I found this recipe online and was surprised at how good it was! The lamb I used was from a local farm and, although it was labeled "stew meat," it had BONES! After 20 minutes in the pressure cooker, the meat was so tender it was falling off them.
I don't have an Instant Pot so I adjusted the recipe to use a pressure cooker. Ours is a Fissler Vitaquick, and I LOVE it! Mine came with a 4-quart pot and an 8-quart pot, one pressure cooker lid, and one glass lid. The pots nest so I'm able to store all 4 pieces in the space of one pot.
For this recipe I used the 4-quart pot and it was perfect.
Original Recipe: Lamb Korma Instant Pot Pressure Cooker
Pressure Cooker Lamb Curry
- 1 pound lamb leg steak, cut into 1 inch pieces
- 1 T. ghee
- 1 medium onions, chopped
- 1" ginger, grated
- 6 cloves garlic, grated
- 2 T. tomato paste
- 1/2 c. coconut milk
- 3/4 cup water, divided
- 1 t. salt
- 3 t. garam masala
- 1/2 t. turmeric powder
- 1/4 t. cayenne powder
- 1 t. paprika
- 1/2 t. ground cardamom
- 2 T. cilantro leaves
- 1/2 t lime juice
In the bottom of your pressure cooker, over medium heat, melt the ghee and saute onion, garlic and ginger for 1 minute. Add the tomato paste and 1/4 c water. Stir to deglaze pan. Add spices and stir well.
Add coconut milk, the rest of the water, and the lamb. Stir.
Following the instruction on your unit, seal the lid on the pressure cooker, bring up to pressure, and cook for 20 minutes.
Turn off the heat and let the pressure release naturally. Remove the lid.
Add the chopped cilantro and the lime juice, and serve.
We had it with basmati with scallions, and senposai paneer.
I won't be buying that lamb again, but I will definitely be making this recipe again.