Servings: 6 servings
Instant Pot Indian Lamb Curry
Dairy-free Indian lamb curry made in a pressure cooker is incredibly tender, flavorful and easy to make any night of the week!
Ingredients
- 2 Tbsp avocado oil
- 2 lbs lamb stew meat
- 1/2 yellow onion finely diced
- 4 cloves garlic
- 1 15-ounce can tomato sauce
- 1 15-ounce can full-fat coconut milk
- 1 1/2 Tbsp fresh ginger peeled and grated
- 2 tsp ground corriander
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom optional
- 1/8 tsp saffron threads optional
- 1 tsp sea salt to taste
- 1 Tbsp pure maple syrup optional
- 5 ounces baby spinach
Instructions
- Plug in your Instant Pot and press the Saute button. Add the oil and allow it to heat up for a couple of minutes. Add the lamb stew meat and brown for 2 to 3 minutes, or until the meat has a nice sear on it.
- Add the remaining ingredients except for the spinach to the Instant Pot and stir well.
- Secure the lid on the Instant Pot and select the Manual button. Pressure cook on high for 15 minutes, keeping the vent sealed. Allow Instant Pot to go into natural release (keep warm) mode for 20 minutes. Manually release any remaining pressure before opening the lid.
- Stir in the spinach and replace the cover. Allow curry to sit for a couple of minutes as the spinach wilts.
- Serve lamb curry with choice of steamed rice, coconut rice, or turmeric/saffron rice.
Nutrition
Serving: 1of 6, Calories: 416kcal, Carbohydrates: 9g, Protein: 33g, Fat: 25g, Fiber: 2g, Sugar: 6g