Instant Pot Lamb Spinach Curry/ Saag Gosht

Ingredients:

1.25 lbs Lamb, cleaned and cut into small pieces
3 tbsp Oil
½ tsp Mustard seeds
1 tsp Cumin seeds
2 Red Chilli, broken
1 sprig Curry leaves
2 cups Onions & shallots (mixed), chopped finely
1 cup Tomatoes, chopped finely
2 Green chillies, chopped finely
6 cloves Garlic, chopped finely
1 inch fresh Ginger, chopped finely
2 tsp Turmeric powder
1 ½ tbsp Chilli powder
1 tbsp Coriander powder
1 tbsp Cumin powder
2 cups Spinach, chopped ( can add pureed spinach too)
a pinch Sugar
2 tsp Lime juice
Coriander leaves – to garnish
Salt – to taste

Directions:

In a cooker, add the lamb, 1 tsp of turmeric powder,little salt and water just to cover the lamb and not more. Close the pressure cooker, keep it in medium flame for 5-6 whistles till lamb is cooked well. Switch off and keep it aside. You can just cook the lamb with some more water in medium-low flame covered for 35-40 minutes if you don’t have pressure cooker.

In a pan, heat oil and add mustard seeds. When it crackles, add cumin seeds and red chillies, curry leaves, when it changes color, add the onions, green chillies garlic, ginger ,little salt and sauté till golden brown.

Now add the tomatoes, 1 tsp of turmeric powder and fry till it is mushy.
Add the chilli powder, coriander powder and cumin powder. Saute them till they ooze out some oil on sides. Then add the spinach, lime juice, sugar and mix well for few seconds. (lime juice helps in absorption of iron from spinach).

Add the cooked lamb with ¾ cup of water (use the broth from the cooked lamb). Mix well and let all the mixture get cooked together till they leave some oil on top and let the water evaporate. Do not cover it (Spinach will lose its color). Check salt at this stage and add it if needed.

Finally garnish with coriander leaves and serve with hot rice.