Instant Pot Curry Lamb Shanks
Ingredients
The lamb and seasoning
-
2
lb
lamb shanks
-
1
tsp
sea salt
-
1
tsp
black pepper
-
1
tsp
basil flakes
-
1
tsp
garam masala
-
2
tbsp
butter
The vegetables and stock
-
1
whole
yellow onion, chopped
-
1
bundle
green onions, chopped
-
4
whole
yellow potatoes, cubed
-
1½
cup
chicken stock
-
15
oz
coconut milk
For the curry paste
-
4
whole
shallots
-
3
bulbs
garlic
-
1
whole
lemongrass stalk
-
5–20
whole
red chile peppers
-
3
tbsp
cilantro flakes
-
1
tbsp
ground turmeric
-
1
tbsp
curry powder
-
1
tbsp
coriander
-
1
tsp
ground cumin
-
3
tsp
sea salt
-
1
tsp
ground white pepper
-
1
tsp
ground ginger
-
¼
tsp
red cayenne pepper
-
¼
cup
water
Instructions
- Set the Instant Pot to Sauté mode and season the lamb shanks with salt, pepper, basil, and garam masala.
- Sear the lamb shanks in oil for 3 to 5 minutes on each side, then set aside.
- Prepare the curry paste by blending shallots, garlic, lemongrass, red chile peppers, cilantro, turmeric, curry powder, coriander, cumin, sea salt, white pepper, ginger, cayenne, and water until smooth.
- In the Instant Pot, add butter and sauté the yellow and green onions until translucent, then add cubed potatoes.
- Add the curry paste and chicken stock to the pot, stir, and return the seared lamb shanks to the sauce.
- Set the Instant Pot to Pressure Cook on High for 35 minutes, then allow a 15-minute slow release before manual release.
- Remove the lamb shanks and stir in the coconut milk until creamy.
- Serve the lamb shanks with the curry sauce.
Nutrition Facts (estimated)
Servings
3
Calories
798
Total fat
45.3g
Total carbohydrates
8.1g
Total protein
87.4g
Sodium
525mg
Cholesterol
282mg
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