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Bold Indian Lamb Stew with Yogurt and Garam Masala
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Instant Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 2 tablespoons garam masala
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tomatoes, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 cup beef broth
  • 2 tablespoons oil
  • 1 teaspoon salt
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Set the Instant Pot to saute mode and heat the oil. Add the cumin seeds and let them sizzle for 30 seconds.
  • Stir in the chopped onion, garlic, and ginger. Cook for 3 minutes until the onion softens.
  • Add the garam masala and turmeric. Stir for 1 minute to toast the spices.
  • Place the lamb pieces in the pot and brown them on all sides, about 5 minutes total.
  • Mix in the chopped tomatoes, yogurt, salt, and beef broth. Scrape the bottom to loosen any browned bits.
  • Cancel saute mode, secure the lid, and set to pressure cook on high for 35 minutes.
  • Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Open the lid and stir the stew. Garnish with chopped cilantro before serving.

Notes

Stir the yogurt in well before pressure cooking to keep the sauce smooth. If the stew seems too thin after cooking, switch back to saute mode for a few minutes to reduce it. Leftovers taste even better the next day when the spices have more time to meld.
Course: Main Course
Cuisine: Indian
Equipment: Instant Pot, Knife, Cutting Board