Durban Lamb Curry

"The first thing I cooked with my Instant Pot pressure cooker was a lamb curry. I looked online for how to cook a lamb curry using the Instant Pot functions, but no one quite shared that. So, I am going to share how I make my version of a lamb curry using my Instant Pot".

Ingredients:

1 kg lamb, cut into pieces
1 an onion, finely chopped
1 tomato, grated
3 medium potatoes, peeled and cubed
50 ml vegetable oil
2 sprigs curry leaves
2 sliced chillies
1 teaspoon ginger and garlic paste

Whole Spices:
1-2 cloves
1 cinnamon stick
2 elachi (cardamom) pods
1 teaspoon jeera (cumin) seeds
1 teaspoon fennel seeds
1 bay leaf

Ground Spices:
1/2 teaspoon turmeric
1 teaspoon dhania (coriander) and jeera (cumin) powder
1 teaspoon garam masala
2 tablespoons mild Kashmiri special mix masala or 4 tablespoons medium-hot Kashmiri special mix masala
Rough salt, to taste
1/2-1 cup hot water
Fresh coriander, for garnish

Ingredients:

1. Switch your Instant Pot to Sauté. Make sure your Instant Pot release valve is facing sealing.
2. Add in your oil, followed by your onions, whole spices, ginger, and garlic. Allow the onions to caramelise.
3. Once the onions are caramelised, add in the ground spices. Let this cook for 1-2 minutes.
4. Add in the grated tomato and cook for 2 minutes or until the oil comes to the surface.
5. Add in the lamb and coat the lamb with the gravy that has started to form. Next, add in the potatoes.
6. Add in 1/4 cup of water and seal the Instant Pot.
7. Cancel the Sauté function, switch to pressure cook, and set the timer for 20 - 30 minutes depending on how you prefer your meat.
8. Once the timer goes off, you can allow the curry to naturally release or you can turn the release valve to venting and wait for the silver button to go down.
9. Pop open the Instant Pot. Garnish and serve.
10. If your curry still needs to thicken, switch back to the Sauté function and let the curry thicken.