Ingredients
2 tbsp olive or cooking oil
3 lamb shanks, seasoned
2 onions, sliced
100g Shemin’s Indian Curry Paste
2 red chillies, chopped
400ml vegetable (or chicken) stock
150g natural yoghurt
1 tbsp Shemin’s Biryani/Pilau Spice Blend or Shemin’s Garam Masala
1 tbsp cider vinegar
1 tbsp soft brown sugar
200g baby new potatoes
1 handful fresh coriander leaves, chopped
Salt and pepper (to taste)
Suitable for: Pressure King Pro 5.7L 12-in-1 Pressure Cooker
The Method
Select the BROWNING function, add half the oil and allow to heat. Add the lamb and rotate occasionally for ~5 minutes to brown the shank on all sides then remove and set aside.
Add the rest of the oil followed by the onions and stir regularly for ~5 minutes until browned.
Add the curry paste, chillies and a dash of stock and continue to stir for a further ~3 minutes.
Gradually stir in the yoghurt a bit at a time to stop it from separating. Once all the yoghurt has combined, add the Biryani/Pilau Spice Blend or Shemin’s Garam Masala followed by the cider vinegar and sugar.
Add the lamb shanks back in to the inner pot followed by enough stock to just cover the lamb, then give your sauce a stir.
Put the lid on and close the pressure valve then select the MEAT function and adjust the time to 13 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Add the potatoes, then put the lid back on and close the pressure valve then select the MEAT function and adjust the time to 30 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW release method before opening the pressure valve and removing the lid.
