Instant Pot Lamb Curry With Potatoes

Ingredients:

• 500 grams boneless or bone-in lamb, 1-inch cubes
• 1/2-3/4 cup plain white yogurt
• Salt to taste
• 2 tablespoons curry powder
• 1 teaspoon coriander powder
• 2 teaspoons cumin powder
• 1 teaspoon turmeric powder
• 4-6 green cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 1/4 cup neutral cooking oil
• 1 large onion, finely diced
• 1 cup tomato passata
• 1/2 cup water
• Salt
• 6-8 baby potatoes, washed, peeled, and cut into halves
• Fresh coriander, chopped

Instructions:

1. Marinate lamb: Marinate lamb in a mixture of yogurt, salt, curry powder, coriander powder, cumin powder, and turmeric powder for at least 30 minutes, or up to overnight.
2. Bloom spices: Set Instant Pot to sauté mode. Add oil and whole spices. Cook until fragrant.
3. Sauté onion: Add onion and cook until golden brown.
4. Add lamb and garlic paste: Add marinated lamb and garlic paste. Cook for 2-3 minutes.
5. Add vegetables and sauce: Add potatoes, tomato passata, water, and reserved marinade.
6. Pressure cook: Seal Instant Pot and cook on high pressure for 25 minutes. Let pressure release naturally before opening.
7. Finish: Stir in chopped coriander.

Optional additions:

• For extra heat: Add a pinch of red pepper flakes or cayenne pepper to the marinade.
• For a smoky flavor: Add a teaspoon of smoked paprika to the spice blend.
• For a tangy kick: Add a tablespoon of lemon juice or orange zest to the marinade.
• For additional vegetables: Add mushrooms, bell peppers, or spinach to the curry.

Enjoy your delicious and flavorful Instant Pot Lamb Curry!