45 Minute Lamb Curry (Succulent and tender!)
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- Опубликовано: 9 авг 2022
- This lamb curry is melt-in-your-mouth tender and features the flavours of aromatic fennel and fiery chili.
The best part is that it only takes 45 minutes, and it's a curry you don't have to babysit on the stove. Which means, more time to do other things :D
Perfect paired with hot basmati rice, or naan/rotis.
INGREDIENTS
2 lbs boneless lamb shoulder, cubed
¼ cup plain yogurt
4 tsp ground fennel
4 tsp kashmiri chili powder
1 tsp turmeric
1 medium onion, chopped
4 cloves garlic
2 inches ginger, sliced
4 tbsp canola oil
1 bay leaf
1 small piece cinnamon
4 green cardamom
3 cloves
½ cup strained tomato sauce (passata)
2 tsp ground coriander
2 tsp ground cumin
Salt to taste
½ cup water
Fresh chopped coriander to garnish
METHOD
In a large bowl marinate lamb in yogurt, 2 tsp ground fennel, 2 tsp chili powder, turmeric, and salt to taste. Mix to combine, and allow to marinate for as long as it takes to prep the other ingredients.
To a food processor/blender add onions, garlic and ginger, and blend until smooth.
Set Instant Pot to saute mode, and add oil. Once hot, add bay leaf, cinnamon, cardamom, and cloves and saute for 10-15 seconds or until fragrant. Add onion mixture and cook for 5-6 minutes stirring often until slightly golden.
Pour in strained tomato sauce and seasoning with remaining fennel, chili powder, ground coriander, ground cumin and salt to taste. Cook tomato mixture down until the oil begins to separate along the edges, and the tomatoes become jammy in texture.
Add marinated lamb, and mix to coat in cooked down tomatoes. Cook for 5-6 minutes to seal all sides of the lamb.
Add water, and set Instant Pot to the pressure cook setting on high. Set the timer to 25 minutes.
Once ready, allow pressure to naturally release. Reduce curry on saute mode to desired consistency.
Garnish with fresh coriander and serve with hot basmati rice, naan, or rotis. Enjoy! 
Хобби
Amazing recipe, I used to put too much curry powder in my lamb curry, the crushed tomato was the key! Simple and amazing
I just cooked this exact to your recipe. It turned out the most delicious lamb curry ever!!! 🙏
Wow! We just got an Instant Pot and your recipe sounds so doable. Can't wait to make lamb curry!
Thank you for sharing this simple and tasty recipe! really happy with the result! Instant pot is a life saver!!
Finally. An instant pot recipe
How long would it take to cook on stove top?
Hi Vijaya, this looks great. Would it taste just as good using other proteins like chicken or beef? I don't have much experience with lamb and don't see it in many supermarkets near me!
after watching this I went out and bought a insta pot made your recipe today the flavor is just delicious perfect about of bite not overpowering the spices. The meat is so tender it's just falling apart it is the first time i have ever used a pressure cooker I did cook a chicken curry prior on slow cook and that was perfect as well thank you Vijaya for introducing the insta pot and an awesome recipe .
Amazing looking dish ! Thanks for sharing. 😎 👍
How long would it take without the pressure pot
Best recipe ever ! Thank you
I made this recipe and the lamb curry was delicious. You are such an inspiration to your viewers on utube with your fantastic recipes😊😊😊
Did you pop the valve or wait for the pot to cool and depressurize?
Where do I find some of these ingredients? green cardamom? Kashmiri chili powder? ground fennel?
I was wondering what my dish of the week was going to be. This looks like awesome sauce.
Hope you enjoy
Stunning!, thank you for sharing, i have my folks over for lunch this Saturday, its winter so i am thinking of making lamb curry pies, with peas, gravy and mash and some bbq beans, i little infusion to please the old and young, i need to get the gravy thick so its not too runny in the pies, i guess i just reduce it down, my plan is to make the curry Fri night so i have time to get it to the right thickness and can reheat for the lunch on Saturday to add to the pie fillings, lets see how i go lol
Congratulations to a new mum. ❤
I had to use what I had. I don’t buy passata and I only had meaty neck bones. I minced onion and tomatoes along with garlic and used ginger paste. I had to use extra water to cover the bones and cooked 40 minutes under pressure. When I opened it there was excess water( duh) so I put in cubed potatoes and cooked under pressure for 5 more minutes. Yyyuuummmyy. It was so amazing. I questioned the chili and coriander amount as it said 4 , but it looked like you only used 1 of each. So I used a heaping 1. It turned out amazing! It was a treat I cooked for my birthday. For my birthday I cook a few dishes over a few days that only I enjoy. It wa# so good my youngest daughter and hubby scarfed it down too. Thank you !
Wonderful recipe ❤
Great recipe and beautiful smile too ☺️ ❤️
That looks delicious!
Thank you :D
I have the meat for this marinating in the fridge for use tomorrow. I'm a bit concerned the spices looked much larger quantities than the video but I followed the written recipe in the description box exactly.
Ok whew you weren't lying this is easy, can't wait to try!
Yes, so easy!
Are any measurements available for this recipe? @@vijaya16
You're the best Vijaya 🥳🤗💕😍🌺🌷💞
Vijaya I made matar paneer same way and my wife's niece from Mumbai studying at Leeds University
said tastes as good if not better than the famous Copper Chimney in Mumbai, so thanks again Jayesh
Love all your recipes!
Glad you like them!
So far all of the recipes that I have tried from you have been delicious. This is a great channel for foodies and it doesn't hurt that shes very pretty either.
how much tamatoes if we dont have the paste thank you
Thank you from the UK, for this recipe, looks yummy, like from my favorite wallet breaking restaurant.
I always thought it was the onions, but now see its also the tomatoes giving that luscious gravy.
Gonna try this today, add a few bell chillies near the end.
Let you know the result.
I might add the final dish to a slow cooker, and add fresh tomatoes, as they remain as tomatoes with lovely sweet taste.
Looks delicious , I ll give it a try soon.
Hope you enjoy
Thank you very much
Hi Vijay Congratulations on the new Baby!!!Lovely to hear the great news...I am a great fan of yours. Love your recipes.Cheers...xx
Thank you so much 🙂
kollam chechi
Crazy!
🔥🔥🔥
Looks great 👍🏾
Thank you! Cheers!
How long would it take in a slow cooker? Maybe 3 or 4 hours?
Yes that's probably right to make it tender
Thank you i am making it today. ❤❤👌
Amazing recipe ! You don't shake your head but still wave your hands. Thank you for this recipe.
When I pressure cook meat, oil smells or have weird taste because of oil
Thank You Queen For This Delicious Recipe...🎉🎉🎉
My pleasure 😊
Thank you for this recipe! Made it last night and turned out delicious! Went really well with your Aloo Gobi recipe.
I used mostly small boneless pieces of lamb. I used chopped onions, garlic paste and ginger paste; instead of blending them all together. I don’t think it makes a huge difference and I’m happy to skip one more step. I used one small can of tomato sauce and more tomato paste. Also added more yogurt after adding the lamb in the instant pot and cooked as instructed. Sprinkled a little garam masala in the end. Delicious! Will definitely try it with beef or goat meat another time.
Can I use beef if I don’t have lambs?
Of course 😊
How long do you have to cook it in a normal pot?
90mins+
Viyaya, have you used mace jayvantri and nutmeg, I think.will work wonders on this dish.
This is my favorite recipe to date, thank you.
My Indian guests where astounded.
🦋Your dress is Awesome 🦋
I found that when sautéing the garlic, onion and ginger puree, the mixture turned blue. Has anyone else experienced this?
Absolutely mouthwatering curry done in a flash 👍you look gorgeous as well beautiful lady stunning top all the best with your family & keep bringing us more videos love your passion for food & life ❤ from New Zealand xox 🥝🍎🍏
Thank you so much! Means a lot to me ❤️😍
So you have actually cooked this and tasted it before you finished watching the video? Amazing!!
I prefer the old Skool method of cooking but a great recipe 😊
Using the pressure cooker works. The fennel gives an odd slant almost like Methi. Use of kashmir chilli powder good, not too hot.
Thanks Viyaya, turned out restaurant style, the illusive recipe finally in my hands, now I never have to waste money in restaurant.
If I fancy roti or nan or fat chapatis, can just get from restaurant.
This goes well with rice.
A big thank you.
I will try chicken this way too.
I added curry powder, tandoori powder, and a special curry powder to the recipe as extra.
I will try paneer mutaar this way as well.
My household thanks you many times over
Jayesh
Looking to add taste to my Curry recipe but I'm surprised there's no curry leaf. Looks amazing though. I love Kashmiri shout out to the Kashmirs for making an amazing 🌶️.
Every curry doesn't require a curry leaf.
Don't have a pressure cooker, so a dutch oven it will be with some extra time. Given it won't be a quick curry for me, I'll marinate it overnight,. Looks well worth cooking though, good recipe
Look forward to hearing your thoughts!
Look at those tomato dancing
saute mode 30 mins, Pressure cook is 25 mins, total 55 mins. So curry in hurry is little lagged .😁
Pretty lady that coooks wooow
Just use a pot with lid and a stove. You dont need all those fancy electric machines. I take pride in using as few tools as possible for as many different jobs as possible in the kitchen. I dont even own a microwave oven. Those are only good for one thing and that is making popcorn. And I refuse to own one fairly expensive machine for making only one thing.
I stopped watching when the yoghurt went in
You cannot taste the yogurt when cooked! Or you can use cream, this gives it a mellow flavour and tenderises the meat
😍😍😍
oh lady, you gotta leave the bone IN