INSTANT POT LAMB CURRY WITH COCONUT & TOMATOES
Made with warm Indian spices, tomatoes and rich coconut milk, this Instant Pot lamb curry is creamy and delicious and the meat is succulent and soft. Cooking on the stovetop would require 2-2.25 hours to get the same results but it's much quicker in the pressure cooker.
Provided by Instant Pot Eats
Categories Main
Time 1h15m
Yield 5
Number Of Ingredients 17
Steps:
- Prepare all the ingredients for part 1 and turn the Instant Pot. Press the Saute function key and allow the pot to heat up slightly.
- Add the ghee or butter and onions and cook for 2 minutes, to soften. Add garlic, ginger and cilantro and cook together for another minute, stirring well.
- Finally, add all the spices and salt and stir through the onion mixture to release the aromas. Press Cancel to stop the Sauteing process. The mixture will brown and get pretty sticky and some of it may get stuck to the bottom. Add a little splash of water to the pot and stir through scraping off any stuck mixture from the bottom. This will prevent any burning during pressure cooking.
- Add the lamb and tomatoes and stir through well. Pop the lid and lock, making sure the top valve is pointing to Sealing. Press Manual/Pressure Cook, set to HIGH pressure for 25 minutes. It will take 10 minutes for the Instant Pot to build up the pressure and the timer will commence. Once done, release pressure naturally (should take 15 minutes). In the meantime, prepare ingredients for Part 2.
- Open the lid and stir the curry. Press the Saute function again. Add the carrots and peppers and cook for 5-7 minutes on Saute, stirring frequently. The curry will bubble away, which will thicken the broth.
- To finish the curry, add the thickened coconut milk and stir through.
Nutrition Facts : ServingSize 1.5 cups, Calories 402 calories, Sugar 3.5 g, Sodium 1123.8 mg, Fat 20.3 g, SaturatedFat 10.8 g, TransFat 0 g, Carbohydrate 8.5 g, Fiber 2.7 g, Protein 33.5 g, Cholesterol 116.4 mg
INSTANT POT MIDDLE EASTERN LAMB STEW
Instant Pot Middle Eastern Lamb Stew with chickpeas and fragrant spices- a simple flavorful wholesome meal. Serve over quinoa, basmati rice or cauliflower "rice". | www.feastingathome.com
Provided by Sylvia Fountaine
Categories Main
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.
- Cover and set the Instant Pot (or pressure cooker) to pressure cook setting for 50 minutes on normal/high. Naturally release.
- Let the pressure release and give a stir. The lamb will be tender and break apart easily. If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)
- Serve over quinoa, rice or cous cous with some fresh cilantro or parsley.
- The leftovers taste even better the next day as the flavors have more time to meld.
Nutrition Facts : Calories 580 calories, Sugar 33.3 g, Sodium 299.7 mg, Fat 20.8 g, SaturatedFat 5.2 g, TransFat 0.4 g, Carbohydrate 51.7 g, Fiber 7.7 g, Protein 47.2 g, Cholesterol 113.1 mg
LAMB CURRY STEW
Yummy lamb curry stew. Serve over rice or naan.
Provided by Kennon Maxwell
Categories Lamb Stew
Time 9h35m
Yield 5
Number Of Ingredients 18
Steps:
- Cut lamb into chunks and place in a large zip-top bag or glass or ceramic bowl. Marinate lamb chunks in yogurt, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon garlic powder, and half of garam masala, cayenne, turmeric, ginger, coriander, and cardamom for 4 to 8 hours.
- Heat olive oil in a big pan over medium-high heat. Saute onions in the hot oil, about 5 minutes. Add the marinated lamb and any marinade. Add diced tomatoes. Reduce heat to medium-low; cook and stir until lamb browned on all sides, 10 to 15 minutes.
- Transfer mixture to a slow cooker and cook on High for 2 hours. Stir in bell peppers, cover, and continue to cook until lamb is cooked through and stew has reduced, about 2 hours more.
- Reduce heat to Low. Add wine, remaining curry powder, cumin, garlic powder, garam masala, cayenne, turmeric, ginger, coriander, cardamom, and more salt and pepper to taste. Add bay leaf. Let simmer for 1 hour. Remove bay leaf and serve.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 15.8 g, Cholesterol 73.4 mg, Fat 10.1 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 3.1 g, Sodium 237.8 mg, Sugar 9.6 g
INSTANT POT® LAMB STEW
My family is usually not one for lamb but we do eat it for Orthodox Easter. This is our recipe for a hearty stew.
Provided by MJVUKOTICH
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Combine lamb and flour in a bowl; toss to coat.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering, 1 to 2 minutes. Add lamb and brown on all sides, 5 to 7 minutes. Add onion and saute until soft, about 3 minutes. Pour in broth and scrape up any browned bits with a spoon.
- Add mustard, thyme, rosemary, salt, and pepper. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add potatoes, carrots, and peas. Close and lock the lid again, and reselect Manual function; set timer for 10 minutes.
- Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- If stew is not thick enough, mix water and cornstarch together and add to pot. Cook for another 5 minutes on Manual with a quick release of pressure.
Nutrition Facts : Calories 665 calories, Carbohydrate 102.2 g, Cholesterol 57.4 mg, Fat 15.9 g, Fiber 15.8 g, Protein 30.7 g, SaturatedFat 6 g, Sodium 942.1 mg, Sugar 10.7 g
CURRIED LAMB STEW
"This is without a doubt the yummiest stew I've ever tasted," informs Lorna Irving of Holberg, British Columbia. "My mom often made it for special occasions when I was growing up. It's been popular with our family for the past 40 years. You can make it ahead and reheat before serving."
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce., Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 310 calories, Fat 12g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 533mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
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