Lamb curry

General

• You can make this dish with your own freshly made Rogan Josh curry paste, or follow this recipe.
• Ask the butcher to dice the lamb into cubes. He does it much more quickly than humans.
  Time: 55 min, plus time to marinate (1 hour to 24 hours)

Ingredients

• cup diced onion
• ¼ cup Greek Yogurt
• 2 teaspoons minced garlic
• 1 teaspoon salt
• ¼ cup water
• 1 pound boneless leg of lamb, cut into 1-inch cubes

Curry paste

• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon Garam Masala
• ½ teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cayenne pepper
  OR: use 4 tablespoons fresh Rogan Josh curry paste

Ingredients

1. In a large bowl, mix all of the ingredients except the lamb. Add the lamb and stir to coat. Cover the bowl and marinate in the refrigerator for 1 hour or up to 24 hours. (If pressed for time, skip marinating and proceed to cooking.)
2. Transfer the lamb mixture to the inner cooking pot of the Instant Pot®. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 20 minutes (15 minutes if you prefer chewier meat).
3. When the cooking is complete, let the pressure release naturally. Unlock the lid and serve.