Pressure Cooker Lamb Bhuna Curry

This Instant Pot lamb bhuna curry is a delicious choice for a pressure cooked homemade curry. It's so much quicker to make than cooking a lamb curry on the hob and is much cheaper than ordering a takeaway too! The lamb is deliciously tender and beautifully spiced as well.

Course Curry, Main Course

Cuisine Indian

Prep Time 20

Cook Time 20

Servings

Calories 472kcal

Author Corina Blum

Equipment

Instant pot

Ingredients

1 onions finely diced
5 garlic cloves crushed
1 tablespoon grated ginger
1 chilli pepper or more if you want it hotter!
2 teaspoon garam masala
2 teaspoon coriander
1 teaspoon chilli powder
1 teaspoon cumin
½ teaspoon turmeric
600 g lamb diced
1 tablespoon tomato puree
3 tomatoes diced
3 tablespoon fresh coriander diced

Metric - US Customary

Instructions

Pressure Cooker Instructions (I'm using the Instant Pot Duo Crisp with Ultimate Lid - You may need to adapt the instructions if using a different model or brand.)

Heat a little oil in the Instant Pot on the saute mode level 1. Add the onion, garlic, ginger and chilli pepper. Stir fry gently until soft.
Add all the spices plus a tablespoon or two of water if the pan is too dry.
Stir fry for a minute and then add the lamb. Seal on all sides.
Blend the tomatoes. I use a stick blender in a jug and then add a little water to get to 250ml in total.
Add the tomatoes and tomato puree. Stir in and then switch the saute mode off and the pressure cook mode on. Set the pressure cooker to 20 minutes.
Stir in the coriander at the end.

Stove Top Method

Follow the steps above but using a large saucepan on the hob. Once you have added the tomatoes, bring the pan to the boil and then lower the heat to a simmer. Put the lid on and simmer for about 90 minutes. Stir the coriander in at the end.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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