45 Minute Lamb Curry (Succulent and tender!)

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!