WHISKAFFAIR'S
Add dry red chilies, coriander seeds, cloves, cinnamon, green cardamoms, black peppercorns, cumin seeds, and mustard seeds to a skillet.
Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring while roasting. Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely.
Add the roasted spices to a high-speed blender along with ginger, garlic, vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste.
Scrape the sides of the blender a few times while making the paste. Vindaloo masala paste is ready. Set it aside.
Press SAUTE button on the instant pot. Add oil to the pot.
When the oil is hot, add onions and fry until they turn golden brown in color (10-12 minutes), stirring frequently.
Add lamb pieces to the pot and fry for 3-4 minutes. Keep stirring frequently.
Add tomato puree and the vindaloo masala paste that we made earlier to the pot and mix well.
Now add salt, turmeric powder, and 1 cup of water to the pot and stir gently.
Cover the instant pot with the lid.
Press PRESSURE COOK and set the timer to 30 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Add sugar to the pot and mix well. The curry is ready to serve.