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Lamb Curry

  • prep: 30 mins
    total time: 55 mins
  • servings: 8
Photography: Jonathan Lovekin




  • 3 tablespoons safflower oil
  • 2 onions, finely chopped (about 2 1/4 cups)
  • 3 tablespoons grated peeled fresh ginger (from a 3-ounce piece)
  • 6 cloves garlic, minced (about 3 tablespoons)
  • Coarse salt
  • 1 3-inch cinnamon stick
  • 2 1/4 teaspoons cumin seeds
  • 1 1/2 teaspoons coriander seeds, crushed
  • 3/4 teaspoon ground turmeric
  • 2 cardamom pods, crushed
  • 2 teaspoons tomato paste
  • 2 1/2 pounds lamb shoulder, cut into 1-inch pieces
  • 12 ounces baby fingerlings (or Yukon Gold potatoes, cut into 1-inch pieces)
  • 2 cups 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. Step 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. Step 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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