This is a delicious curry made quickly in the Instant Pot. This serves 6.
- 3/4 tablespoon coriander seeds
- 1.5tsp black peppercorns
- 3/4 tsp fennel seeds
- 1/4 tsp fenugreek seds
- 3 cloves
- 2 – 3 dried peppers
Dry-fry until they release their fragrance (i.e. start to smell). Then pound to dust in a pestle and mortar or wizz in a flash in a spice mill. I use a cheap coffee mill just for spices.
- 1.5 onions chopped
- dash of oil
Saute in your Instant Pot until translucent
- 1.5 tbs grated ginger
- 6 garlic cloves, chopped
Add to the pot and cook for another minute
- 800g dice lean lamb
Add to the pot and turn around until coloured. Add the dry spice mix and cook for another minute. Add:
- 2 tbs tomato puree
- 100 ml passata
- 200ml yoghurt
- 1/2 tsp salt
Stir and cook on Meat setting for 40 minutes. Allow to depressurise for 15 minutes. If it is to runny, put 2tsp cornflour in a tablespoon or two of water, and stir in briskly. We ate this with saffron rice and Josh’s Dhal