Name: Curried lamb in yoghurt sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 kilogram boned lamb shoulder, trimmed, coarsely chopped; 2 (300g) brown onions, thinly sliced; 3 clove garlic, crushed; 2.5 centimetre (15g) piece fresh ginger, grated; 2 teaspoon ground cumin; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1/2 teaspoon fennel; 1/2 teaspoon turmeric; 2 cup (560g) yoghurt; 1 tablespoon cornflour; 2 tablespoon water; 1/2 cup lightly packed fresh coriander leaves

Ingredients

1 tablespoon vegetable oil

1 kilogram boned lamb shoulder, trimmed, coarsely chopped

2 (300g) brown onions, thinly sliced

3 clove garlic, crushed

2.5 centimetre (15g) piece fresh ginger, grated

2 teaspoon ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon fennel

1/2 teaspoon turmeric

2 cup (560g) yoghurt

1 tablespoon cornflour

2 tablespoon water

1/2 cup lightly packed fresh coriander leaves

Method

1.Heat half the oil in a 6-litre pressure cooker. In batches, cook lamb until browned. Remove from cooker.

2.Heat remaining oil in cooker. Stir onion, garlic and ginger until onion softens. Add spices and continue stirring until fragrant. Return lamb to cooker with yoghurt; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 25 minutes.

3.Release pressure using the quick release method; remove lid. Stir in blended cornflour and water; stir until sauce boils and thickens slightly. Season to taste.

4.Serve curry sprinkled with coriander.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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