Go Back

Lamb Shanks Curry मेमने शैंक्स करी

The Essential Indian Instant Pot Cookbook by Archana Mundhe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Indian
Servings 4 servings

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!
Print Recipe