Punjabi paneer curry is amazingly simple vegetarian dish from northern india. The paneer is made from cows milk and is easy to make at home
This simple Moroccan Lamb Curry is so easy to make and packed full of flavour. Done in the pressure cooker this curry is ready in just 20 minutes! If you don’t have a pressure cooker at home you can also cook it low and slow for about an hour and a half.
This one-pot-wonder uses our Moroccan Ras El Hanout which translated means ‘Top of The Shop’. It is a combination of 14 deliciously aromatic spices like Cumin, Sweet Paprika, Cardamom, Nutmeg and many other complimentary spices plus some fresh Sea Salt to tie it all together. Emma makes this curry using just lamb, onion, fennel and a bit of stock to let this fragrant complex spice blend do all the flavour talking. By coating the lamb in the spice mix and browning it off first you not only create a deep caramelised flavour but also activate those spices to get their full flavour potential.
Watch below how Emma makes this curry in a hurry whilst camping in beautiful Beechworth. Paired with a simple fluffy homemade flat bread this dish is as delicious as it is easy and Emma shows how you can make it just about anywhere!
Spices used in this recipe
Preheat your pressure cooker on medium-low heat with a few glugs of olive oil. Cover the lamb with the Ras El Hanout, then, in batches, put the lamb into the pressure cooker to brown it off, then remove the lamb from the pressure cooker.
In the same pressure cooker, gently brown the onions while continually mixing. Put the lamb back into the pressure cooker with the onions and stop mixing.
Place the fennel over the top, and then pour over the stock. Put the lid on your pressure cooker and leave it on the heat to bring to pressure.
After the pressure cooker comes to pressure, this dish should only take about ½ hour to cook.
Serve with yoghurt flatbread preferably in the outdoors!