Pressure Cooker Lamb Dhansak curry
2-3 tbsp sunflower or coconut oil
900 g | 2 lbs diced lamb
2 large onions finely diced
4 large garlic cloves minced
1 tbsp ground cumin
1/2 tbsp ground coriander
1/2 tbsp ground turmeric
1/2 tsp salt
10 cardamom pods seeds only
1 tsp ginger paste or freshly grated ginger
100 g | 1/2 cup split red lentils rinsed well
400 g | 14oz tinned tomatoes
240 ml | 1 cup beef or chicken stock (low sodium broth)
1 red chilli roughly chopped (with seeds)
1 cinnamon stick
1 bay leaf
1-2 tbsp honey or to taste (optional)
Fresh coriander (cilantro) to serve
Salt and pepper to season
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Split the cardamom pods and reserve the little seeds. Crush them in a pestle and mortar.
Heat 1-2 tbsp oil in your Instant Pot using the ‘sauté’ function or in a large pan and brown the lamb, in batches.
Add a little more oil in the pressure cooker and sauté the onions for 5 minutes, stirring.
Add the garlic, all the spices, salt and ginger and stir.
Return the lamb to the pot and stir in the lentils.
Add the tomatoes, stock, cinnamon stick and bay leaf and stir to combine.
Cover, set vent to sealing and cook for 20 minutes at high pressure.
Let the pressure release manually for 10 minutes, then manually release the rest.
Taste the curry and season with salt and pepper. Add a little honey if it needs a touch of sweetness.
Serve over rice garnished with fresh coriander (cilantro).