INSTANT POT LAMB CURRY WITH COCONUT & TOMATOES
Made with warm Indian spices, tomatoes and rich coconut milk, this Instant Pot lamb curry is creamy and delicious and the meat is succulent and soft. Cooking on the stovetop would require 2-2.25 hours to get the same results but it's much quicker in the pressure cooker.
Provided by Instant Pot Eats
Categories Main
Time 1h15m
Yield 5
Number Of Ingredients 17
Steps:
- Prepare all the ingredients for part 1 and turn the Instant Pot. Press the Saute function key and allow the pot to heat up slightly.
- Add the ghee or butter and onions and cook for 2 minutes, to soften. Add garlic, ginger and cilantro and cook together for another minute, stirring well.
- Finally, add all the spices and salt and stir through the onion mixture to release the aromas. Press Cancel to stop the Sauteing process. The mixture will brown and get pretty sticky and some of it may get stuck to the bottom. Add a little splash of water to the pot and stir through scraping off any stuck mixture from the bottom. This will prevent any burning during pressure cooking.
- Add the lamb and tomatoes and stir through well. Pop the lid and lock, making sure the top valve is pointing to Sealing. Press Manual/Pressure Cook, set to HIGH pressure for 25 minutes. It will take 10 minutes for the Instant Pot to build up the pressure and the timer will commence. Once done, release pressure naturally (should take 15 minutes). In the meantime, prepare ingredients for Part 2.
- Open the lid and stir the curry. Press the Saute function again. Add the carrots and peppers and cook for 5-7 minutes on Saute, stirring frequently. The curry will bubble away, which will thicken the broth.
- To finish the curry, add the thickened coconut milk and stir through.
Nutrition Facts : ServingSize 1.5 cups, Calories 402 calories, Sugar 3.5 g, Sodium 1123.8 mg, Fat 20.3 g, SaturatedFat 10.8 g, TransFat 0 g, Carbohydrate 8.5 g, Fiber 2.7 g, Protein 33.5 g, Cholesterol 116.4 mg
LAMB CURRY
James Martin's easy lamb curry is an aromatic mix of fresh ginger, spices and coconut milk. Use cheaper neck fillets and slow cook them to perfection.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 17
Steps:
- Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.
- Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden-brown and softened.
- Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough chicken stock to just cover the lamb.
- Heat the mixture until simmering, then partially cover and cook on a low heat for about one hour, or until the lamb is tender.
- Skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted.
- Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.
- Serve onto warmed plates with steamed basmati rice alongside.
LAMB STEWED IN COCONUT MILK
This is a lovely, spicy stew from Madhur Jaffrey's Quick and Easy Indian Cooking. She recommends using a pressure cooker, but I simmered it on the stovetop. Directions are included for both methods. I used all powdered forms of the spices rather than sticks, pods, etc. Peas are also good added to this.
Provided by pattikay in L.A.
Categories Stew
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Pressure cooker:.
- Put oil in a pressure cooker and set over medium heat. When the oil is hot, put in the curry leaves (if using), cinnamon, cardamom, cloves and peppercorns. stir once and put in the onion.
- Saute for 1 1/2 minutes or till onion is soft and put in the meat, potatoes, carrots, turmeric, coriander, cayenne, green chiles, salt and 1 cup of the well stirred coconut milk.
- Cover securely with lid and on high heat, bring up to full pressure.
- Turn heat to low and cook for 15 minutes.
- Lower pressure with the help of cool water poured on the lid and remove the lid. Cook, uncovered, over high heat for 5 to 6 minutes, stirring gently as you do so.
- Add the remaining coconut milk and bring to a simmer.
- Stovetop:.
- Saute cinnamon sticks, cardamom pods, cloves, peppercorns (or powdered versions of the spices) and onions in the oil till onion is soft.
- Add meat, potatoes, carrots, chiles, remaining seasonings, the stirred coconut milk and 3/4 cup water.
- Bring mixture to a boil, reduce heat and simmer for about an hour.
- When meat and vegetables are tender and sauce somewhat thickened, uncover and increase heat slightly to reduce liquid if necessary.
Nutrition Facts : Calories 853, Fat 65.5, SaturatedFat 33.5, Cholesterol 122.5, Sodium 911.9, Carbohydrate 34.7, Fiber 6.6, Sugar 9.8, Protein 34.1
LAMB COOKED IN MILK
From 50 Great Curries of India by Camellia Panjabi. I have been wanting to try Indian food although so much of it seems to be very spicy and hot. This recipe I came across seems very mild so I can enjoy the flavors without the heat. The author states that this is a Kashmiri Muslim recipe.
Provided by rosered
Categories Lamb/Sheep
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak the saffron strands in 1/4 cup of water.
- Soak the lamb in lukewarm water for 30 minutes, until lightened in color.
- Peel the shallots and puree in a food processor, or grate them.
- Fry shallots in 2 tablespoons of the oil in a skillet until golden.
- Boil the meat and bones in a large pot in 6 cups of water, along with 3/4 teaspoon of salt, the bay leaf, 1 clove, 3 cardamoms, 1 cinnamon stick, and the fried shallots until tender.
- Lift out the meat and set aside.
- Strain the stock and discard the bones.
- While the meat is cooking, bring the milk to boil in another pot, with the remaining clove, cardamoms, and cinnamon stick.
- Put a wooden spoon into the pot to prevent the milk from boiling over.
- Stir from time to time and keep cooking until the milk reduces and thickens.
- When it is reduced by a third, remove from the heat and leave to cool; strain.
- Add the cream and stir well.
- Now add the meat and 3 cups of the stock to the milk.
- Heat the remaining oil in a ladle held over medium heat.
- Add the fennel powder to the oil, then after 20 seconds add the cumin and pepper.
- Cook for just 10 seconds; pour the oil mixture into the meat.
- Add the sugar; season with salt to taste.
- Cook for a few minutes with the lid on to prevent the meat from darkening.
- To serve, reheat uncovered and simmer for about 2 minutes.
- Add the saffron just before removing from the heat.
Nutrition Facts : Calories 872.1, Fat 71.5, SaturatedFat 29.5, Cholesterol 172.8, Sodium 247.6, Carbohydrate 18.8, Fiber 0.3, Sugar 0.5, Protein 37.9
SPICY COCONUT LAMB STEW
Spicy Coconut Lam Stew, made with garam masala and Noubess Hot and Spicy Herb Sauce.
Provided by Gemma
Time 2h15m
Number Of Ingredients 10
Steps:
- Clean meat with vinegar, lemon or lime juice. Rinse well and pat dry. In a large, heavy nonstick frying pan over high heat, warm oil. When the oil is hot, add a few of the lamb pieces
- and sear until they are lightly brown but not cooked through, about 2 - 3 minutes each sides.
- Remove from pan and set aside on a platter. Repeat in batches with remaining meat pieces.
- In the same pan, add onion, garlic, ginger, garam masala and cook for 2 - 3 minutes. Add Noubess Hot and Spicy Herb Sauce and stir to mix.
- Add lamb pieces and coconut milk. Mix gently and well.
- Bring to a boil over high heat. Reduce the heat to low, cover and simmer until the meat is tender enough to be broken apart with a utensil. Cooking time may be about 1 hour 15 minutes or 1 hour 30 minutes. Season to taste and serve with rice preferably.
Nutrition Facts : ServingSize 1 grams
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