Mixed Vegetable and Lamb Curry (Sabzi Gosht Jugulbandi)

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 3⁄4 cups carrots, diced
  • 3⁄4 cups red bell pepper, diced
  • 3⁄4 cup green beans, diced
  • 3 tablespoons rogan josh curry paste
  • 4 ounces canned diced tomatoes
  • 1 pound lamb shoulder, cut into 1-inch cubes
  • 1 cup water
  • 1⁄2 cup frozen peas
  • 2 tablespoons cilantro, chopped
  • 1⁄3 cup heavy cream
  • salt, to taste

Instructions

  1. Heat oil in Instant Pot using sauté setting then sauté onion, carrots, bell pepper, and green beans for 2 minutes.  Add curry paste and sauté another 2 minutes.  Add tomatoes, lamb, and water.  Reset Instant Pot, cover, and do the pressure thing for 8 minutes.  Quick release the pressure.  
  2. Open Instant Pot, add peas, cilantro, and heavy cream.  

Comments

Although I found this recipe and bought the ingredients to make it, Art ended up making it while I was out of town.  He and Lance thought it was scrumptious, so I’m sorry that I missed it!  The recipe is from Patak’s but I’ve modified it for the Instant Pot.  I love making curries in this thing.