Ninja Pressure Cook Lamb Curry

2 tbsp Oil
1 large Onion, diced
1 1/2 tsp crushed Ginger
1 1/2 tsp crushed Garlic
1 tsp crushed Green Chilli

2lb diced Lamb

60ml Water

1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Garam Masala Powder
Salt
400g tinned Tomatoes, pureed
500g Water
2 Potatoes, Peeled and cut into quarters

Heat Oil and Saute Onions, Garlic, Ginger and Green Chilli until the onions turn golden brown. 8 – 10 minutes.

Add Lamb and sear for 2 -3 minutes.

Add 60 ml Water to deglaze the pot and then add remaining ingredients.

Assemble lid, seal and press Pressure Cook/ Set timer to 25 minutes. Do a quick pressure release by turning the pressure release button to vent. Carefully remove lid. Check if the Lamb is cooked through. Add Potatoes and stir through. Lock the lid again and pressure cook on high for 5 minutes.

Do a quick pressure release by turning the pressure release button to vent. To make the sauce thicker, continue to sauté uncovered until desired thickness is reached.