Lamb Curry

Lamb Curry

Prep: 30 mins Total Time: 55 mins Servings: 8


  • 3 Tbsp safflower oil

  • 2 onions, finely chopped (about 2 1/4 cups)

  • 3 Tbsp grated peeled fresh ginger (from a 3-ounce piece)

  • 6 cloves garlic, minced (about 3 tablespoons)

  • Coarse salt

  • 1 3-inch cinnamon stick

  • 2 ¼ tsp cumin seeds

  • 1 ½ tsp coriander seeds, crushed

  • ¾ tsp ground turmeric

  • 2 cardamom pods, crushed

  • 2 tsp tomato paste

  • 2 ½ lb lamb shoulder, cut into 1-inch pieces

  • 12 oz baby fingerlings (or Yukon Gold potatoes, cut into 1-inch pieces)

  • 2 cup low-sodium chicken broth

  • 1 bunch spinach, trimmed, washed well, and shaken to remove excess liquid (about 4 cups packed leaves)

  • Cilantro, yogurt, Indian pickle or chutney, and flatbread, for serving


  1. Heat oil in a 6-quart pressure cooker over medium-high heat. Add onions, ginger, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Add cinnamon stick, cumin, coriander, turmeric, and cardamom. Cook, stirring, until spices are fragrant, about 30 seconds. Add tomato paste and cook, stirring, 15 seconds more.

  2. Add lamb, potatoes, and broth. Season with salt. Secure pressure-cooker lid and bring to high pressure over high heat. Reduce heat to medium to maintain high pressure. Cook 24 minutes; remove from heat. Vent pressure, then remove lid. Stir in spinach. Season with salt and serve with accompaniments.

Source: Martha Stewart Living

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Image Credit: Jonathan Lovekin