I usually make this recipe with lamb, but you can swap in goat or mutton. The ingredient list may seem extensive, but together all these flavours really work. Forget the takeaway tonight, you can make this delicious curry in 20 minutes.
- 1 cup plain yoghurt
- 6 cloves of garlic chopped
- 2 tbsp ginger minced
- 2 tbsp amchur powder
- 1 tbsp ground cumin
- 1/2 tsp ground cloves
- 2 tsp red and black pepper
- 2 tsp of salt
- 2 tsp Kashmiri chili powder
- 1kg of lamb cut into 4cm pieces
- 2 tbsp vegetable oil
- 8 cardamom pods cracked
- 3 cinnamon sticks
- 1 cup of beef stock (Steamed basmati rice, coriander leaves and chilli strips to serve)
- 1Mix the yoghurt garlic, ginger, amchur, cumin, cloves, pepper, salt, and chili powder in a large bowl.
- 2Add the lamb to the yoghurt mixture and evenly coat.
- 3Cover the bowl and refrigerate for at least one hour, or ideally overnight.
- 4Using the sauté function, select high, heat the oil for about a minute, until shimmering.
- 5Add the cardamom and cinnamon sticks; cook for a minute, until fragrant.
- 6Next, add the lamb to the pot and stir, pour in the beef stock.
- 7Secure the lid pressure valve; cook on high pressure for 20 minutes.
- 8Once cooked, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
- 9Season to taste, serve with steamed basmati rice, top with some coriander leaves and chill strips.
Serving Size: 4
Serving Per Recipe: 4
Amount Per Serving
- % Daily Value*
- Total Fat3.6g 5%
- Saturated Fat 0.4g2%
- Trans Fatg
- Total Carbohydrate45.7g15%
- Dietary Fiber 9.9g39%
- Sugars 22.1g
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.