Instant Pot® Creamy Tomato Lamb Curry

  By bbqspot      

June 24, 2020

  • Yields: 4 Servings

Ingredients

1 pound lamb stew meat, cut into 1-inch cubes

2 teaspoons Operation BBQ Relief Florida Mojo Rub

¼ teaspoon kosher salt

2 teaspoons vegetable oil

1 cup finely chopped yellow onion

4 garlic cloves, minced

1 jalapeño pepper, finely chopped

1 teaspoon grated fresh ginger

2 teaspoons curry powder

2 cans (14.5 ounces each) unsalted diced tomatoes

1 can (13.5 ounces) coconut milk

1 medium Russet potato, peeled and cut into ½-inch cubes

2 tablespoons chopped fresh cilantro

Steamed basmati rice for serving (optional)

ESSENTIAL TOOLS

Large bowl

Chef knife or paring knife

Measuring spoons

6-quart Instant Pot

Measuring cups

Wooden spoon

Vegetable peeler

Directions

1In a large bowl, toss the lamb, Mojo Rub and salt to coat.

2In the Instant Pot, heat the oil on Sauté-More.

3Add the onion and lamb, and cook 10 minutes or until browned, stirring occasionally.

4Add the garlic, jalapeño and ginger, and cook 2 minutes or until fragrant, stirring frequently.

5Add the curry powder and cook 1 minute or until fragrant, stirring frequently.

6Stir in the tomatoes with their juice, coconut milk and potatoes.

7Place 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.

8Serve lamb curry sprinkled with cilantro over rice, if desired. Makes about 8 cups.

PURCHASE THE OPERATION BBQ RELIEF FLORIDA MOJO RUB

Approximate nutritional values per serving (2 cups): 314 Calories, 12g Fat (5g Saturated), 92mg Cholesterol, 525mg Sodium, 20g Carbohydrates, 4g Fiber, 9g Sugars, 31g Protein

Tips

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.

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2020-06-24T19:17:48-05:00Comments Off on Instant Pot® Creamy Tomato Lamb Curry