Masala Lamb (in the Instant Pot)

This is a delicious preparation of lamb using whole spices and a yogurt based seasoning without any onions or tomatoes. A quick and easy dish packed with flavour and goes well with naan, roti or basmati rice. You’d love this dish because it is full of flavour and taste. It is more or less like a curry but thick in consistency so goes very well with naan as well as ghee rice or pulao.

Ingredients:
1 lb Lamb with bones
1 tsp ginger garlic paste
1 tsp lemon juice
1/2 cup yogurt
1/2 tsp turmeric powder
1/2 tsp Kashmiri chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp each black pepper & garam masala powder
1/2 tsp coarsely ground or pounded fennel
1 – 2 tbs coconut oil
4 cloves
4 green cardamoms
2 black cardamoms
1 x 2 inch cinnamon stick
3 – 4 small bay leaves
1 tsp pink salt or as required
1 sprig of cilantro to garnish

Instructions:
1. Clean the lamb by trimming the skin and fat and wash well. Drain and set aside.
2. Sprinkle lemon juice and salt. Add ginger garlic paste and mix well
3. Whisk the yogurt well with a whisk or spoon so there are no lumps and is smooth.
4. Add all the spice powders (turmeric, red chilli, black pepper & garam masala to the yogurt, mix well and set aside.
5. Melt 1 – 2 tbs coconut oil in the Instant pot on sauté setting then toss in the whole garam masala spices (bay leaf, cloves, green and black cardamoms & cinnamon stick).
6. Now sauté the marinated lamb in the Instant Pot with the whole spices and 1 tsp of pounded fennel till it gets nicely roasted.
7. The pour in the whisked yogurt spice mixture over the lamb, turn them over and mix so it coats all the lamb pieces well.
8. Close the lid and pressure cook for 22 minutes or until they are tender & soft.
9. When done, do a NPR, then open the lid and switch back to sauté setting on low. Cook till the gravy thickens a bit and the oil rises on top. This is a dish with minimal gravy so sprinkle a little water if the gravy is too thick and cook on low heat till it is of the right consistency.
10. As a finishing touch and just to tone down the tanginess of the yogurt, add a small piece of jaggery or 1/2 tsp brown sugar. Adjust the salt, garnish with cilantro and serve it hot with basmati rice and salad. Enjoy!

Notes:
1. You can use pressure cooker if you don’t have the Instant pot to tenderize the meat.
2. Using freshly ground ginger garlic paste enhances the flavours.

Recipe

Masala Lamb

Author: Fouzia

This is a delicious preparation of lamb using whole spices and a yogurt based seasoning without any onions or tomatoes. A quick and easy dish packed with flavour and goes well with naan, roti or basmati rice.

Course Dinner, Lunch, Main Course, Non Vegetarian, Quick and Easy

Cuisine Indian, North Indian Cuisine

Equipment

• Instant Pot or Pressure Cooker

Ingredients

  

• 1 lb Lamb with bones
• 1 tsp ginger garlic paste
• 1 tsp lemon juice
• 1/2 cup yogurt
• 1/2 tsp turmeric powder
• 1/2 tsp Kashmiri chilli powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp each black pepper & garam masala powder
• 1/2 tsp coarsely ground or pounded fennel
• 1 - 2 tbs coconut oil
• 4 cloves
• 4 green cardamoms
• 2 black cardamoms
• 1 x 2 inch cinnamon stick
• 3 - 4 small bay leaves
• 1 tsp pink salt or as required
• 1 sprig of cilantro to garnish

Get Recipe Ingredients

Instructions

 

• Clean the lamb by trimming the skin and fat and wash well. Drain and set aside.
• Sprinkle lemon juice and salt. Add ginger garlic paste and mix well
• Whisk the yogurt well with a whisk or spoon so there are no lumps and is smooth.
• Add all the spice powders (turmeric, red chilli, black pepper & garam masala to the yogurt, mix well and set aside.
• Melt 1 - 2 tbs coconut oil in the Instant pot on sauté setting then toss in the whole garam masala spices (bay leaf, cloves, green and black cardamoms & cinnamon stick).
• Now sauté the marinated lamb in the Instant Pot with the whole spices and 1 tsp of pounded fennel till it gets nicely roasted.
• The pour in the whisked yogurt spice mixture over the lamb, turn them over and mix so it coats all the lamb pieces well.
• Close the lid and pressure cook for 22 minutes or until they are tender & soft.
• When done, do a NPR, then open the lid and switch back to sauté setting on low. Cook till the gravy thickens a bit and the oil rises on top. This is a dish with minimal gravy so sprinkle a little water if the gravy is too thick and cook on low heat till it is of the right consistency.
• As a finishing touch and just to tone down the tanginess of the yogurt, add a small piece of jaggery or 1/2 tsp brown sugar. Adjust the salt, garnish with cilantro and serve it hot with basmati rice and salad. Enjoy!

Notes

1. You can use pressure cooker if you don't have the Instant pot to tenderize the meat.
2. Using freshly ground ginger garlic paste enhances the flavours.

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