Lamb Curry
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Lamb Curry

Servings

6

Prep Time

10 minutes

Cooking Time

20 minutes

INGREDIENTS

MARINATION INGREDIENTS

  • 1 pound of lamb (stew, shoulder or legs). Dice in cube size pieces and rinse well in cold water
  • 1.5 cups of plain yogurt
  • 2 tablespoons of ginger and garlic paste
  • 1 tablespoon of Red Kashmiri chili powder
  • 2 tablespoons of coriander powder
  • 1 tablespoon of cumin powder
  • 2 tablespoons of Nanak Ghee(clarified butter)
  • 2 green chilis sliced in half

MASALA INGREDIENTS

  • 2 medium sized onions sliced lengthwise
  • 4 large cardamoms (black ones)
  • 6 small green cardamoms (elaichi)
  • 6 cloves
  • 1 tablespoon of cumin seeds (jeera)
  • 1 bay leaf
  • 1 cinammom stick
  • 6 black peppercorns
  • 2 tablespoons of Nanak Ghee (clarified butter)
  • 1 tablespoons of MDH Meat Masala
  • 1/4 cup of water
  • Salt to taste
  • 1 tablespoon of crushed Kasuri Methi
  • Cilantro for garnishing

TEMPERING INGREDIENTS

  • 1 tablespoon of MDH Meat Masala
  • 2 tablespoons of Nanak Ghee (clarified butter)

Sometimes we just want comfort food that takes us back to our roots, and our childhood, and for me, that food is lamb curry. As soon as I hear the sizzle of lamb hitting the pan, I am transported back to mom’s kitchen eagerly awaiting to eat this dish (straight from the pan), with white basmati rice!

This recipe is prepared by pressure cooking the marinated lamb pieces in an instant pot with a very generous amount of masala; however, it can also be prepared in a traditional stove-top pressure cooker or a heavy dutch oven pan. My mom prefers to cook it the traditional way in a dutch oven pan which allows the lamb to simmer in the masala to infuse all the flavors, but I have prepared it both ways and can honestly say that the taste is the same- absolutely YUMMY! I am taking a unique approach to this recipe and omitting tomatoes from it. To me, the magic is in the marriage of onions and lamb, but feel free to add them if you want to.

  1. Marinate the lamb by mixing all the ingredients for marination. If you have time, try to marinate overnight, or at least for 2 hours
  2. Turn your instant pot to Saute mode and add ghee. Once the ghee is hot, add in cumin seeds, cloves, peppercorns, black cardamoms, green cardamoms, bay leaf, and cinnamon stick
  3. Allow to cook for 30-45 seconds, and then add onions and cook them for 7-10 minutes till they are completely brown.
    NOTE: In order for this recipe to be a success, this step is very critical. You do not want to undercook your onions but you cannot burn them either. You will have to babysit them till they reach that perfect brown color
  4. Add in the marinated lamb and bhuno (mix it well) it for 10 minutes or till it begins to leave oil
  5. Add in 1 tablespoon of MDH meat masala (reserve the other 1 tablespoon for later)
  6. Add Kasuri Methi and salt
  7. Add water
  8. Cancel the saute mode, and pressure cook for 20 minutes with natural pressure release. Make sure your valve is set to sealed
  9. Your lamb should be cooked to perfection and if you prefer less gravy, you can turn it on to saute mode and dry out the gravy
  10. For tempering, heat the ghee in a pan
  11. Add in 1 tablespoon of meat masala and cook till you can begin to smell its fragrance
  12. Add it to your lamb curry and mix well
  13. Garnish with cilantro and enjoy it with basmati rice, naan, parantha, or roti

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