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 10minutes
Cook Time 20minutes
Pressure Time 30minutes
Total Time 1hour
2poundboneless lamb shouldertrimmed of fat and cubed
15ouncecan diced tomatoesno salt added
1cupcoconut milk*See notes for using plain Greek yogurt
1/4cuplemon juicefrom 1 small lemon
6ouncesfresh baby spinachoptional
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!
*Makes about 7-8 cups 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).*Any color bell pepper will work in this recipe. Recipe was tested using red bell pepper.*Try to use a sweet onion if possible to help balance out the spiciness of the curry powder.*If you want to use yogurt in place of the coconut milk, you will use 1/2 cup water instead of 1/4 cup water. Then wait to add one cup of plain greek yogurt to the mixture after you have cooked it.
Recipe from Living Well Kitchen https://blog.memeinge.com/instant-pot-lamb-curry/