Lamb Shank Curry
Prep Time:10mins
Servings:4 servings
Cook Time:40mins
Difficulty:Easy
Total Time:50mins
Ingredients
- 4 lamb shanks
- Salt, pepper
- 5 tbsp coconut oil or ghee
- 1 brown onion, diced
- 2 clove garlic, roughly chopped
- 2 tbsp ginger, roughly chopped
- 2 handful curry leaves ^ stick cinnamon
- 5 cardamon pods
- 1 green chili, sliced
- 2 tbsp curry powder
- 400g tin chopped tomato
- 500ml chicken stock
- 1 cup raw chickpeas, soaked for overnight, drained
- 11/2 cups basmati rice
- 2 cups water
- Large handful mint, coriander leaves
- Natural yoghurt to serve
Instruction
- Season the lamb shanks with salt and pepper.
- Remove the lid from the Instant Pot Pro and set to Sauté, high, 30 minutes.
- Once preheated, add 3 tbsp of the coconut oil and brown the lamb shanks off, working in batches, two at a time.
- Remove the lamb to a plate and add the onion, garlic, ginger to the pot, cooking for 1 minute then add the curry powder, half the curry leaves, cinnamon, cardamon and cinnamon.
- Cook, stirring constantly for 30 seconds more, then add the tomatoes and stock, bring to the boil and season the sauce to taste. Press cancel then add the lamb to the pot, mixing through the sauce and secure the lid.
- Set the cooker to pressure cook, Custom, 1 hour 30minutes and start.
- Press cancel when 15 minutes remain then add the chickpeas, trivet and sit the rice & water, in a bowl, on top.
- Continue to cook on pressure for 12 minutes.
- Once the cooker finishes the cooking time, let it release pressure naturally for 10 minutes then do a quick release with the valve and remove the lamb shank bones form the curry with tongs.
- Fry the remaining curry leaves in the remaining coconut oil until crisp, transfer them to paper towel and season lightly with salt.
- Serve the curry over rice scattered with mint, coriander, curry leaves and yoghurt