Description
This Instant Pot Lamb Curry is a rich and flavorful dish combining tender lamb stew meat with a medley of vegetables and aromatic spices. Infused with curry powder, garlic, ginger, and coconut milk, it delivers a comforting and wholesome meal that’s perfect for an easy weeknight dinner. The use of the Instant Pot ensures the lamb is tender and the vegetables are perfectly cooked in a fraction of the usual time, with a bright finish of lime juice and fresh cilantro adding freshness.
Ingredients
Scale
Main Ingredients
- Cooking spray
- 1 teaspoon olive oil, divided (may substitute avocado oil)
- 1 lb. lamb stew meat, cut into bite-sized pieces
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and thinly sliced into rounds
- 1 (14.5-ounce) can diced tomatoes, drained and juices reserved
- 4 cloves garlic, minced
- 1 teaspoon grated fresh ginger (may substitute ½ teaspoon dried ground ginger)
- 1 ½ tablespoons curry powder
- 12 ounces baby Yukon gold potatoes, halved (or quartered if on the larger side)
- 1 (14-ounce) can full-fat coconut milk
- 1 medium zucchini, halved lengthwise and sliced into half moons or quarters
- Juice of 1 medium lime (about 2 tablespoons)
- Chopped fresh cilantro (optional for garnish)
- Cooked rice or cauliflower rice (optional for serving)
- Fine salt and black pepper, to taste
Instructions
- Brown the Lamb: Select the ‘Saute’ function on the Instant Pot. When hot, generously spray the bottom with cooking spray. Add ½ teaspoon olive oil and half of the lamb pieces, season with salt, and cook for 2 minutes. Stir and cook for another 2-3 minutes until browned. Remove to a plate. Repeat with remaining olive oil and lamb, then set all lamb aside.
- Sauté Vegetables: Spray the pot with cooking spray again and add diced onions, sliced carrots, and drained diced tomatoes. Sauté for 3-4 minutes until onions soften, stirring frequently.
- Add Aromatics and Spices: Stir in minced garlic, grated ginger, curry powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Sauté for an additional minute, stirring constantly to release flavors.
- Add Remaining Ingredients: Return browned lamb to the pot. Add baby potatoes, reserved tomato juice, and coconut milk. Stir thoroughly to combine all ingredients.
- Pressure Cook: Lock the lid in place and set the valve to ‘Sealing’. Cook at high pressure for 14 minutes. It will take approximately 10 minutes for the Instant Pot to reach pressure before the timer starts.
- Quick Release and Open: When cooking is complete, perform a quick steam release, then open the lid carefully.
- Cook Zucchini: Cancel the cooking cycle and select ‘Saute’ mode again. Add sliced zucchini and cook gently for 5-6 minutes, stirring occasionally, until tender but not mushy. Stir in lime juice. Press ‘Cancel’ and let the curry cool for 5-10 minutes.
- Serve: Serve the lamb curry over cooked rice or cauliflower rice. Garnish with chopped fresh cilantro if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 6 months.
Notes
- This recipe produces tender lamb and vegetables quickly thanks to the Instant Pot.
- You can alternatively use a slow cooker to cook the curry on low for 6-8 hours for a similarly delicious result.
- Adjust seasoning to taste, especially salt and pepper, before serving.
- Serving over cauliflower rice is a great low-carb, gluten-free option.
- Use full-fat coconut milk for the creamiest texture and richest flavor.
Nutrition
- Serving Size: 1/4 recipe (about 1 1/2 cups)
- Calories: 415
- Sugar: 10 g
- Sodium: 245 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 81 mg
