Ingredients
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1 pound lamb stew meat, cut into 1-inch cubes
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2 teaspoons Operation BBQ Relief Florida Mojo Rub
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¼ teaspoon kosher salt
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2 teaspoons vegetable oil
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1 cup finely chopped yellow onion
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4 garlic cloves, minced
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1 jalapeño pepper, finely chopped
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1 teaspoon grated fresh ginger
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2 teaspoons curry powder
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2 cans (14.5 ounces each) unsalted diced tomatoes
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1 can (13.5 ounces) coconut milk
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1 medium Russet potato, peeled and cut into ½-inch cubes
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2 tablespoons chopped fresh cilantro
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Steamed basmati rice for serving (optional)
Directions
- In a large bowl, toss the lamb, Mojo Rub and salt to coat.
- In the Instant Pot, heat the oil on Sauté-More.
- Add the onion and lamb, and cook 10 minutes or until browned, stirring occasionally.
- Add the garlic, jalapeño and ginger, and cook 2 minutes or until fragrant, stirring frequently.
- Add the curry powder and cook 1 minute or until fragrant, stirring frequently.
- Stir in the tomatoes with their juice, coconut milk and potatoes.
- Place the lid on the Instant Pot and close the pressure valve to seal. Pressure cook on high 35 minutes. Naturally release the pressure and remove the lid.
- Serve lamb curry sprinkled with cilantro over rice, if desired. Makes about 8 cups.
Recipe Note
Try using chicken, fish or shrimp in this versatile recipe. Adjust the pressure-cooking time accordingly.
Add sweet potatoes, lentils or vegetables to make this curry even heartier and healthier.
