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Meat

Lamb Karahi with New Potatoes

This rich and aromatic curry would usually take hours of gentle simmering, but once you’ve marinated the lamb – for an hour, or overnight – you can cook it in 20 minutes in the pressure cooker.

Serves 4-6

Difficulty
Easy
Pressure Cooker
Preparation Time
1 to 2 hours
Cooking Time
30 minutes to 1 hour
vegetarian logo48
Spice rating
Medium
Bob's  Kitchen Recipe Card

Ingredients for  4-6  Servings

  • 1Kg
    Lamb leg, cut into 4cm pieces
  • 6
    Garlic cloves, peeled
  • 5cm
    Piece fresh root ginger, peeled
  • 1 tsp
    Salt
  • ½ tsp
    Freshly ground black pepper
  • 4 tbsp
    Sunflower or vegetable oil
  • 1
    Large brown onion (or 2 small), finely chopped
  • 1 tsp
    Chilli powder
  • 2 tsp
    Ground coriander
  • 1 tsp
    Ground turmeric
  • 1 tsp
    Ground cumin
  • ½ tsp
    Garam masala
  • ½ tsp
    Ground fenugreek
  • 500g
    Baby new potatoes
  • 2
    Green chillies, 1 whole and 1 thinly sliced
  • 6 tbsp
    Greek-style yoghurt

  • To Serve

  • -
    Cooked basmati rice
  • 5cm
    Piece of fresh root ginger, peeled and cut into fine julienne slivers
  • -
    Small bunch fresh coriander

Approximate Times

  • Preparation :
    1 to 2 hours
  • Cooking :
    30 minutes to 1 hour

Method

  1. Put the lamb in a bowl. Put the garlic, ginger, salt and pepper in a mini processor with 1 tablespoon of the oil and pulse to form a paste. Add to the lamb and stir to coat. Leave to marinate for at least 1 hour, or overnight in the fridge.
  2. Heat the remaining 3 tablespoons oil in the pressure cooker over a medium–high heat. Add the lamb and fry for 5 minutes, or until beginning to brown.
  3. Add the onion and fry for 4–5 minutes, or until softened. Add the chilli powder, ground coriander, turmeric, cumin, garam masala and fenugreek. Stir for 2–3 minutes, until the lamb is well coated in spices and is beginning to smell fragrant.
  4. Add the potatoes, 400ml water and a whole green chilli and stir. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat and cook for 20 minutes. (If using an electric pressure cooker, use the high pressure setting for 20 minutes.)
  5. Remove the pressure cooker from the heat and leave to depressurise.
  6. Remove the lid and stir the yoghurt through the curry. Taste and add more salt if necessary.
  7. Serve with basmati rice, garnished with sliced green chilli, ginger slivers and plenty of fresh coriander.