Pressure cooker lamb karahi with new potatoes recipe
 This rich and aromatic curry would usually take hours of gentle simmering, but once you’ve marinated the lamb – for an hour, or overnight – you can cook it in 20 minutes in the pressure cooker. 1kg/2lb 4oz lamb leg, cut into 4cm/1½in pieces6 garlic cloves, peeled 5cm/2in piece fresh root ginger, peeled1 tsp salt½ tsp freshly ground black pepper4 tbsp sunflower or vegetable oil1 large brown onion (or 2 small), finely chopped1 tsp chilli powder2 tsp ground coriander 1 tsp ground turmeric1 tsp ground cumin½ tsp garam masala½ tsp ground fenugreek 500g/1lb 2oz baby new potatoes2 green chillies, 1 whole and 1 thinly sliced6 tbsp Greek-style yoghurt 1kg/2lb 4oz lamb leg, cut into 4cm/1½in pieces 6 garlic cloves, peeled 5cm/2in piece fresh root ginger, peeled 1 tsp salt ½ tsp freshly ground black pepper 4 tbsp sunflower or vegetable oil 1 large brown onion (or 2 small), finely chopped 1 tsp chilli powder 2 tsp ground coriander 1 tsp ground turmeric 1 tsp ground cumin ½ tsp garam masala ½ tsp ground fenugreek 500g/1lb 2oz baby new potatoes 2 green chillies, 1 whole and 1 thinly sliced 6 tbsp Greek-style yoghurt cooked basmati rice5cm/2in piece fresh root ginger, peeled and cut into fine julienne sliverssmall bunch fresh coriander cooked basmati rice 5cm/2in piece fresh root ginger, peeled and cut into fine julienne slivers small bunch fresh coriander Method Put the lamb in a bowl. Put the garlic, ginger, salt and pepper in a mini processor with 1 tablespoon of the oil and pulse to form a paste. Add to the lamb and stir to coat. Leave to marinate for at least 1 hour, or overnight in the fridge. Heat the remaining 3 tablespoons oil in the pressure cooker over a medium–high heat. Add the lamb and fry for 5 minutes, or until beginning to brown. Add the onion and fry for 4–5 minutes, or until softened. Add the chilli powder, ground coriander, turmeric, cumin, garam masala and fenugreek. Stir for 2–3 minutes, until the lamb is well coated in spices and is beginning to smell fragrant. Add the potatoes, 400ml/14fl oz water and a whole green chilli and stir. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat and cook for 20 minutes. (If using an electric pressure cooker, use the high pressure setting for 20 minutes.)Remove the pressure cooker from the heat and leave to depressurise. Remove the lid and stir the yoghurt through the curry. Taste and add more salt if necessary.Serve with basmati rice, garnished with sliced green chilli, ginger slivers and plenty of fresh coriander. Put the lamb in a bowl. Put the garlic, ginger, salt and pepper in a mini processor with 1 tablespoon of the oil and pulse to form a paste. Add to the lamb and stir to coat. Leave to marinate for at least 1 hour, or overnight in the fridge. Put the lamb in a bowl. Put the garlic, ginger, salt and pepper in a mini processor with 1 tablespoon of the oil and pulse to form a paste. Add to the lamb and stir to coat. Leave to marinate for at least 1 hour, or overnight in the fridge. Heat the remaining 3 tablespoons oil in the pressure cooker over a medium–high heat. Add the lamb and fry for 5 minutes, or until beginning to brown. Heat the remaining 3 tablespoons oil in the pressure cooker over a medium–high heat. Add the lamb and fry for 5 minutes, or until beginning to brown. Add the onion and fry for 4–5 minutes, or until softened. Add the chilli powder, ground coriander, turmeric, cumin, garam masala and fenugreek. Stir for 2–3 minutes, until the lamb is well coated in spices and is beginning to smell fragrant. Add the onion and fry for 4–5 minutes, or until softened. Add the chilli powder, ground coriander, turmeric, cumin, garam masala and fenugreek. Stir for 2–3 minutes, until the lamb is well coated in spices and is beginning to smell fragrant. Add the potatoes, 400ml/14fl oz water and a whole green chilli and stir. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat and cook for 20 minutes. (If using an electric pressure cooker, use the high pressure setting for 20 minutes.) Add the potatoes, 400ml/14fl oz water and a whole green chilli and stir. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat and cook for 20 minutes. (If using an electric pressure cooker, use the high pressure setting for 20 minutes.) Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. Remove the lid and stir the yoghurt through the curry. Taste and add more salt if necessary. Remove the lid and stir the yoghurt through the curry. Taste and add more salt if necessary. Serve with basmati rice, garnished with sliced green chilli, ginger slivers and plenty of fresh coriander. Serve with basmati rice, garnished with sliced green chilli, ginger slivers and plenty of fresh coriander.