Name: Instant Pot Lamb Curry With Coconut & Tomatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 5
Cuisine: Indian
Ingredients: 1.5 tablespoons / 25 g ghee or butter; 1 medium onion, finely diced; 2 tablespoons grated fresh ginger; 1 tablespoon grated garlic (4 garlic cloves); 2 tablespoons chopped cilantro (stalks and some leaves, reserve the rest of the leaves for garnish); 1.7 lb / 800 g diced lamb shoulder or diced lamb (trim off the fat); 2 teaspoons salt; 2 teaspoons mild curry powder; 2 teaspoons garam masala; 1 teaspoon cumin powder; 1 teaspoon paprika powder; 1 teaspoon coriander seed powder; 1-2 small chili (for extra heat, otherwise leave out); 1 can (400 g) chopped tinned tomatoes or passata; 1 carrot, sliced; 1/2 red pepper, sliced; 1 cup thickened coconut milk (1 can, use the thickened part only, discard the liquid or use in smoothies)

Description

Made with warm Indian spices, tomatoes and rich coconut milk, this Instant Pot lamb curry is creamy and delicious and the meat is succulent and soft. Cooking on the stovetop would require 2-2.25 hours to get the same results but it’s much quicker in the pressure cooker.

Ingredients

Scale

Part 1 cooking

1.5 tablespoons / 25 g ghee or butter

1 medium onion, finely diced

2 tablespoons grated fresh ginger

1 tablespoon grated garlic (4 garlic cloves)

2 tablespoons chopped cilantro (stalks and some leaves, reserve the rest of the leaves for garnish)

1.7 lb / 800 g diced lamb shoulder or diced lamb (trim off the fat)

Spices

2 teaspoons salt

2 teaspoons mild curry powder

2 teaspoons garam masala

1 teaspoon cumin powder

1 teaspoon paprika powder

1 teaspoon coriander seed powder

1–2 small chili (for extra heat, otherwise leave out)

1 can (400 g) chopped tinned tomatoes or passata

Part 2 of cooking

1 carrot, sliced

1/2 red pepper, sliced

1 cup thickened coconut milk (1 can, use the thickened part only, discard the liquid or use in smoothies)

Instructions

Part 1. Prepare all the ingredients for part 1 and turn the Instant Pot. Press the Saute function key and allow the pot to heat up slightly.
Add the ghee or butter and onions and cook for 2 minutes, to soften. Add garlic, ginger and cilantro and cook together for another minute, stirring well.
Finally, add all the spices and salt and stir through the onion mixture to release the aromas. Press Cancel to stop the Sauteing process. The mixture will brown and get pretty sticky and some of it may get stuck to the bottom. Add a little splash of water to the pot and stir through scraping off any stuck mixture from the bottom. This will prevent any burning during pressure cooking.
Add the lamb and tomatoes and stir through well. Pop the lid and lock, making sure the top valve is pointing to Sealing. Press Manual/Pressure Cook, set to HIGH pressure for 25 minutes. It will take 10 minutes for the Instant Pot to build up the pressure and the timer will commence. Once done, release pressure naturally (should take 15 minutes). In the meantime, prepare ingredients for Part 2.
Part 2. Open the lid and stir the curry. Press the Saute function again. Add the carrots and peppers and cook for 5-7 minutes on Saute, stirring frequently. The curry will bubble away, which will thicken the broth.
To finish the curry, add the thickened coconut milk and stir through.

Nutrition

Serving Size: 1.5 cups
Calories: 402
Sugar: 3.5 g
Sodium: 1123.8 mg
Fat: 20.3 g
Saturated Fat: 10.8 g
Carbohydrates: 8.5 g
Fiber: 2.7 g
Protein: 33.5 g
Cholesterol: 116.4 mg

Keywords: Indian,