Indian Lamb Curry | Simple Pressure Cooker Lamb Curry Recipe | 380 KCals
318 بار بازدید -
4 سال پیش
-
2 step easy Indian style
2 step easy Indian style spicy Lamb Curry. All you need for this dish is a good old pressure cooker and 60 minutes on the clock. This curry goes amazingly well with rice as well as rotis.
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Ingredients & Prep:
For the Marinade:
Lamb Meat - 500gms | medium cut
Curd / Yoghurt - 1 cup
Ginger Garlic paste - 2 table spoons
Red Chilli Powder - 2 table spoons
Turmeric Powder - 1/2 tea spoon
Coriander Powder - 1 table spoon
Meat Masala Powder - 2 table spoons
Salt - to taste
Pepper - a little bit
Onions - 1 medium sized | finely chopped ( prefer pureed* )
Green Chillies - 3 | chopped
Tomatoes - 2 medium sized | finely chopped ( prefer pureed* )
Herbs** ( Curry leaves, Coriander, Mint ) - coarsely chopped
* Pureed onions & tomatoes will give you a nice & rich curry!!
** Can be replaced with parsley and thyme.
For the curry:
Bay Leaves - 1 or 2
Cinnamon - 2 small sticks
Cardamom - 3
Cloves - 2
Onions - 1 medium sized | thinly sliced
Ginger Garlic paste - 1 table spoon
Water*** - 1/2 a cup
*** You don't need to add a lot of water as the meat & curd will render quite a bit of water that will be sufficient for the gravy.
Prep:
- Into a bowl add the meat and all the ingredients for the marinade, mix thoroughly and set aside for at least 30 minutes for the meat to soak in all the flavour from the ingredients.
- Into a heated pressure cooker add the oil and ghee. You can even reduce the amount of oil as the fat from the meat will render quite a bit of grease that can act as oil.
- Add the bay leaves, cinnamon, cardamom & cloves and fry them for a minute.
- Add in the onions and fry until they start to caramelize.
- Then push the onions to the side to make way for the hot oil to settle into the centre and add in the ginger garlic paste.
- Fry until the ginger garlic paste is cooked thoroughly that is, until the raw smell of the paste goes away.
- Now add in all the marinated meat mixture in the cooker. Give it a nice bit of a mix, add in water and close the lid.
- You can either cook it on medium for 4-6 whistles (or) high until 1 whistle and then on low flame for 30 minutes.
- If the meat isn't very tender you can put the lid back on and let it cook for another 2-3 whistles.
- Once it's done, turn off the heat and let it sit for about 10 minutes before you pop the lid open.
There you go, absolutely delicious rich lamb curry done Indian style to go with rice or rotis!!
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380 KCals / Serving
3 Servings
60 Minute Prep
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Icons: Made by Freepik from www.flaticon.com
Music: Moving On - Wayne Jones | Youtube Audio
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#lambcurry #pressurecookerlambcurry #easylambcurry #lambcurryrecipe #tastylambcurry #simplelambcurrys #spicylambcurry #indianlambcurry #stayathome #quarantined #chef #cheflife
#KeepCookingandCarryOn
_________
Geek Info:
Shot on: Redmi K20 Mobile - 1080p@60fps
Edited: iMovie
Color Grading: PremierePro
_________
Ingredients & Prep:
For the Marinade:
Lamb Meat - 500gms | medium cut
Curd / Yoghurt - 1 cup
Ginger Garlic paste - 2 table spoons
Red Chilli Powder - 2 table spoons
Turmeric Powder - 1/2 tea spoon
Coriander Powder - 1 table spoon
Meat Masala Powder - 2 table spoons
Salt - to taste
Pepper - a little bit
Onions - 1 medium sized | finely chopped ( prefer pureed* )
Green Chillies - 3 | chopped
Tomatoes - 2 medium sized | finely chopped ( prefer pureed* )
Herbs** ( Curry leaves, Coriander, Mint ) - coarsely chopped
* Pureed onions & tomatoes will give you a nice & rich curry!!
** Can be replaced with parsley and thyme.
For the curry:
Bay Leaves - 1 or 2
Cinnamon - 2 small sticks
Cardamom - 3
Cloves - 2
Onions - 1 medium sized | thinly sliced
Ginger Garlic paste - 1 table spoon
Water*** - 1/2 a cup
*** You don't need to add a lot of water as the meat & curd will render quite a bit of water that will be sufficient for the gravy.
Prep:
- Into a bowl add the meat and all the ingredients for the marinade, mix thoroughly and set aside for at least 30 minutes for the meat to soak in all the flavour from the ingredients.
- Into a heated pressure cooker add the oil and ghee. You can even reduce the amount of oil as the fat from the meat will render quite a bit of grease that can act as oil.
- Add the bay leaves, cinnamon, cardamom & cloves and fry them for a minute.
- Add in the onions and fry until they start to caramelize.
- Then push the onions to the side to make way for the hot oil to settle into the centre and add in the ginger garlic paste.
- Fry until the ginger garlic paste is cooked thoroughly that is, until the raw smell of the paste goes away.
- Now add in all the marinated meat mixture in the cooker. Give it a nice bit of a mix, add in water and close the lid.
- You can either cook it on medium for 4-6 whistles (or) high until 1 whistle and then on low flame for 30 minutes.
- If the meat isn't very tender you can put the lid back on and let it cook for another 2-3 whistles.
- Once it's done, turn off the heat and let it sit for about 10 minutes before you pop the lid open.
There you go, absolutely delicious rich lamb curry done Indian style to go with rice or rotis!!
_________
380 KCals / Serving
3 Servings
60 Minute Prep
_________
Icons: Made by Freepik from www.flaticon.com
Music: Moving On - Wayne Jones | Youtube Audio
_________
#lambcurry #pressurecookerlambcurry #easylambcurry #lambcurryrecipe #tastylambcurry #simplelambcurrys #spicylambcurry #indianlambcurry #stayathome #quarantined #chef #cheflife
#KeepCookingandCarryOn
_________
Geek Info:
Shot on: Redmi K20 Mobile - 1080p@60fps
Edited: iMovie
Color Grading: PremierePro
4 سال پیش
در تاریخ 1399/01/31 منتشر شده
است.
318
بـار بازدید شده