Instant Pot Lamb Rezala (Indian Lamb Stew)
Ingredients:
2 lb lamb bone-in
2 cups yogurt whisked (see note 1)
2 tablespoon oil
2 medium onion (roughly chopped)
1 inch ginger (roughly chopped)
4 cloves garlic (roughly chopped)
1-2 green chilies slit (adjust as per taste)
10 cashews (see note 2)
1 teaspoon sugar
1 teaspoon salt (adjust as per taste)
Spices:
2 bay leaves
5-6 cardamom
2-3 sticks cinnamon
5-6 cloves
1 teaspoon whole pepper
1 teaspoon garam masala
Directions:
Whisk or blend the yogurt well, making sure there are no lumps.
Soak the cashews in water for 10 minutes. Grind it into a smooth paste using some water and set it aside.
Grind onion, ginger, and garlic into a smooth paste using a little water.
Make the rezala:
Set the Instant Pot to saute mode and add oil. Once it heats, add the whole spices (bay leaf, cinnamon, whole pepper, cardamom, and cloves) and saute for a few seconds.
Add the lamb and saute for 2-3 minutes until they are browned.
Next, add the ground onion paste and saute for 2-3 minutes until the raw smell goes.
Next, add the cashew paste, whisked (or blended) yogurt, green chilies, salt, and sugar. Mix well and saute for 1-2 minutes.
Add one cup of water and deglaze the pot.
Secure the lid and pressure cook for 20 minutes on LOW pressure.
Let the pressure come down naturally for 10 minutes, then do a quick release of the remaining pressure.
Add the garam masala and mix well. Serve warm.
