1 hour with a pressure pot
2.5 hours on the stove
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.
- 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
- 2 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
Saute the onion in the ghee with the cinnamon stick, cardamom, peppercorns, green chilli and jeeru.
Once light and golden add the meat along with the ginger, garlic, yohurt, salt and tumeric. Allow to cook for a few minutes.
Add some water, mix well and close the lid, set on 15 min pressure cook. Auto steam release to cook.
Carefully open the lid, add tomatoes and spices and set back to saute mode. Allow to simmer.
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.