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).