Lamb curry is a heavily spiced South Asian stew, consisting of a thick broth and softened lamb meat. The lamb will adopt the flavor of the spices used in the broth, becoming the most powerful component in the curry. You can prepare lamb curry in a number of ways, but using a pressure cooker tenderizes the lamb meat quickly. To cook lamb curry in a pressure cooker, you need a variety of spices and approximately one hour. This recipe yields six to eight servings.
Place the pressure cooker on the stove top over medium heat. Allow it to preheat for three minutes.
Add the white onion and vegetable oil to the pressure cooker. Stir with a wooden spoon until the onion is browned.
Add the garlic and ginger to the pressure cooker and continue stirring over medium heat for one minute.
Pour the tomato paste into the pressure cooker and stir to blend the ingredients. Add the ground coriander, ground cumin, garam masala, garlic powder, ground turmeric, salt and cayenne pepper to the pressure cooker. Continue stirring for one minute.
Add the lamb stew meat to the pressure cooker and increase the heat to medium-high. Stir until the lamb meat is cooked thoroughly or for about 10 minutes. When the meat is fully cooked, it will turn an opaque tan color, losing its pink hue.
Pour the white wine into the pressure cooker and place the lid on. Secure the lid per the manufacturer’s instructions and bring the pressure to 10 psi, or pounds per square inch. There should be a pressure gauge on the lid to monitor the psi. Lower the heat on the stovetop to maintain, not exceed, 10 psi.
Allow the contents of the pressure cooker to simmer for 30 minutes after it reaches 10 psi. Remove it from the heat and run the cooker under cool water to reduce the pressure once the time is up. When the pressure drops to 0 psi, open the lid.
Add the yogurt, fenugreek and cilantro to the pressure cooker and place it over medium heat. Cook for five minutes and remove from heat. Serve while hot.