Pressure Cooker Lamb Dhansak curry

4.60 from 60 votes

Meet your new favourite dinner! This pressure cooker lamb Dhansak curry is delicious, so easy and mild enough for the whole family to enjoy.

Prep Time7

Cook Time30

Total Time37

Course: Main

Cuisine: Indian

Keyword: Lamb Dhansak

Servings:

Calories: 580kcal

Split the cardamom pods and reserve the little seeds. Crush them in a pestle and mortar.
10 pods cardamom
Heat 1-2 tbsp oil in your Instant Pot using the ‘sauté’ function or in a large pan and brown the lamb, in batches. Set aside.
3 tbsp canola oil, 2 lbs (900g) lamb
Add a little more oil in the pressure cooker and sauté the onions for 5 minutes, stirring.
2 large onions
Add the garlic, all the spices, salt and ginger and stir.
4 cloves garlic, 1 tbsp ground cumin, ½ tbsp ground coriander, ½ tbsp ground turmeric, ½ tsp salt, 1 tsp ginger paste or freshly grated ginger
Return the lamb to the pot and stir in the lentils.
½ cup (100g) split red lentils
Add the tomatoes, stock, cinnamon stick and bay leaf and stir to combine.
14 oz (400g) crushed tomatoes, 1 cup (240ml) chicken stock, 1 red chili, 1 stick cinnamon , 1 bay leaf
Cover, set vent to sealing and cook for 20 minutes at high pressure.
Let the pressure release manually for 10 minutes, then manually release the rest.
Taste the curry and season with salt and pepper. Add a little honey if it needs a touch of sweetness.
1-2 tbsp honey
Serve over rice garnished with coriander.
2 tbsp cilantro, salt and pepper to season