This is our weekend meal, and lasts for two dinners, or a dinner and a lunch depending on if we go out to eat. It’s easy to make and tastes great. I generally cut the onions up and set the spices in a container in the fridge just waiting to throw them all together to cook. My husband and our dog like lamb shank the best because they both get to chew on a bone.
My lamb curry is not Hindu-friendly. Yes, it’s curry…but it contains beef broth, which is basically a no no. I wouldn’t substitute chicken broth as the flavor is “meh” at best, but if you have lamb broth, that would be excellent! Serve with white rice.
Special Tools: a pressure cooker
In your slow cooker, on med heat, add
- 2 tbs olive oil
- 1/4 tsp mustard seeds
- 1/2 tsp cumin seeds
When the mustard seeds pop, add
- 1 chopped red onion
- 1 tbs minced garlic
Cook onions and garlic for 5-10 minutes, stirring occasionally, then add
- 4 roma tomatoes, diced (or one 14 oz can of diced petite tomatoes)
While cooking the tomatoes, add
- 2 tsp coriander powder
- 2 tsp fennel powder
- 1.5 tsp salt
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 tsp turmeric powder
- 1/2 tsp cayenne powder
- 1/2 tsp ground black pepper
- 1/4 tsp cinnamon powder
- 1/4 tsp ground cloves
Mix and cook about 5 minutes. After the tomatoes and spices have heated through add
- 1 lamb shank (about 1 lb of diced lamb meat)
Mix and coat with mixture, about two minutes. After completely coating the lamb add
- 16 oz of beef or lamb broth (give or take)
Close your pressure cooker lid and cook.
This is where the recipe varies. I have an express cook pressure cooker, so I let the steam blow until I hear one whistle, then just turn off the heat until it releases the safety valve—that’s it! However, if you have an older pressure cooker, it may take 2-3 whistles. I’ll leave the cooking time up to your expertise, but lamb can withstand a lot of cooking. Just watch the liquid levels if you’re unsure.
Otherwise, done! 🙂