Lamb Shanks Curry मेमने शैंक्स करी
The Essential Indian Instant Pot Cookbook by Archana Mundhe
Equipment
- Instant Pot
Ingredients
- 900 g Bone-in lamb shanks in pieces 2 inches thick, patted dry
Spice rub
- 2 Tbsp Lemon juice Freshly squeezed
- 2 tsp Kosher salt
- 2 tsp Fresh ginger grated
- 2 tsp Garlic minced
- 2 tsp Ground coriander
- 1 tsp Kashimir red chile powder
- 1 tsp Ground cumin
- ½ tsp Ground turmeric
Curry
- ¼ cup Neutral vegetable oil
- 2 Yellow onions thinly sliced
- ½ cup Water
- ¼ cup Tomato paste
- 1 tsp Garam masala
- ½ cup Fresh cilantro chopped
Instructions
- In a bowl, stir together the spice rub ingredients.
- Add the lamb and turn to evenly coat. Set aside at room temperature for 20 minutes or refrigerate for up to 3 hours or even overnight for the best flavors.
- Select the high Saute setting on the Instant pot and and heat the oil.
- Add the onions and cook until translucent, 5 to 7 minutes.
- Press the Cancel button to turn off the Instant Pot. Add the marinated lamb and stir to combine.
- Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
- Secure the lid and set the Pressure Release to Sealing. Set the cooking time for 40 minutes at high pressure.
- Let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam.
- Open the pot and stir in the tomato paste and garam masala.
- Select the high Saute setting and cook until the curry comes to a gentle boil and thickens slightly, about 5 minutes.
- Press the Cancel button to turn off the Instant Pot.
- Spoon the curry onto plates, sprinkle with the cilantro, and serve with parathas.
- DONE!