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Instant Pot Curry Lamb Shanks

URL: https://dudethatcookz.com/instant-pot-curry-australian-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
  • 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

  1. Set the Instant Pot to Sauté mode and season the lamb shanks with salt, pepper, basil, and garam masala.
  2. Sear the lamb shanks in oil for 3 to 5 minutes on each side, then set aside.
  3. 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.
  4. In the Instant Pot, add butter and sauté the yellow and green onions until translucent, then add cubed potatoes.
  5. Add the curry paste and chicken stock to the pot, stir, and return the seared lamb shanks to the sauce.
  6. Set the Instant Pot to Pressure Cook on High for 35 minutes, then allow a 15-minute slow release before manual release.
  7. Remove the lamb shanks and stir in the coconut milk until creamy.
  8. 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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