SPICY CURRIED LAMB WITH YOGURT
ACTIVE TIME: 25 MINUTES
PRESSURE COOK TIME: 28 MINUTES
TOTAL TIME: 1 HOUR 30 MINUTES
YIELD: 4 TO 6 SERVINGS
This homey lamb curry has a creamy sauce thanks both to whole-milk yogurt and to the potatoes that break down as they cook, adding their starch to the mix. The green beans aren’t strictly necessary, but they do add a bit of color and texture to an otherwise very soft, very brown dish. You can use any boneless lamb here, which is usually cut from the shoulder or leg. I’ve used meat labeled for kebabs as successfully as lamb stew meat, so buy whatever is available.
3 pounds boneless lamb stew meat, cut into 1½-inch chunks
3 teaspoons kosher salt, or more if needed
1½ teaspoons ground garam masala
3 tablespoons neutral oil, such as grapeseed or sunflower
2 small red onions, finely diced
4 garlic cloves, finely grated or minced
1½ teaspoons grated fresh ginger
1¼ teaspoons sweet paprika
1 teaspoon ground coriander
½ teaspoon cayenne pepper
¼ teaspoon ground turmeric
½ cup plain whole-milk Greek yogurt, plus more for serving (optional)
2 medium white or gold potatoes, peeled and cut into 2-inch chunks
¾ pound green beans, trimmed and cut into 1-inch pieces
Cooked rice or naan, for serving
Chopped cilantro, for serving
1. Season the lamb with 2 teaspoons of the salt and ½ tea-spoon of the garam masala and let it sit for 30 minutes.
2. Using the sauté function, heat the oil in the pressure cooker pot. Stir in the onions and remaining 1 teaspoon salt and cook, stirring very frequently, until browned, 12 to 15 minutes. Stir in the garlic, ginger, paprika, coriander, cayenne, turmeric, and remaining 1 teaspoon garam masala and cook for 1 minute.
3. Turn off the sauté function. Stir in the yogurt, 1 heaping spoonful at a time, mixing well with each addition to discourage curdling. Stir in the lamb and potatoes.
4. Lock the lid into place and cook on high pressure for 28 minutes. Manually release the stress.
5. Uncover, turn on the sauté function, and bring it to a simmer. Stir in the green beans and simmer until just tender, 3 to 5 minutes. Taste and add more salt if needed. Serve with rice or naan, and topped with cilantro and yogurt, if you like.
COOK IT SLOW
After step 3, cook on high for 5 to 7 hours or low for 8 to 10 hours. Add the green beans during the last 15 minutes of cooking
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