The best Lamb Akni I’ve made by far using my Instant Pot

By EatMee Recipes · 75 min

Ingredients

Instructions

1. Rinse the rice until the water runs clear, then set aside.
2. Rinse the lamb and cut into curry pieces.
3. On sauté mode in the Instant Pot, add oil, then the whole spices, onion, green chillies and thyme, and sauté until the onions turn translucent.
4. Add the ground spices and ginger-garlic paste, stir and simmer for 30 seconds.
5. Add the lamb and salt, stir, cover and let the meat sit for 5 minutes.
6. Stir in the tomato, tomato paste, coriander, mint, curry leaves and 100ml water, cover and simmer for 2 minutes.
7. Stir in the potatoes, pour in 400ml water and spread the rice over the top with your hands without mixing it in.
8. Cancel sauté, then set pressure cook for 35 minutes with the vent set to sealing.
9. When the 35 minutes end, let it natural release for 15 minutes, then cancel, turn the vent to venting and wait until the silver button drops before opening the lid.
10. Add a few dollops of butter, mix together and serve.

Summarized from EatMee Recipes's video. Watch it for the details.

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