(1 hr, serves 8)
Cooking lamb curry in the instant pot is only a little faster than cooking this on the stovetop, but does mean that you can make it in advance, or go run an errand (or attend a board meeting, in my case), and let it keep warm until you’re ready to devour the dish.
3 TBL vegetable oil
3 medium onions, chopped
2 TBL ginger, chopped fine
6-8 garlic cloves, smashed
1 tsp black mustard seed
1 tsp cumin seed
3 cardamom pods
3 cloves
1 stick cinnamon
6-12 curry leaves (optional)
1-2 TBL raw red chili powder
1 TBL Sri Lankan curry powder
1 1/2 tsp salt
3 lbs leg of lamb, cubed, about 1 inch pieces, with some fat left on
1/2 c. ketchup
1 can coconut milk
1-2 TBL lime juice
1. In the Instant Pot, heat oil and sauté onions with ginger, garlic, mustard seed, cumin seed, cardamom pods, cloves, cinnamon and curry leaves until onions are golden/translucent (not brown), stirring as needed.
2. Add chili powder, curry powder, and salt, stirring to combine, then add lamb and sear, stirring occasionally, for a few minutes, to bring out the flavor of the meat.
3. Add ketchup and coconut milk, stir well, scraping up any bits stuck to the bottom.
4. Set to pressure cook for 15 minutes; allow pressure to release before opening. Add lime juice and salt to taste, simmering if needed to reduce liquid.
5. Serve hot, with rice or bread.