Lamb Curry in a Pressure Cooker

Lamb Curry in a Pressure Cooker

It's funny, the absurdity of calling anything Lamb Curry.  The word curry refers to such a large swath of food as to be almost unusable.  Still, what else do I call this?  Interestingly enough, I'll be posting ANOTHER lamb curry recipe soon.  But for now, a very simple Indian Style curry with lamb made very quickly.

This recipe was inspired by

Madur Jaffery's Quick & Easy Indian Cooking

The book can be found here:  Amazon

Now the recipe:

INGREDIENTS

• 2 lbs of defatted lamb cut into 1 inch cubes
• 3 small onions
• 2 Tablespoons of ginger paste
• 2 Tablespoons of minced garlic
• 1 1/2 Teaspoon of chili powder (You could substitute cayenne pepper if you want some heat!)
• 1 1/2 Teaspoon of ground roasted cumin (or just regular ground cumin).
• 1 can of diced tomatoes (14.5 ounces)
• 1 can of tomato sauce
• 8 Tablespoons of heavy cream
• 1 1/2 Teaspoon of garam masala
• 1 Teaspoon of dried kasoori methi (fenugreek leaves) crushed in your hand
• 1 Tablespoon of butter
• salt to taste

DIRECTIONS

1. Put everything except the garam masala, kasoori methi, and butter into the pressure cooker.  Seal it up and cook for 30 minutes on 1 bar of pressure.
2. Take it off the heat, cool it down with tepid tap water, and take off the lid.  Put it on the stove on medium heat, add the garam masala, kasoori methi, and butter.  Stir in salt to taste.  Cook over medium heat till it thickens.  This should take from 10-20 minutes.
3. Serve on rice!

VARIATIONS
Such an easy recipe and you can really play with this technique.  You can cook chicken and beef in the same way, and you can mix up the spices entirely, trying different proportions.   You can also throw in bell peppers for an easy addition.  You can try some chili peppers to make it hotter, and there are a ton of Indian Spices that you can add in different quantities to get different tastes.  This technique is so easy that it really lends itself to learning about Indian Food and experimentation.