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A mild Indian-style curry of lamb. With a pressure cooker, total preparation time is a bit more than an hour. See notes for non-pressure-cooker instructions.
- 2 lbs / 900g lamb stew meat (leg of lamb), cut into 1in / 3cm cubes
- 1 red onion, chopped
- 2 tbsp butter
- 3 cloves garlic, chopped
- 4 tsp ground coriander
- 1½ tsp ground cumin
- 1 tsp ground ginger
- ½ tsp turmeric
- 1 tsp cayenne pepper
- 1 tsp garam masala
- 1 tsp salt
- 1 red bell pepper, diced
- 1 lb / 500g spinach, chopped (frozen is OK)
- ¼ cup white wine
- ½ cup beef or chicken stock (or water)
- 1 cup / 250ml yogurt or kefir
- ca. 10 mint leaves, chopped
- ca. 10 leaves of lemon balm (optional), chopped
- handful of cilantro leaves, chopped
- Set pressure cooker over medium-high heat. Add butter and onions. Cook until onions are nicely browned.
- Add coriander, cumin, ginger, turmeric and garam masala. Cook for another minute or two until fragrant.
- Add garlic and bell peppers. Cook until bell peppers start to soften.
- Add meat. Cook until browned and fragrant, 5-10 minutes.
- Add cayenne pepper, salt and spinach. Add white wine and stock.
- Put on lid and cook at high pressure for 30-35 minutes. Reduce heat if necessary.
- Release pressure. Reduce over medium heat until most of the liquid has evaporated.
- Stir in mint, lemon balm and cilantro. Stir in yogurt or kefir.
- Adjust seasoning with salt and pepper.
- Serve with Basmati rice.
- Without a pressure cooker, step 6 changes as follows: Cover and simmer over low heat until meat is tender, ca. 1 - 1½ hours. Add water if necessary.
- If you have leftovers, no problem. This dish keeps a day or two in the fridge and freezes very well, too. After re-heating you'll probably need to adjust the seasoning.
- This recipe is the result of "reverse-engineering" a similar dish at one of our favorite local Indian restaurants.
Preparation time 1 - 1½ hours (pressure cooker version)
Yields 4-6 servings
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