This authentic Indian lamb curry is incredibly flavorful and cooks quickly using the Instant Pot. It includes traditional Indian spices like cardamom, cloves, coriander, bay leaves, and turmeric. This dish is low calorie and freezes great for leftovers and meal planning.
First, marinate your lamb with the marinade ingredients and set to the side.
Then seed, peel, and dice your tomatoes reserving the juice in a bowl. Whisk in the beef broth, tomato paste, and all spices (except the cardamom pods, cloves, and bay leaf). Set to the side.
Put your Instant Pot onto the saute mode "normal". Once the pot is heated, add your ghee, onions, garlic, ginger, cardamom, cloves, and bay leaf. Saute for 2-3 minutes and then add your diced tomatoes and saute for another minute. Add your lamb and stir together all ingredients, then add your reserved sauce with the tomato juice, beef, broth, tomato paste, and spices.
Turn off your Instant Pot and turn it onto the pressure cook setting on high for 20 minutes. Quick-release and turn off your instant pot. Let cool for a minute and then add in the Greek yogurt.
If you are cooking this on the stove, you will follow all instructions exactly the same and simmer on very low heat for 60 minutes. Then let cool and add in your yogurt.
If you are using a slow-cooker, add your lamb at the very bottom and top with the tomatoes, then onions, garlic, and ginger. Pour the sauce (reserved tomato juice, beef broth, tomato paste, and spices) over the top and add the cardamom, cloves, and bay leaf. Slow cook for 8 hours. Once finished let cool slightly and then add the yogurt. In the slow-cooker you can omit the ghee.
I enjoy serving this Indian Lamb Curry with whole wheat couscous. It also is great with Basmati rice or Naan bread.I will also sometimes sneak in vegetables. For this recipe, I added some fresh Tuscan Kale I had growing in my herb garden. You can also add carrots, cauliflower, and even sweet potatoes.Ghee is a great substitute for butter if you are lactose intolerant.