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Instant Pot Lamb Curry with Vegetables

Instant Pot Lamb Curry with Vegetables

  • Author: David
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Instant Pot Lamb Curry with Vegetables is a quick, hearty, and flavorful dish combining tender lamb shoulder, fresh vegetables, and a vibrant spice blend. Made entirely in one pot, it delivers a rich, balanced meal perfect for weeknights or any time you crave a warm, satisfying curry with minimal effort and cleanup.

Ingredients

Meat

  • Lamb shoulder, cubed – 1.5 lbs

Vegetables

  • Onion, chopped – 1 large
  • Garlic cloves, minced – 3
  • Fresh ginger, grated – 1 tablespoon
  • Tomatoes, diced – 2 medium
  • Carrots, sliced – 2 medium
  • Potatoes, cubed – 2 medium
  • Green peas – 1 cup

Spices and Seasonings

  • Cumin – 1 teaspoon
  • Coriander – 1 teaspoon
  • Turmeric – 1/2 teaspoon
  • Chili powder – 1 teaspoon (adjust to taste)
  • Vegetarian Worcestershire sauce (natural) – 1 tablespoon
  • Apple cider vinegar (natural) – 1 tablespoon
  • Natural gelling agent – 1 teaspoon

Liquids

  • Coconut milk (plant-based) – 1 cup

Garnish

  • Fresh cilantro, chopped – 2 tablespoons

Instructions

  1. Sauté the Aromatics: Set your Instant Pot to sauté mode. Add a splash of oil and cook the chopped onions until soft and translucent. Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute to build the curry’s flavor base.
  2. Brown the Lamb: Add the cubed lamb shoulder to the pot and brown on all sides to lock in juices and deepen the savory flavor. Sprinkle in the spice blend – cumin, coriander, turmeric, and chili powder – and stir to coat the meat evenly.
  3. Add Vegetables and Liquids: Stir in the diced tomatoes, carrots, potatoes, green peas, and vegetarian Worcestershire sauce. Pour in the apple cider vinegar and coconut milk (plant-based). Add the natural gelling agent to help thicken the sauce during cooking.
  4. Pressure Cook: Seal the Instant Pot lid properly and set it to pressure cook on high for 25 minutes to ensure lamb is tender and vegetables are perfectly cooked.
  5. Release and Finish: Perform a quick pressure release carefully. Open the lid and gently stir the curry. Adjust seasoning if needed, then sprinkle with fresh chopped cilantro before serving.

Notes

  • Choose fresh, well-marbled lamb shoulder for best tenderness and flavor.
  • Toast whole spices before adding ground spices when possible to deepen aroma.
  • Do not skip sautéing aromatics and browning lamb to build flavor layers.
  • Add natural gelling agent toward the end or after pressure release for optimal sauce consistency.
  • Use liquids sparingly; the coconut milk and apple cider vinegar create a balanced, creamy sauce.
  • Ensure Instant Pot lid is sealed tightly for proper pressure cooking.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Pressure Cooking
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 22 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Protein: 25 g
  • Cholesterol: 75 mg

Keywords: Instant Pot, Lamb Curry, Vegetables, One-Pot Meal, Quick Dinner, Spiced Curry, Plant-Based, Comfort Food

Find it online: https://yummyrecipeszone.com/instant-pot-lamb-curry-with-vegetables/