Lamb Curry
Ingredients
The main ingredients
-
1
lb
lamb stew meat
-
1
medium
yellow onion
-
3
medium
carrots
-
1
14.5-ounce can
diced tomatoes
-
4
cloves
garlic
-
1
teaspoon
fresh ginger
-
1 ½
tablespoons
curry powder
-
12
ounces
baby Yukon gold potatoes
-
1
14-ounce can
full-fat coconut milk
-
1
medium
zucchini
-
1
medium
lime
-
1
teaspoon
olive oil
-
to taste
salt
-
to taste
black pepper
For cooking
-
as needed
cooking spray
-
optional
chopped fresh cilantro
-
optional
cooked rice or cauliflower rice
Instructions
- 1. Use the 'Saute' function on the Instant Pot to brown half of the lamb meat in olive oil, seasoning with salt.
- 2. Remove the browned lamb and repeat with the remaining meat.
- 3. Add onions, carrots, and drained diced tomatoes to the pot and saute until the onions soften.
- 4. Stir in garlic, ginger, curry powder, salt, and pepper, cooking for an additional minute.
- 5. Return the lamb to the pot along with potatoes, reserved tomato juice, and coconut milk, then stir to combine.
- 6. Lock the lid, set the valve to 'Sealing', and cook at high pressure for 14 minutes.
- 7. Quickly release the steam and open the lid.
- 8. Select 'Saute' again, add zucchini, and cook until tender.
- 9. Stir in lime juice, let cool slightly, and serve garnished with cilantro.
Nutrition Facts (estimated)
Servings
4 servings
Calories
415
Total fat
20g
Total carbohydrates
29g
Total protein
29g
Sodium
245mg
Cholesterol
81mg
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