This hearty, spicy, lamb and potato curry is delicious! With fall-off-the-bone meat and chunky potatoes it is a perfect winter recipe. This flavorful lamb curry is best enjoyed with steamed basmati rice, fresh sliced onion and a wedge of fresh cut lime.
Course Main Course
Cuisine Indian
Keyword Cilantro, Garam Masala, Garlic, Ginger, Lamb, Onion, Poppy Seeds, Red Chili Powder, saffron strands, Tomato, turmeric powder
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free
Mix all the marinade ingredients well, transfer to an airtight container and refrigerate for 3 to 6 hours.
Set IP on sauté mode, add coconut oil and wait for 'hot' sign. Add anion and ginger/garlic paste, cook till onions turn golden brown. Add turmeric, chili powder and mix well.
Add tomatoes, salt and continue sautéing till you have a uniform paste. Add garam masala, coriander powder and mix well.
Add the marinated lamb and potato to the pot and continue stirring the mixture for 10 minutes. Add ½ cup filtered water to the mixture, mix thoroughly and close the lid. You have two options here: 1. Set to 'slow cook' mode for 3 hrs. or 2. Set on manual, high pressure mode for 40 minutes (wait for NPR).
Transfer the cooked lamb curry to a serving bowl and sprinkle finely cut cilantro.