Lamb Curry
An Indian-style lamb curry cooked in a pressure cooker. In a regular pot it will take about 1 to 1½ hours.
⏱️ Prep: 30 min🍳 Cook: 90 min
Ingredients
| 1 kg | lamb meat (lamb shoulder) | |
| 1 | banana, sliced | |
| 1 cup | 240 ml | coconut milk |
| 1 | bay leaf | |
| 1 cup | 240 ml | onion, coarsely chopped |
| 3 cloves | garlic, chopped | |
| 2 tbsp | 30 ml | curry |
| 2 ½ tbsp | 38 ml | ground cumin |
| 1 | apple, cored and sliced | |
| — | salt | |
| — | black pepper, freshly ground to taste | |
| 1 | jalapeño pepper, chopped, seeds removed | |
| 1 | tomato, chopped | |
| 2 tbsp | 30 ml | flour |
| 4–5 leaves | coriander leaves, for garnish |
Instructions
Trim most of the fat off the meat and cut it into cubes about 2–3 cm thick. Put all the ingredients into a pressure cooker. Stir them well. Close the lid tightly. Cook the dish for 20 minutes. Then release the pressure and open the cooker according to the manufacturer's instructions.
Pour the dish into a large bowl. Garnish with the coriander. You can serve it with grated coconut, peanuts, chutney or rice with raisins (see recipe) as a side.
In a regular pot it will take about 1 to 1½ hours.