Pressure-cooked lamb curry recipe

This speedy lamb curry cooks in a fraction of the time of a regular Indian curry. In fact, you can be serving succulent melt-in-your-mouth lamb in as little as 20 minutes!

How to make pressure-cooked lamb curry: key tips

If you find that quartering your lamb chops results in too-large pieces, feel free to make the pieces smaller, say 3-4cm in diameter. Large pieces will take longer to cook. 

If your pressure cooker doesn’t have a searing bowl, brown your onion and garlic in a frying pan before adding it to the cooker. Browning adds a lovely caramelisation to the aromatics and releases their flavour. You could also brown the meat, if you like, as this will help keep it tender as it cooks.

After your cooking time has completed, your curry may still be a little runny, so continue to cook the curry with the lid off until the sauce reaches your desired consistency.

Key ingredients in this pressure-cooked lamb curry recipe

This recipe requires lamb forequarter chops, a cut of lamb that suits braising and results in tender and flavoursome meat.

Garam masala is a complex mixture of ground spices such as cloves, cinnamon, cardamom, cumin, coriander, nutmeg, bay leaf, mace and black pepper, and it may also contain fennel seeds and red chillies. It’s quite pungent and a little goes a long way.

Keep your pressure cooker on the bench and try these recipes, too! These tips on how to adjust recipes for a slow cooker or pressure cooker may help.

This recipe was originally submitted by smgreg, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.