This mouth-watering pressure cooker hot-peppered lamb curry recipe is a delicious, Friday night treat. This recipe serves 4 people and will take around 1hr to make this easy, pressure cooker favourite. This is a hot curry so if you prefer a milder version, reduce the amount of pepper and chilli. You can also serve it with an extra dollop of yogurt if you like. If you have any leftovers you can pop into an airtight container and either store in the fridge for up to 2 days or you can freeze. Make sure when it comes to serving again that your food is piping hot and cooked all the way through.
- 2 fresh long green chillies
- 2 tablespoons ghee or butter
- 600g boned lamb leg, chopped coarsely
- 2 large brown onions (400g), sliced thinly
- 3 cloves garlic, crushed
- 4cm piece fresh ginger (20g), grated
- 3 cloves
- 4 green cardamom pods, bruised
- 2 cinnamon sticks
- 2 teaspoons coarsely ground black pepper
- 2 medium tomatoes (300g), chopped finely
- 70g natural yogurt
- 125ml water
- 60ml lemon juice
- 4 tablespoons finely chopped
- fresh coriander
Finely chop 1 of the chillies; finely shred remaining chilli.
Heat half the ghee or butter in 5.5-litre pressure cooker; cook lamb, in batches, until browned. Remove from cooker.
Heat remaining ghee or butter in same cooker; cook onion, stirring, about 5 minutes or until browned lightly. Add garlic and ginger; cook, stirring, until fragrant. Return lamb to cooker with spices, tomato, chopped chilli, yogurt and the water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 25 minutes.
Release pressure using the quick release method; remove lid. Stir in juice; season to taste. Serve sprinkled with coriander and shredded chilli and accompanied by steamed white long-grain rice, if liked.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilize pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.