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Meal Instructions
Specimen #0103·INSTANT POT·Weekend Project

Instant Pot Lamb Curry

Tender cubes of lamb shoulder simmered in a fragrant coconut milk curry with warm spices, pressure cooked until melt-in-your-mouth tender.

Cook temp
HIGH PRESSURE
Total time
50m
REST
0m
Serves
6
PULL AT
190°F
Ingredients
2 lbs Lamb Shoulder — cut into 1.5-inch cubes
14 oz Coconut Milk — full fat, one can
14 oz Diced Tomatoes — one can
1 large Yellow Onion — diced
4 cloves Garlic — minced
1 tbsp Fresh Ginger — minced
1 tbsp Garam Masala
1 tsp Ground Turmeric
1 tsp Ground Cumin
1 tsp Ground Coriander
1/4 tsp Cayenne Pepper
1 tsp Kosher Salt
2 tbsp Fresh Cilantro — chopped, for garnish
2 cups Basmati Rice — for serving
Equipment
Instant Pot
Chef Knife
Cutting Board
DirectionsGet to the point
1Sear 2 lbs cubed lamb shoulder in the Instant Pot on Saute mode until browned on all sides.
2Add diced onion, garlic, ginger, garam masala, turmeric, cumin, coriander, and cayenne. Cook 2 minutes.
3Stir in diced tomatoes and coconut milk. Lock lid and cook on High Pressure for 25 minutes.
4Natural release 10 minutes, garnish with cilantro, and serve over basmati rice.
Dad pro tip

This is the recipe that makes you look like you spent all afternoon cooking when you actually spent 15 minutes of active work. The Instant Pot does the heavy lifting and the spices do the rest.

Kid adjustment

Skip the cayenne pepper entirely for kids. Serve the rice on the side so they can control how much sauce they want. Some kids prefer to dip their naan in the sauce instead.

Reheat

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of coconut milk if the sauce has thickened too much.

BASIS: Instant Pot on High Pressure for 25 minutes with 10-minute natural release. USDA FSIS lamb stew tenderness target 190°F.420 kcal · 32g protein · 14g carbs · 28g fat
USDA FoodData Central #172616
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