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Lamb Curry Dosa

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

Curry

  • 1 tbsp olive oil
  • Salt and pepper
  • 1 pound lamb stew meat cubed
  • ½ onion diced
  • 1 red pepper diced
  • 1 clove garlic minced,
  • ½ tsp grated ginger
  • 1 cup Kashmiri curry
  • ½ cup coconut milk
  • 1 tbsp cornstarch

Mint Sauce

  • ½ cup mint
  • ½ cup cilantro
  • 1 clove garlic
  • ½ serrano pepper
  • 2 tbsp coconut yogurt
  • 1½ tsp lime juice
  • ½ tsp maple syrup
  • Salt to taste

12 ounce dosa batter

1 cup basmati rice, coked

Instructions

  1. Season lamb with salt and pepper.
  2. Turn InstantPot on Saute and add oil. Sear lamb cubes on both sides for a minute each. Next, add in chopped onions and saute for 2-3 minutes until they start to become translucent. Lastly, add in the peppers, garlic, and ginger and saute for a few more minutes.
  3. Add curry and coconut milk to the InstantPot and set InstantPot to Manual for 12 minutes.
  4. Let curry natural release for 10 minutes before releasing the rest of the pressure.
  5. Turn InstantPot back to Saute, whisk about ½ cup of the curry soup with the cornstarch. Then add the cornstarch slurry back to the InstantPot and let simmer until curry thickens.
  6. Combine all sauce ingredients in a blender and blend until smooth.
  7. Cook dosa per instructions on batter. For the cage look, just swirl batter into the shape you want.
  8. Assemble by placing curry on rice and topping with the dosa. The sauce can be on the side.