Easy Instant Pot Lamb Curry with spices, lamb, and lots of veggies. And thanks to a pressure cooker, dinner is ready in about an hour! Gluten free, dairy free
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Pressure Time 20 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 6
Author Meme
Ingredients
2poundboneless lamb shouldertrimmed of fat and cubed
1mediumbell pepperchopped
4mediumcarrotschopped
2largeonionschopped
5clovesgarlicminced
1.5tablespoonscurry powder
1teaspoonground ginger
½teaspoonsalt
¼teaspoonpepper
¼teaspooncayenne pepperoptional
15ouncecan diced tomatoesno salt added
¼cupwater
1cupcoconut milk*See notes for using yogurt
¼cuplemon juicefrom 1 small lemon
6ouncesfresh baby spinachoptional
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 ¼ cup water. (If using yogurt, only add ½ 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 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!
Notes
*Makes about 7-8 cups of Lamb Curry.*Use a 2 to 2.5-pound lamb shoulder, and trim of fat. Cube into 0.75 to 1.5-inch pieces.*If the lamb has bones, add to the pot when cooking but remove immediately after cooking (and before adding spinach and/or yogurt if using).*If you want to use yogurt instead of coconut milk, omit the coconut milk and add ½ cup water before cooking (instead of ¼ cup water). After the lamb curry has cooked, stir in 1 cup of plain greek yogurt.