There is something so comforting when eating a big bowl of warm lamb curry. The warm Indian spices, tender meat, and creamy sauce make it a warm hug in a bowl. This curry is super versatile as you can choose the protein or veggies you have on hand. This dish is made dairy-free by using canned coconut milk and gives the sauce a creamy texture. I love making my Paleo Naan to go with this curry as it is great for soaking up that delicious sauce. You could also serve this with cauliflower rice or regular rice for a non Paleo option. This lamb curry is gluten, grain, and dairy free and is whole30 compatible.
I like to make this curry in my Instant Pot although it can easily be made on the stove by doubling the cooking time on each step. Also, you can change out the lamb for beef, chicken thighs, whatever suits you. I used broccolini, carrots, onions, and butternut squash in my curry but use any veggies that you need to use up. This is a great recipe to use up any bits of veggies you need used up.
I mentioned earlier that we like to eat this curry with my Paleo Naan. They are a great grain free bread option. They are crispy and chewy from the tapioca and they are a family favorite. Once I cook them I like to broil them for extra crispiness.
I love one-pot recipes for easy cleanup. You simply throw all your ingredients into the Instant Pot and let it do the work. This recipe freezes well if you wanted to double the recipe. My kids also like to take this in a Thermos for a hot lunch option at school.
Here is a quick “how to” video on Instagram!
Lamb Veggie Curry
Equipment
- Instant Pot
Ingredients
- 2 teaspoons ghee
- 1.5 lb diced lamb a little fat on the meat is fine
- 1 large onion diced
- 4-6 cloves garlic minced
- 3 teaspoons garam masala powder
- 1 1/4 teaspoons turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon fennel seeds
- 1 can coconut milk
- 1 can crushed/diced tomatoes
- 2 teaspoons sea salt
- 2-3 cups diced veggies I used carrots, butternut squash, and broccolini
Instructions
- Turn your Instant Pot to the sauté function and let heat up.
- Add your ghee to the pot. Add the lamb and stir on high heat until lightly browned about 5 minutes.
- Add the onion and garlic and cook for about a minute, until slightly softened. Add garam masala, turmeric, ground coriander, and fennel seeds. Stir through the lamb and cook for a minute to let the spices release their aromas.
- Add coconut milk, canned tomato, and sea salt. Mix well.
- Seal the lid. Set to 35 minutes on high pressure.
- Once the time is up use the quick release method to depressurize the IP.
- Add in your veggies and mix into the sauce. Seal the lid again and set it to 4 minutes on high pressure.
- Once the time is up use the quick release method to depressurize the IP again.
- Season to taste with salt/pepper.
- Garnish with fresh coriander before serving.
- Serve with naan, cauli rice, or real rice if non-Paleo.