Lamb Curry Pressure Cooker Recipe

Made with cubed lamb tomatoes and curry spices. You can use Lamb, Mutton or Beef for this recipe.

How to cook lamb?

Ingredients

1. Cooking oil: ½ Cup

2. Cubed Lamb (1" cubes): 2 Pounds
3. Chopped Onions (Preferably ground): 2 Cup

4. Salt: ¾ teaspoon

5. Ground Lal Mirch (Cayenne Pepper): 1 teaspoon

6. Minced Garlic: 2 Tablespoon

7. Finely Chopped peeled fresh ginger (1"): 1 Tablespoon

8. Chopped Hari Mirch (Serrano): 2

Remove seeds and white membrane to reduce heat.

9. Curry powder : 2½ Tablespoons

Substitution

Cumin Powder: 1 Table spoon, and 1 teaspoon

Coriander powder: 1 Tablespoon

Turmeric powder: ¼ teaspoon

Fenugreek powder: ¼ teaspoon

10. Chopped tomatoes: 1½ Cup

11. Water: ?

12. Bay Leaf: 2

13. Degi Mirch (Paprika): 2 teaspoon

14. Garam Masala : 1 Tablespoon

Substitution:

Clove powder: 1 teaspoon

Cinnamon powder: 1 teaspoon

Cardamom powder: 1 teaspoon

Method

1. Heat oil in heavy bottom pan. Brown meat. Remove with slotted spoon and transfer to the pressure cooker.

2. Add onions, salt and cayenne pepper. Sauté about 5 minutes till the onions are translucent and the edges start to turn brown.

3. Add garlic, ginger, and Serrano. Sauté about 2 minutes.

4. Add Curry powder. Sauté about 30 seconds. Transfer to the pressure cooker. Now we are done with the heavy bottom pan.

5. Add tomatoes, Bay leaf, Paprika, and Garam Masala. Lock in the lid.

6. Add water so that the meat is submerged and there is about ¼" of water on top of the meat. Lock in the lid.

7. After the pressure has built to 15 PSI, cook for 15 minutes. Shut off heat. Wait till the pressure drops naturally.