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Gallery Lamb Curry Credit: Jonathan Lovekin Recipe Summary prep: 30 mins total: 55 mins Servings: 8
Ingredients Ingredient Checklist 3 tablespoons safflower oil 2 onions, finely chopped (about 2 1/4 cups) 3 tablespoons grated peeled fresh ginger (from a 3-ounce piece) 6 cloves garlic, minced (about 3 tablespoons) Coarse salt 1 3-inch cinnamon stick 2 1/4 teaspoons cumin seeds 1 1/2 teaspoons coriander seeds, crushed 3/4 teaspoon ground turmeric 2 cardamom pods, crushed 2 teaspoons tomato paste 2 1/2 pounds lamb shoulder, cut into 1-inch pieces 12 ounces baby fingerlings (or Yukon Gold potatoes, cut into 1-inch pieces) 2 cups low-sodium chicken broth 1 bunch spinach, trimmed, washed well, and shaken to remove excess liquid (about 4 cups packed leaves) Cilantro, yogurt, Indian pickle or chutney, and flatbread, for serving
Gallery Lamb Curry Credit: Jonathan Lovekin
Recipe Summary prep: 30 mins total: 55 mins Servings: 8
Gallery
Lamb Curry Credit: Jonathan Lovekin
Lamb Curry
Credit: Jonathan Lovekin
Lamb Curry
Recipe Summary prep: 30 mins total: 55 mins Servings: 8
Recipe Summary
prep: 30 mins total: 55 mins
Servings: 8
prep: 30 mins
total: 55 mins
prep:
30 mins
total:
55 mins
Servings: 8
8
Ingredients
Ingredients
- 3 tablespoons safflower oil 2 onions, finely chopped (about 2 1/4 cups) 3 tablespoons grated peeled fresh ginger (from a 3-ounce piece) 6 cloves garlic, minced (about 3 tablespoons) Coarse salt 1 3-inch cinnamon stick 2 1/4 teaspoons cumin seeds 1 1/2 teaspoons coriander seeds, crushed 3/4 teaspoon ground turmeric 2 cardamom pods, crushed 2 teaspoons tomato paste 2 1/2 pounds lamb shoulder, cut into 1-inch pieces 12 ounces baby fingerlings (or Yukon Gold potatoes, cut into 1-inch pieces) 2 cups low-sodium chicken broth 1 bunch spinach, trimmed, washed well, and shaken to remove excess liquid (about 4 cups packed leaves) Cilantro, yogurt, Indian pickle or chutney, and flatbread, for serving
Directions
Heat oil in a 6-quart pressure cooker over medium-high heat. Add onions, ginger, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Add cinnamon stick, cumin, coriander, turmeric, and cardamom. Cook, stirring, until spices are fragrant, about 30 seconds. Add tomato paste and cook, stirring, 15 seconds more.
Add lamb, potatoes, and broth. Season with salt. Secure pressure-cooker lid and bring to high pressure over high heat. Reduce heat to medium to maintain high pressure. Cook 24 minutes; remove from heat. Vent pressure, then remove lid. Stir in spinach. Season with salt and serve with accompaniments.
Reviews
Add Rating & Review 31 Ratings 5 star values: 10 4 star values: 9 3 star values: 10 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 31 Ratings 5 star values: 10 4 star values: 9 3 star values: 10 2 star values: 2 1 star values: 0
Add Rating & Review
31 Ratings 5 star values: 10 4 star values: 9 3 star values: 10 2 star values: 2 1 star values: 0
31 Ratings 5 star values: 10 4 star values: 9 3 star values: 10 2 star values: 2 1 star values: 0
31 Ratings 5 star values: 10 4 star values: 9 3 star values: 10 2 star values: 2 1 star values: 0
5 star values: 10 4 star values: 9 3 star values: 10 2 star values: 2 1 star values: 0
All Reviews for Lamb Curry
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lamb Curry
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
