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This simple Lamb Curry has warming spices, nourishing lamb, and nutrient-rich veggies. It’ll make you feel good from the inside out. ???? Lamb serves up a significant amount of nutrients essential for an immune function like zinc, selenium, protein, and iron. So this dish is great for the cooler months when you need an immune system boost. ??
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Instant Pot Lamb Curry
Ingredients
- 2 pound boneless lamb shoulder trimmed of fat and cubed
- 1 medium bell pepper chopped
- 4 medium carrots chopped
- 2 large onions chopped
- 5 cloves garlic minced
- 1.5 tablespoons curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper optional
- 15 ounce can diced tomatoes no salt added
- 1/4 cup water
- 1 cup coconut milk *See notes for using plain Greek yogurt
- 1/4 cup lemon juice from 1 small lemon
- 6 ounces fresh baby spinach optional
Instructions
- Turn on the saute function of your pressure cooker. Lightly brown the lamb on all sides, and transfer to a bowl or plate.
Pour off the rendered liquid and fat, leaving about 1 tablespoon in the Instant Pot.
- Add the veggies and sauté for about 5-7 minutes until soft.
- Add in the garlic, curry powder, ground ginger, salt, pepper, and cayenne pepper (if using). Stir until fragrant.
- Put the lamb back into the pot, and stir to coat completely in the veggies and spices.
- Pour in the canned tomatoes along with their juices. Stir well.
- If using coconut milk, add it here along with 1/4 cup water. (If using yogurt, only add 1/2 cup water because you’ll add the yogurt after cooking.)
- Cover, set the valve to sealing, and cook on HIGH pressure for 20 minutes. Let the pressure release naturally for 10 minutes then release the remaining pressure.
- If you did not add coconut milk before cooking, stir about 1/2 cup in the yogurt until smooth. Pour into lamb curry mixture and stir to combine.
- If you are adding spinach, add to the lamb curry and put the lid back on. Let sit for about 5-10 minutes and stir well.
- Stir in lemon juice, and serve over rice. Sprinkle with cilantro or mint and serve with extra lemon juice, and enjoy!
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