Curry Curriculum
No matter what the calendar says, when the kids head back to school my mind flips a switch and I am convinced that it is fall—even when it is 95 degrees outside. My delusion means that I start to look at more fall-like foods for dinner. But, who really wants to turn the oven on when it’s still hot out? To soothe my fall food craving, I have been giving my Instant Pot a workout.

Since everything is done in the Instant Pot, we end up with fewer dishes. And, it doesn’t heat up the whole kitchen like turning on the oven does. Plus, it makes meat amazingly tender in half the time it would normally take. This means you can pretty much make whatever you want mid-week.

I am one of those people who likes to eat spicy food when it’s hot out. I mean, I will eat spicy food anytime, really. But, something about a warm night and some spicy curry seems right. (Of course, it could also be the cold beer to go with it.) And, if I am making curry, chances are I am making it with lamb.

Chicken curry is fine but when I really want a rich, aromatic curry, lamb always seems to fit the bill. There are a lot of different recipes for Lamb curry and all its different iterations. (I once almost killed my husband with an uber hot lamb Vindaloo.) If I am making it mid-week though, I like to go for a more basic version.

The Lamb Curry is my go-to recipe—though I do change it up from time to time. It can be made both in the Instant Pot or on the stove on a low simmer where it will just take longer.

Lamb Curry
Adapted from Piping Pot Curry
Yields 4 Servings

Ingredients
2 pounds. Lamb Stew meat
3 Tablespoons vegetable oil
1 serrano chili, seeded and chopped
1 large onion, chopped
2 teaspoons fresh ginger, minced
2 teaspoons garlic, minced
1 large tomato, chopped
1 tablespoon lemon juice
1/4 cup water

Spices
1/2 tsp cumin seeds
1/8 tsp black peppercorns
1/8 tsp whole cloves
1 cinnamon stick
1 bay leaf
2 black cardamom pods

1/4 tsp ground turmeric
1 tsp cayenne chili powder
2 tsp ground coriander
1 tsp Garam Masala
1 tsp salt

chopped cilantro for garnish

Directions
Instant Pot Method
Start the Instant Pot in sauté mode and add the oil. Sprinkle the lamb with salt and pepper and add the lamb to the pot. Sauté, in batches if necessary, until well browned (about 8 minutes). Remove the lamb from the pot and set aside.

Add the whole spices to the remaining oil and sauté them until aromatic (about 30 seconds). If you do not like whole spices in your curry, you can put them in a spice bag or tie them up in some cheesecloth before adding to the oil.)

Add the Serrano chili, onions, ginger and garlic, ground spices and salt to the oil. Sauté until the onions are golden (about 4 minutes). Add chopped tomatoes, water, and the browned lamb to the pot and mix well.

Change the Instant Pot setting to high-pressure cooking and set time for 25 minutes. When the instant pot beeps, release the pressure and open the lid. Stir in the lemon juice.

Serve over fresh basmati rice and garnish with chopped cilantro.

Stovetop Method
Heat the oil in a dutch oven over medium-high heat. Sprinkle the lamb with salt and pepper and add the lamb and sauté in batches if necessary until well browned (about 8 -10 minutes). Remove the lamb from the dutch oven and set aside.

Add the whole spices to the remaining oil and sauté them until aromatic (about 30 seconds). If you do not like whole spices in your curry, you can put them in a spice bag or tie them up in some cheese cloth before adding to the oil.)

Add the Serrano chili, onions, ginger and garlic, ground spices and salt to the oil. Sauté until the onions are golden (about 4 minutes). Add chopped tomatoes, water, and the browned lamb to the pot and mix well.

Reduce the heat and simmer for 45 to 60 minutes adding water or beef broth if curry gets too dry.

When the lamb is done, stir in lemon juice

Serve over fresh basmati rice and garnish with chopped cilantro.