
- 3 whole potatoes
- 2 tsp coriander seeds
- 1 tsp cumin seeds
Dry roast the coriander and cumin seeds in a pan over low heat, shaking, a few seconds until fragrant and not too brown; grind in a mortar and pestle or spice grinder.
- 5 tbsp oil
Set the Instant Pot to saute on more; heat about 5 tbsp oil and fry the lamb in a single layer, then stirring, until it turns from red to brown; remove to a bowl.
Browning the lamb
- 1 whole dried bay leaf
- 1 inch cinnamon stick
- 6 whole green cardamoms
- 4 whole cloves
Fry the bay leaf, cinnamon, cardamoms and cloves a few seconds; add the onions and fry until golden brown, five to six minutes.
Fry the ginger-garlic paste a few minutes; return the lamb and fry, stirring, until its released water has evaporated.
- 5 tbsp plain unflavored yogurt
- 3 tsp paprika
- ½ tsp cayenne pepper
- 2 tsp salt
- ¼ cup water
Stir the yogurt with the paprika, cayenne, salt, ground cumin and coriander and a quarter cup of water until smooth.
Spiced yogurt without curdling
Switch the pot off and add the yogurt a little at a time, stirring after each, so it does not curdle.
- 1 tsp sugar
Back on saute at normal heat, add a teaspoon of sugar and black pepper and stir until the gravy thickens.
Thickening and the potatoes
- freshly ground black pepper
- 1 cup warm water
Add the potatoes and a cup of warm water, up to 2 cups for more gravy.
Lid on, valve to sealing, pressure cook on manual 45 minutes for very soft lamb; release pressure naturally.
Pressure cooking
- 1 tsp garam masala powder
Optionally reduce the gravy on saute; add a teaspoon of garam masala, taste, and add about half a teaspoon of sugar.