Who doesn’t love a flavourful lamb curry? Whether you’re looking for a meal to impress over dinner or a comforting lunch, this lamb curry is sure to please and satisfy. Even better, this curry is cooked using a pressure cooker so you don’t have to wait hours on end to get that melt-in-your-mouth meat. You can enjoy this delicious curry with a side of basmati rice or naan bread.
Prep and Cooking Time – 40 minutes | Serves – 4-6 servings
Ingredients
50g butter / ghee / oil
1 large brown onion, diced
1 large red onion, diced
1 Tablespoon minced garlic
1 Tablespoon minced ginger
1.5kg lamb (I used a mixture of (mainly) diced lamb and lamb bones)
3 Tablespoon curry powder (I use Keens Curry powder)
1 Tablespoon paprika
1 Tablespoon salt
1 teaspoon Garam masala
1 can of diced tomatoes (400g)
1/2 can of coconut milk (200g)
3 cloves
5 peppercorn
Method
Set your pressure cooker to Saute on medium heat. Heat up the oil.
Once oil is heated, place all onions and saute until very soft and translucent. We want to caramalise the onion and have it reduced to half.
Add minced garlic and ginger and saute for an additional 30 seconds. Proceed to add the curry powder, paprika, salt and Garam masala. Continue sauteeing for another minute or two. As you are doing this, gradually add the diced tomatoes.
Add your lamb and coconut milk. Mix together in the pot to ensure meat is coated.
Turn the saute function off before closing and locking your pressure cooker. Set your cooker to pressure cook using the Casserole setting (80kPa / auto steam release) for 20 minutes.
Check the meat is tender and to your liking. Season accordingly before serving.
Notes and Variations
The sauce is quite runny in this recipe, which my family enjoys (all the more to soak up with some naan bread!).
If, like me, you are inclined to use as much lamb meat as you can, I strongly suggest you still include a few lamb bones in anyway. The fat from the bones adds more flavour to the curry sauce. I added about 4 big bones.
This is my first time blogging a pressure cooker recipe and I used my Breville Fast Slow Pro. You may need to adapt this recipe to suit your pressure cooker and its settings.
