Description
This Instant Pot Lamb Curry recipe delivers tender lamb stew meat simmered with hearty vegetables, aromatic spices, and creamy coconut milk. Ready in under an hour, this flavorful dish combines the richness of curry powder with fresh ginger, garlic, and a touch of lime for brightness. Perfectly paired with rice or cauliflower rice, it’s a wholesome and satisfying meal that balances robust spices with comforting ingredients for an easy weeknight dinner or meal prep.
Ingredients
Scale
Meat and Vegetables
- 1 lb. lamb stew meat, cut into bite-sized pieces
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and thinly sliced into rounds
- 12 ounces baby Yukon gold potatoes, halved or quartered if large
- 1 medium zucchini, halved lengthwise and sliced into half moons or quarters
Pan and Cooking Fats
- Cooking spray
- 1 teaspoon olive oil, divided (may substitute avocado oil)
Flavorings and Spices
- 1 (14.5-ounce) can diced tomatoes, drained, juices reserved
- 4 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or ½ teaspoon dried ground ginger)
- 1 ½ tablespoons curry powder
- Juice of 1 medium lime (about 2 tablespoons)
- Fine salt and black pepper, to taste (about ½ teaspoon salt, ¼ teaspoon black pepper used)
Liquids
- 1 (14-ounce) can full-fat coconut milk
Optional Garnish and Serving
- Chopped fresh cilantro (optional for garnish)
- Cooked rice or cauliflower rice (optional for serving)
Instructions
- Brown the Lamb: Select the ‘Saute’ function on the Instant Pot and let the pot heat up. Generously spray the bottom with cooking spray, then add ½ teaspoon olive oil and half of the lamb pieces. Sprinkle with salt and cook for 2 minutes without stirring to brown, then stir and cook another 2-3 minutes until the meat is browned. Remove to a plate and repeat with the remaining lamb, more cooking spray, and remaining oil. Set all browned lamb aside.
- Sauté Vegetables: Spray the pot again, then add the diced onions, sliced carrots, and drained diced tomatoes. Sauté for 3-4 minutes, stirring frequently, until onions begin to soften.
- Add Aromatics and Spices: Add minced garlic, grated ginger, curry powder, ½ teaspoon salt, and ¼ teaspoon black pepper to the pot. Sauté for another minute, stirring constantly to release the spices and aromas.
- Combine Ingredients for Pressure Cooking: Return the browned lamb to the pot along with halved potatoes, reserved tomato juice, and canned coconut milk. Stir gently to combine.
- Pressure Cook: Lock the lid in place and ensure the valve is set to ‘Sealing’. Cook on high pressure for 14 minutes. Allow about 10 minutes for the Instant Pot to reach pressure before timing starts.
- Release Pressure and Add Zucchini: When cooking is complete, carefully perform a quick pressure release and open the lid. Cancel the cooking function and select ‘Saute’ again. Add the zucchini slices and cook for 5-6 minutes, stirring occasionally, until zucchini is tender but still firm.
- Finish and Serve: Stir in the lime juice, cancel the cooking function, and let the curry cool for 5-10 minutes before serving. Serve over cooked rice or cauliflower rice, and garnish with chopped fresh cilantro if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze in a freezer-safe container for up to 6 months.
Notes
- This recipe yields tender lamb and vegetables quickly using an Instant Pot, but it can also be adapted for slow cooking with equally delicious results.
- Adjust the spice level by increasing or decreasing the curry powder to suit your taste.
- Using fresh ginger is best for optimal flavor, but dried ground ginger is an acceptable substitute.
- Serve with rice or cauliflower rice for a complete meal.
- Leftovers can be frozen for convenient future meals.
Nutrition
- Serving Size: 1/4 recipe (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
