LAMB CURRY
with SOUR CREAM
with SOUR CREAM
Bryan is preparing his famous lamb curry with the pressure cooker. We will have the lamb curry with pilau rice. This time, he's gonna add sour cream instead of yogurt.
3 Simple Steps :
1. Saute garlic and shallots.
2. Pressure-cook lamb.
3. Pressure-cook lamb and potatoes.
Spices from top (clockwise) : curry powder, cardamons, cloves, biji galangal,
star anise, jintan manis (aniseed), jintan putih (cumin), cinnamon stick and peppercorns.
Chop lamb into cubies.
Marinate with curry powder, seasalt and pepper.
We marinate at noon, and cook in the evening.
We marinate at noon, and cook in the evening.
Other ingredients: garlic, shallots, ginger, tomatoes,
curry leaves and lemon grass.
1. Saute garlic and shallots.
Add the spices and continue frying.
The aroma is simply amazing!
Add the lamb. Add water.
Add lemon grass. Add curry leaves.
Add seasalt.
Add seasalt.
2. Pressure-cook the lamb.
Add blended garlic-shallots-ginger.
Close lid. Allow the pressure cooker
to do its magic.
Add blended garlic-shallots-ginger.
Close lid. Allow the pressure cooker
to do its magic.
When the red button drops, open lid.
Add fresh milk. Add potatoes.
Add fresh milk. Add potatoes.
Give it a stir.
3. Pressure-cook lamb and potatoes.
Add tomatoes. Add red chilly.
Add mint leaves.
Close lid and allow pressure cooker
to cook a second round.
The lamb will be tender since it is pressure-cooked twice,
whilst the potatoes will be just nice and not mushy.
When the red button drops, remove the lid ...
Add sour cream. Stir to mix.
Ooh, the lamb is amazingly tender,
the potatoes are soft and creamy.
Totally out of this world!
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