Quick Lamb Curry

Quick Lamb Curry

By Sarah-Jane Dearman
0:15 To Prep
0:35 To Cook
6 Servings
Average Rating
Difficulty Medium

Delicious and quick, this dish can be made hot or not, just suit your taste bud


  • 4 Tbs Ghee or butter
  • 1 Med medium brown onion, diced
  • 1 Med red onion, thinly sliced
  • 750 g Lamb roughly diced
  • 2 Tbs curry powder mild
  • 2 tsp kaffir lime leaves - finely shredded
  • 2 tsp tamarind puree
  • 1 tsp ground ginger
  • 2 tsp crushed chille paste
  • 1 tsp brown rice malt
  • 2 Tbs brown vinegar
  • 1/2 cup lactose free plain yoghurt
  • 1/2 cup beef stock (hot)
  • 1 Tbs Arrowroot flour (Tapioca)
  • 1 cup frozen sliced green beans

Step 1

1. Using 2 Tbs ghee, lightly brown the diced brown onion, in pressure cooker, remove from pot and put aside when slightly coloured

Step 2

2. Using the other 2 Tbs ghee, brown the sliced red onion for 2 mins, add curry powder and cook for 1 min, until fragrant

Step 3

3. add lamb and brown all over, return diced onion to the pot

Step 4

4. add kaffir lime, ginger tamarind and chille (optional to taste), cook for 3 mins stirring

Step 5

5. stir in the vinegar and rice malt, cook for 3 mins

Step 6

6. mix the arrowroot into the stock and add to the pot stir it through with the yoghurt. Bring to a light boil

Step 7

7. close pressure cooker lid and bring it to pressure on setting 2, cook at pressure for 20mins

Step 8

8. use quick release method to release pressure, remove lid, return to low heat

Step 9

9. stir in frozen beans and bring to a light boil for about 2 mins, add salt and pepper to taste

Chef's Tips

serve with steamed rice, raita and pappadams, for a yummy Indian style feast

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