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Recipe: Lamb Curry Pressure Cooker
Similar Categories: Lamb, Curry, Pressure, Cooker
1 tablespoon oil
2 cups coarsely chopped onions
2 teaspoons finely minced garlic
1 tablespoon finely minced ginger
2 cups water
1 cup unsweetened flaked coconut -- or
unsweetend grated coconut
2 1/2 pounds boned lamb shoulder, trimmed -- cut in 2" cubes
2 large carrots, scurbbed -- coarsely chopped
1/2 cup golden raisins
1 tablespoon mild curry powder -- plus
2 teaspoons mild curry powder
1/8 teaspoon cayenne pepper -- or to taste
1 teaspoon salt -- or to taste
***garnish***
1/2 cup finely chopped fresh coriander (cilantro) -- =
optional
serves 4
Heat the oil in the cooker. Saute the onions and garlic until the onions =
are soft, about 3 minutes. Stir in the remaining ingredients except the =
coriander. Lock the lid in place and over high heat bring to high =
pressure. Adjust heat to maintain high pressure and ocok for 12 =
minutes. Let the pressure drop naturally or use a quick release method. =
Remove the lid, tilting it away from you to allow any excess steam to =
escape. Drain off the liquid, if you wish. Adjust seasoning and =
garnish lamb with chopped coriander, if desired.
This recipe produces a rich sauce, which can be served with the curry; =
you can thicken it by stirring in about 1/3 cup of finely ground almonds =
while simmering over medium heat. If you prefer a dry curry, drain off =
the liquid and reserve it for another use, such as stock for cooking =
are soft, about 3 minutes, adding the additional tablespoon of olive oil =
if needed. Stir in the vinegatr and, while cooking for a minute or two =
over a medium-high flame, scrape up any browned bits from the bottom.
Return the lamb (and any juices than have collected on the platter) to =
the cooker. Add the tomatoes, tomato paste, paprika, thyme, bay leaves, =
and salt and pepper to taste. Stir well to blend. Lock the lid in =
place and over high heat bring to high pressure. Adjust the heat to =
maintain high pressure and cook for 12 minutes. Let the pressure drop =
naturally, about 7 to 10 miknutes, or use a quick release method. =
Remove the lid, tiltiing it away from you to allow any excess steam to =
escape.
Remove the bay leaves, and stir in the peppers. Cover and simmer over =
medium heat until the peppers are crisp-tender, another 5 to 8 minutes. =
Adjust seasonings before serving.
Author's Note: If using mutton, you'll need to add another 3 to 5 =
minutes to the cooking time. Quick releasing works fine with lamb, but =
I prefer to let the pressure drop naturally when I have the time. =
Leftovers freeze beautifully.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 370 Calories; 14g Fat (31.5%
calories from fat); 3g Protein; 66g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 2156mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Fruit; 2
1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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