Make this recipe on the stovetop or in the pressure cooker.
Simply serve with steamed rice and a hands-off dinner is yours.
It’s so good!
Elise Bauer
The Secret to Great Lamb Curry
The key is slow cooking the tougher cuts of lamb.
Those 1-hour lamb stews?
Want to speed up the process?
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you could cut the time in half if you use a pressure cooker.
Brown the lamb and onions as directed on the stovetop or using the sear function of the Instant Pot.
Cook the curry for 50 minutes on high pressure.
Elise Bauer
Then release the pressure, add the potatoes, and cook for another 10 minutes at high pressure.
Bone-In or Boneless Lamb?
Just double-check you are using meat from the more flavorful cuts like a lamb shoulder or shank.
Elise Bauer
Add the meat and cook at pressure for 50 minutes.
Then release the pressure, add the potatoes and cook 10 minutes more.
Working in batches if necessary, brown the meat well on all sides and remove it from pan.
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Lower the heat to medium low and add the curry powder to the ghee or oil.
Cook gently for a minute or two.
Add onions and garlic and cook 5 minutes.
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Bring to a simmer, reduce the heat to low, and cover the pot.
(you’ve got the option to also put the pot in a 300F oven).
Cook for 2 hours.
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Check at 2 hours to see if the meat is falling off the bone.
It should be starting to do so.
Cook until tender, another 45 minutes.
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While the curry is cooking, cook the rice.
Put 2 cups of basmati rice in a medium thick-bottomed pot.
Remove from heat, keep covered, and let steam for 10 minutes, then fluff with a fork.
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Taste for salt and add some more curry powder or add cayenne if you want things spicier.
Serve over rice with chutney and/or yogurt for drizzling over top.
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