Recipes Ingredients Meat & Poultry Lamb Recipes Lamb Curry 3.9 (31) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 21, 2017 Print Share Share Tweet Pin Email Photo: Jonathan Lovekin Prep Time: 30 mins Total Time: 55 mins Servings: 8 Ingredients 3 tablespoons safflower oil 2 onions, finely chopped (about 2 ¼ 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 ¼ teaspoons cumin seeds 1 ½ teaspoons coriander seeds, crushed ¾ teaspoon ground turmeric 2 cardamom pods, crushed 2 teaspoons tomato paste 2 ½ 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 Directions 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. 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. Print