|4||garlic cloves — chopped|
|2 tsp||fresh ginger — finely grated|
|1 cup||plain yoghurt|
|1 kg||lamb knuckles|
|1/4 cup||coconut oil|
|2 medium||onions — thinly sliced|
|1 tsp||mustard seeds|
|1 tsp||sesame seeds — white|
|2 tsp||cumin seeds|
|2 tsp||coriander seeds|
|1/2 tsp||mango powder|
|1/4 cup||curry leaves|
|1 cup||fresh coconut — coarsely grated|
|1 piece||cassia bark|
|1 tsp||chilli powder|
|2 cup||lamb stock — or chicken stock|
|1 tin||coconut milk|
|fresh coriander leaves — garnish|
|toasted coconut flakes — garnish|
|2 cup||plain double cream yoghurt|
|2||spring onions — thinly sliced|
|1 tsp||fresh ginger — finely chopped|
|1 tsp||ground cumin|
|1 tbsp||fresh coriander — coarsely chopped|
|1 tbsp||fresh parsley — chopped|
|1||lime — juiced|
|1/2 cup||pomegranate seeds|
Made in the Instant Pot Pro.
Prepare the lamb curry, by making a smooth paste with the garlic and ginger, using a mortar and pestle. Mix the paste with the yoghurt.
Place the lamb in a non-reactive bowl, season with salt, and cover with the yoghurt mixture on all sides. Cover and refrigerate overnight.
Select the sauté setting (medium) on the Instant Pot Pro. Heat half the coconut oil in the Instant Pot Pro over medium heat, add the onions, and sauté for about 10 minutes, until starting to brown. Set aside.
Dry-fry the mustard, sesame, cumin and coriander seeds in the Instant Pot Pro on the sauté setting (high). Add the cardamom, mango powder and curry leaves, and continue to dry-fry for about 3 minutes. Transfer to a blender, add the cooked onion and grated fresh coconut, process to a smooth paste, and set aside.
Heat the remaining coconut oil in the Instant Pot Pro on the sauté setting (medium), add the lamb in batches, and brown all over for about 5 minutes. Set aside.
Add the cassia bark and spice paste and stir-fry for about 3 minutes. Mix in the chilli powder and paprika, add the lamb, stock and coconut milk, and bring to the boil.
Seal the Instant Pot Pro. Pressure cook on high for 50 minutes. Let it natural pressure release for 20 minutes, then release the remaining pressure.
Prepare the raita by combining the yoghurt, spring onion, ginger, cumin, coriander and parsley. Season with salt and lime juice. Blend all the ingredients. Place in a bowl, cover and refrigerate until required. Just before serving, sprinkle the pomegranate seeds on top.
To serve, garnish the curry with fresh coriander and toasted coconut and serve with steamed basmati rice raita.
Supported by the Red Meat Industry of SA.
Recipe developed by Gerrie Du Rand; Styling by Caro Alberts; Photography by Michelle Parkin Photography