Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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. Set aside.
- 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).