LAMB KARAI
Servings
4
Ready In:
1 hour with a pressure pot
2.5 hours on the stove
Good For:
Lunch, Dinner
Introduction
About this Recipe
By: Reezwanah Seedat
Lamb Karai…Cooking lamb has always been daunting for me… waiting several hours for the meat to cook… @instantpotsa has made it soo much easier …👌
Tender lamb cubes with soft melting potatoes in a thick spicy gravy…served with salad and rotis.. Used my regular lamb curry recipe…..however I adjusted the method ever so slightly since I used my InstantPot and of course cooking time was reduced.
This curry is perfect for bunnies (fresh unsliced quarter loaf) or even with fragrant basmati rice.
Ingredients
- 1 kg lamb pieces washed and strained (I soaked mine in vinegar and rough salt)
- 1 big onion
- 2 tomatoes
- 3 tbl red chilli garlic paste or Lamb Karai masala
- 2 tsp red chilli powder
- Half tsp tumeric powder
- Salt to taste
- 2 tsp Dhana jeeru
- Sprinkle of jeeru seeds
- 2 cinnamon sticks
- 2Â cardamom pods
- Few peppercorns, cloves and aniseed
- 3 tbs yogurt (optional)
- 2 green chilli
- 3 potatoes
- Half cup oil or ghee
Step by Step Instructions
Step 1
Saute the onion in the ghee with the cinnamon stick, cardamom, peppercorns, green chilli and jeeru.
Step 2
Once light and golden add the meat along with the ginger, garlic, yohurt, salt and tumeric. Allow to cook for a few minutes.
Step 3
Add some water, mix well and close the lid, set on 15 min pressure cook. Auto steam release to cook.
Step 4
Carefully open the lid, add tomatoes and spices and set back to saute mode. Allow to simmer.Â
Step 5
Finally add your potatoes, top with water and some chopped corriander.
leave to saute for a few minutes.
P.s. If you want more gravy add a bit of water.
For something different serve in a crispy roll as a mini bunny chow.