Description

This Instant Pot Lamb Curry is a rich and flavorful dish combining tender lamb stew meat with aromatic spices, vegetables, and creamy coconut milk. Perfectly cooked in under an hour, this hearty curry delivers warmth and comfort, enhanced by fresh lime juice and cilantro. Serve it over rice or cauliflower rice for a satisfying meal that’s great for any day of the week.

Ingredients

Scale

Meat and Protein

1 lb. lamb stew meat, cut into bite-sized pieces

Vegetables and Herbs

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
Chopped fresh cilantro (optional for garnish)

Pantry and Canned Goods

1 (14.5-ounce) can diced tomatoes, drained (reserve juices)
1 (14-ounce) can full-fat coconut milk
1 ½ tablespoons curry powder
4 cloves garlic, minced
1 teaspoon grated fresh ginger (or ½ teaspoon dried ground ginger)
Juice of 1 medium lime (about 2 tablespoons)

Oils and Fats

Cooking spray
1 teaspoon olive oil, divided (or avocado oil)

Seasonings

Fine salt
Black pepper

Optional for Serving

Cooked rice or cauliflower rice

Cook Mode Prevent your screen from going dark

Instructions

Brown the Lamb: Select the ‘Saute’ function on the Instant Pot. When heated, spray the bottom generously with cooking spray. Add ½ teaspoon olive oil and half of the lamb meat, sprinkle with salt, and cook for 2 minutes undisturbed. Stir and continue cooking for 2-3 more minutes until browned. Remove and set aside. Repeat with the remaining oil and lamb pieces, then set all lamb aside.
Sauté Vegetables: Spray the pot again, add diced onions, carrots, and drained diced tomatoes. Sauté for 3-4 minutes or 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 another minute, stirring constantly to release flavors.
Combine Ingredients: Return lamb to the pot, add halved potatoes, reserved tomato juice, and coconut milk. Stir everything together well to combine.
Pressure Cook: Lock the Instant Pot lid and set the valve to ‘Sealing’. Cook on high pressure for 14 minutes. Allow about 10 minutes for the pot to come to pressure before timing starts.
Release Pressure and Add Zucchini: When cooking is complete, perform a quick pressure release by carefully turning the valve to ‘Venting’. Open the lid. Cancel the cooking program and select ‘Saute’ again.
Cook Zucchini: Stir in the sliced zucchini gently and cook for 5-6 minutes, stirring occasionally, until zucchini is tender but not mushy. Stir in lime juice and press ‘Cancel’.
Serve: Let the curry cool 5-10 minutes before serving over rice or cauliflower rice. Garnish with fresh cilantro if desired.
Storage: Store leftovers in an airtight container in the refrigerator up to 4 days or freeze up to 6 months in a freezer-safe container.

Notes

Using the Instant Pot ensures tender meat and vegetables quickly, but you can also make this low and slow in a crockpot with equally delicious results.
Adjust spice levels by choosing mild or spicy curry powder based on preference.
For a lower-fat version, substitute light coconut milk, though the curry will be less creamy.
Carefully monitor zucchini cooking time to avoid mushiness.

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