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
Serves 4, prep time 10 minutes, cooking time 10 minutes
INGREDIENTS
1 cup plain yoghurt
6 cloves of garlic chopped
2 tbsp ginger minced
2 tbsp amchur powder
1 tbsp ground cumin
½ tsp ground cloves
2 tsp red & 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
To serve: Steamed basmati rice, coriander leaves and chilli strips
METHOD
Mix the yoghurt garlic, ginger, amchur, cumin, cloves, pepper, salt, and chili powder in a large bowl.
Add the lamb to the yoghurt mixture and evenly coat.
Cover the bowl and refrigerate for at least one hour, or ideally overnight.
Using the sauté function, select high, heat the oil for about a minute, until shimmering.
Add the cardamom and cinnamon sticks; cook for a minute, until fragrant.
Next, add the lamb to the pot and stir, pour in the beef stock.
Secure the lid pressure valve; cook on high pressure for 20 minutes.
Once cooked, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
Season to taste, serve with steamed basmati rice, top with some coriander leaves and chill strips.
