Add 10-12 whole Kashmiri red chilies (stalks removed) 2 tablespoon whole coriander seeds 3-4 cloves 1-inch piece of cinnamon stick 2-3 whole green cardamoms 8-10 whole black peppercorns 1 teaspoon cumin seeds 1 teaspoon mustard seeds to a skillet.
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Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring while roasting. Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely
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Add the roasted spices to a high-speed blender along with a 1-inch piece of ginger (chopped), 8-10 garlic cloves (peeled), 1 tablespoon white vinegar, 1 and ½ tablespoon tamarind paste, and ½ cup of water and blend to make a smooth paste. Scrape the sides of the blender a few times while making the paste.
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Press SAUTE button on the instant pot. Add 6 tablespoon oil to the pot.
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When the oil is hot, add 2 cups of chopped onions and fry until they turn golden brown in color (10-12 minutes), stirring frequently.
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Add 2 pounds (1kg) of bone-in lamb (cut into 1 and ½-inch pieces) to the pot and fry for 3-4 minutes. Keep stirring frequently.
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Add 1 cup of canned tomato puree (or ½ cup tomato paste) and the vindaloo masala paste that we made earlier to the pot and mix well.
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Now add 2 teaspoon salt, 1 teaspoon turmeric powder, and 1 cup of water to the pot and stir gently.
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Cover the instant pot with the lid.
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Press PRESSURE COOK and set the timer to 30 minutes at high pressure.
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Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Add ½ teaspoon white granulated sugar to the pot and mix well. The curry is ready to serve.
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