Smart pots
serves 4
prep 10 mins
cook 10 mins
Lamb Korma
INGREDIENTS 1 cup plain yoghurt 6 cloves of garlic chopped 2 tbsp ginger minced 2 tbsp amchur powder
Add the lamb to the yoghurt mixture and evenly coat. Cover the bowl and refrigerate for at least one hour, or ideally overnight. Using the sauté function, select high, heat the oil for about a minute, until shimmering. Add the cardamom and cinnamon sticks; cook for a minute, until fragrant. Next, add the lamb to the pot and stir, pour in the beef stock. Secure the lid pressure valve; cook on high pressure for 20 minutes. Once cooked, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Season to taste, serve with steamed basmati rice, top with some coriander leaves and chill strips.
1 tbsp ground cumin ½ tsp ground cloves 2 tsp red & black pepper 2 tsp of salt 2 tsp Kashmiri chili powder 1kg of lamb cut into 4cm pieces 2 tbsp vegetable oil 8 cardamom pods cracked
3 cinnamon sticks 1 cup of beef stock
METHOD Mix the yoghurt garlic, ginger, amchur, cumin, cloves, pepper, salt, and chili powder in a large bowl.
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