Pressure Cooker Lamb Dhansak Curry Recipes
PRESSURE COOKER LAMB DHANSAK CURRY
Meet your new favourite dinner! This pressure cooker lamb Dhansak curry is delicious, so easy and mild enough for the whole family to enjoy.
Provided by Lucy Parissi | Supergolden Bakes
Categories Dinner
Time 37m
Number Of Ingredients 19
Steps:
- 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).
Nutrition Facts : Calories 580 kcal, Carbohydrate 41 g, Protein 57 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 148 mg, Sodium 664 mg, Fiber 12 g, Sugar 13 g, ServingSize 1 serving
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