Lamb Curry

Serving Size: 8
Prep Time:
Total Time:


  • 3 Tbsp safflower oil
  • 1 bunch spinach, trimmed, washed well, and shaken to remove excess liquid (about 4 cups packed leaves)
  • 2 cup low-sodium chicken broth
  • 12 Ounce baby fingerlings (or Yukon Gold potatoes, cut into 1-inch pieces)
  • 2.5 Pound lamb shoulder, cut into 1-inch pieces
  • 2 tsp tomato paste
  • 2 cardamom pods, crushed
  • 0.75 tsp ground turmeric
  • 1.5 tsp coriander seeds, crushed
  • 2.25 tsp cumin seeds
  • 1 3-inch cinnamon stick
  • Coarse salt
  • 6 cloves garlic, minced (about 3 tablespoons)
  • 3 Tbsp grated peeled fresh ginger (from a 3-ounce piece)
  • 2 onions, finely chopped (about 2 1/4 cups)
  • 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.

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Image Credit: Jonathan Lovekin