Description
A flavorful and comforting leftover lamb curry made by simmering tender lamb cubes in a rich blend of aromatic spices and tomato paste, finished with creamy yogurt for a delicious meal perfect for serving with rice or naan.
Ingredients
Scale
Primary Ingredients
- 1/4 cup olive oil
- 1 large yellow onion, diced
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 bay leaves
- 4 whole cloves
- 10 peppercorns
- 3 cardamom pods (or 1 teaspoon ground cardamom)
- 1 cinnamon stick (or 1 teaspoon ground cinnamon)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon turmeric
- 2 teaspoons coriander
- 2 teaspoons garam masala
- 2 cups chicken broth
- 6 ounces canned tomato paste
- 3 to 4 cups leftover lamb, cubed
- 1/2 cup plain yogurt
Instructions
- Sauté Aromatics: Turn the electronic pressure cooker to the sauté function. Once hot, add the olive oil, diced onion, minced garlic, and minced ginger. Sauté for about 3 minutes until the onion starts to become tender and fragrant.
- Add Spices and Lamb: Add bay leaves, whole cloves, peppercorns, cardamom pods, cinnamon stick, kosher salt, turmeric, coriander, garam masala, chicken broth, tomato paste, and cubed leftover lamb to the pot. Stir everything together thoroughly, scraping the bottom of the pot to prevent sticking or burning.
- Pressure Cook: Seal the lid and turn the steam vent to the sealing position. Select the pressure cook setting, set the timer for 12 minutes, and start the cooking cycle.
- Release Pressure: When cooking is complete, perform a quick release of the steam vent to release pressure. Open the lid carefully once the pressure has fully released.
- Final Touch: Remove the cinnamon stick and bay leaves from the curry. Stir in the plain yogurt slowly to combine. Serve immediately, ideally with rice, pilaf, or naan bread.
Notes
- Using leftover lamb makes this dish quick and easy to prepare.
- Adjust the quantity of spices to suit your taste preferences.
- Yogurt adds creaminess and balances the spices—use full-fat for best flavor.
- Be careful during quick pressure release to avoid steam burns.
- Serve with steamed basmati rice or warm naan bread for an authentic experience.