Lamb Veggie Curry
This comforting and hearty lamb curry is a great easy weeknight dinner. Throw everything into the Instant Pot for a 1 pot delicious dinner.
Servings: 5
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.
Notes
Some veggie options to use are sweet or white potato, carrot, squash, green beans, and broccolini. Use what you have, almost any veggies will work.