Instant Pot Indian Curry Lamb Spare Ribs
Ingredients
The lamb
-
2½
pounds
lamb spare ribs
-
2
teaspoons
Diamond Crystal kosher salt
-
1
tablespoon
Indian curry powder
The sauce
-
1
tablespoon
coconut oil
-
1
large
yellow onion, coarsely chopped
-
½
pound
ripe tomatoes
-
5
cloves
garlic, minced
-
1
tablespoon
Indian curry powder
-
1
tablespoon
Diamond Crystal kosher salt
-
2
tablespoons
freshly squeezed lemon juice
-
1¼
cups
chopped cilantro, divided
-
4
scallions
thinly sliced
Instructions
- Toss the lamb spare ribs with salt and curry powder, then refrigerate for at least 4 hours.
- Melt coconut oil in the Instant Pot and brown the spare ribs in batches, then set aside.
- Blend the onion and tomatoes until smooth.
- Add minced garlic to the pot and sauté until fragrant.
- Stir in the tomato and onion puree, curry powder, salt, chopped cilantro, and lemon juice.
- Return the lamb to the pot and mix to coat with the sauce.
- Lock the lid and cook under high pressure for 20 minutes.
- Allow the pressure to release naturally for 10-15 minutes, then scoop off the grease.
- Adjust seasoning, stir in scallions and remaining cilantro, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
524
Total fat
27g
Total carbohydrates
9g
Total protein
58g
Sodium
0mg
Cholesterol
0mg
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