Description
A spicy and flavorful Vindaloo Lamb Curry made with a blend of spices and aromatics.
Ingredients
Scale
- 10–12 whole dry Kashmiri red chilies (stalks removed)
- 2 tablespoons whole coriander seeds
- 3–4 cloves (laung)
- 1 inch piece of cinnamon stick (dalchini)
- 2–3 whole green cardamoms (hari elaichi)
- 8–10 whole black peppercorns (kali mirch)
- 1 teaspoon cumin seeds
- 1 teaspoon brown mustard seeds
- 1 inch piece of ginger (chopped)
- 8–10 cloves garlic (peeled)
- 1 tablespoon white vinegar
- 1 and ½ tablespoons tamarind paste
- ½ cup water
- 6 tablespoons oil
- 2 cups chopped onions
- 2 pounds bone-in lamb (1 kg, cut into 1 and ½ inch pieces)
- 1 cup canned tomato puree (or ½ cup tomato paste)
- 2 teaspoons salt
- 1 teaspoon turmeric powder
- ½ teaspoon granulated white sugar
Instructions
- Add dry red chilies, coriander seeds, cloves, cinnamon, green cardamoms, black peppercorns, cumin seeds, and mustard seeds to a skillet.
- Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring while roasting.
- Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely.
- Add the roasted spices to a high-speed blender along with ginger, garlic, vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste.
- Scrape the sides of the blender a few times while making the paste.
- Vindaloo masala paste is ready. Set it aside.
- Press SAUTE button on the instant pot.
- Add oil to the pot.
- When the oil is hot, add onions and cook until they turn golden brown in color (10-12 minutes), stirring frequently.
- Add lamb pieces to the pot and cook for 3-4 minutes, stirring frequently.
- Add tomato puree and the vindaloo masala paste that you made earlier to the pot and mix well.
- Now add salt, turmeric powder, and 1 cup of water to the pot and stir gently.
- Cover the Instant Pot with the lid and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 30 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid.
- Add sugar to the pot and mix well. The curry is ready to serve.
- Follow the steps until adding water in a 3-liter pressure cooker over medium-high heat.
- Close the lid and cook for one whistle over medium-high heat.
- Then reduce the heat to low and cook for 30 minutes.
- Remove the cooker from the heat and let the pressure release naturally.
- Open the lid.
- Add sugar to the pot and mix well. The curry is ready to serve.
Notes
- Serve with rice or naan for a complete meal.
- This dish can be adjusted for spice level by varying the number of chilies.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Curry
- Method: Pressure cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 2 grams
- Sodium: 760 mg
- Fat: 40 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 30 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 6 grams
- Protein: 40 grams
- Cholesterol: 90 mg