Lamb Curry | Instant Pot

Adapted from this recipe for the instant pot: https://veenaazmanov.com/indian-lamb-curry/

1. Chop up and sear the meat in the pot. Use minimal oil/ghee to get a good sear, meat will release liquid.
2. Pull the meat and add the ghee, dry spices, onion, ginger, garlic. Saute for 5ish min.
3. Add everything to pot and stir. Set for 45 min.
4. Manual Release

INGREDIENTS:

2 lb (900 g) Lamb (leg or shoulder, cut into 2-inch pieces)

1 tablespoon Oil (Cooking or Olive oil )

1 tablespoon Ghee (or oil)

2 tablespoon Garlic (4 large garlic cloves minced)

2 tablespoon Ginger (3-inch fresh ginger grated)

3 cups Onions (red or brown finely chopped)

1 cup Tomatoes (chopped)

¾ cup (180 ml) Yogurt (Greek, plain)

1 tablespoon Lemon juice

½ teaspoon Black pepper

1 teaspoon Kosher sal

DRY SPICES
2 Cinnamon stick
8 Cloves
8 Green cardamoms
2 Black cardamoms
3 Bay leaves

SPICE MIX
2 tablespoon Coriander powder
¾ tablespoon Cumin powder
¼ teaspoon Turmeric powder
1 tablespoon Cayenne (hot)
1 tablespoon Paprika (sweet)
½ teaspoon Garam masala powder

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