Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons ghee
  • 2 onions (diced)
  • 2 pounds boneless lamb shoulder (cut into 1.5 inch cubes)
  • 6 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 bay leaf
  • 4 teaspoons Kashmiri chili powder OR paprika
  • 3 teaspoons coriander powder
  • 1 ½ teaspoons salt (adjust to taste)
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • ½ teaspoon black pepper
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon ground cloves
  •  
  • 1 15 ounce can tomato sauce
  • 8 tablespoons yogurt (or dairy free yogurt if paleo/whole30)
  • Cilantro (garnish)

Instruction

  • Press the sauté button and add the ghee to the pot. Once the ghee melts, add the onions and lamb and stir-fry for 6-7 minutes, or until the outside of the lamb pieces are no longer pink.
  • Add the garlic, ginger, bay leaf and spices and give everything a good mix.
  • Add the tomato sauce to the pot and cook for 2-3 minutes. Then stir in the yogurt one tablespoon at a time.
  • Secure the lid, close the pressure valve and cook for 20 minutes at high pressure.
  • Naturally release pressure.
  • Open lid, press the sauté button and cook for 4-5 minutes to boil off some of the liquid and reduce the gravy to a stew-like consistency.
  • Garnish with cilantro leaves and serve.