Pressure Cooker Lamb Dhansak curry
User Reviews
4.6
Pressure Cooker Lamb Dhansak curry
Description
This Pressure Cooker Lamb Dhansak Curry recipe begins by browning diced lamb in sunflower or coconut oil, locking in flavor and texture. Onions are sautéed until slightly softened before adding minced garlic, fresh ginger, and a combination of ground cumin, coriander, turmeric, salt, and freshly crushed cardamom seeds. Red lentils and tinned tomatoes provide body and acidity, while beef or chicken stock contributes moisture and richness. Whole spices including a cinnamon stick and bay leaf simmer with the curry during pressure cooking, infusing deeper aromatic nuances. A final touch of honey mellows the overall flavor and balances acidity. The pressure cooking method dramatically shortens the cooking time, tenderizing the lamb and melding the lentils thoroughly into the sauce. Served over rice and garnished with fresh coriander (cilantro), this curry offers a satisfying layering of textures with tender meat and soft lentils, highlighted by warm spices and a balanced savory profile. Adding a side of yogurt or naan complements the dish well.
Ingredients
- 2-3 tbsp sunflower oil or coconut oil
- 900 g lamb diced, quantity: 2 lbs
- 2 onion finely diced, large
- 4 garlic minced, large cloves
- 1 tbsp cumin ground
- 1/2 tbsp ground coriander
- 1/2 tbsp Turmeric ground
- 1/2 tsp salt
- 10 cardamom pods seeds only
- 1 tsp ginger paste or freshly grated
- 100 g red lentils rinsed well, split, quantity: 0.5 cup
- 400 g tinned tomatoes quantity: 14 oz
- 240 ml beef stock low sodium broth, or chicken stock, quantity: 1 cup
- 1 red chili pepper roughly chopped (with seeds
- 1 cinnamon stick
- 1 bay leaf
- 1-2 tbsp honey or to taste (optional)
- Coriander cilantro) to serve, fresh
- salt to season
- black pepper to season
Instructions
- Split the cardamom pods and reserve the little seeds. Crush them in a pestle and mortar.
- 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.
- Add a little more oil in the pressure cooker and sauté the onions for 5 minutes, stirring.
- Add the garlic, all the spices, salt and ginger and stir.
- Return the lamb to the pot and stir in the lentils.
- Add the tomatoes, stock, cinnamon stick and bay leaf and stir to combine.
- 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.
- Serve over rice garnished with fresh coriander (cilantro).
Notes
- This recipe was tested using a 6L Instant Pot Duo; cooking times may vary with different models or sizes.
- Increasing lentil quantity to 200g (1 cup) can bulk up the curry for larger servings.
- Serving the curry alongside yogurt or raita and naan bread provides a traditional balance and contrast in textures and flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 41g | 14% |
| Protein | 57g | 114% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 148mg | 49% |
| Sodium | 664mg | 28% |
| Potassium | 1476mg | 31% |
| Fiber | 12g | 48% |
| Sugar | 13g | 26% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 34mg | 38% |
| Calcium | 131mg | 13% |
| Iron | 9.8mg | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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