Instant Pot Lamb Bhuna (Bhuna Gosht) – tender fall apart pieces of lamb cooked in a delicious spicy onion tomato gravy that coats ever morsel of tender meat.
600g of Diced Lamb (trim visible fat)
1 tablespoon of ghee (or oil of choice)
1 large onion, finely chopped
3 cloves of garlic, crushed
1.5 teaspoons of deggi mirch (chilli powder) – add more if you like extra spicy
1/2 teaspoon of turmeric
1/2 teaspoon of salt
1 tbs of grated fresh ginger root
4 cardamon pods
pinch of nutmeg
pinch of coarse black pepper
5 ripe medium tomatoes, peeled and diced
1/4 cup (60ml) of water
1/4 cup (4 tbs) of fat-free plain yoghurt
freshly chopped coriander
Instant Pot (Pressure Cooker)
Set instant pot to saute mode. Add the ghee
Once it displays hot, spray with cooking oil spray, add in the onion, garlic and ginger and fry for a couple of minutes until translucent and softened.
Add in the chilli powder, turmeric, salt, nutmeg, cardamom, cloves and a pinch of black pepper and continue to fry until the onion mixture is coated and paste-like.
Turn off instant pot. Add in the lamb, tomatoes and 1/4 cup (60ml) of water and mix to combine.
Add the lid (close valve if not self-sealing) and set to high pressure for 25 minutes.
Once Instant Pot finishes cooking, let the pressure release naturally for at least 10 minutes and then you can release any remaining pressure.
Add the yoghurt to a jug, spoon in some of the hot gravy and whisk to combine, this will bring up the temperature of the yoghurt, to prevent it from splitting.
Turn the instant pot to saute mode and let it bubble until the remaining sauce reduces down and just coats the lamb.
Then turn off instant pot, taste and season as needed.
Then stir in the yoghurt mixture and sprinkle with chopped coriander.
Serve and enjoy!!