Pressure cooker lamb karahi with new potatoes

1. 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. 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. 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. 4

   Add the potatoes, 400ml/14fl oz 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. 5

   Remove the pressure cooker from the heat and leave to depressurise.

6. 6

   Remove the lid and stir the yoghurt through the curry. Taste and add more salt if necessary.

7. 7

   Serve with basmati rice, garnished with sliced green chilli, ginger slivers and plenty of fresh coriander.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.