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Instant Pot Lamb Curry
Course
Main Course
Cuisine
Indian
Keyword
Lamb Curry, lamb meat, zucchinis
Prep Time
30
minutes
minutes
Cook Time
21
minutes
minutes
Total Time
51
minutes
minutes
Servings
6
Calories
278
kcal
Author
Corrie
Ingredients
2
lb
lamb meat
cubed
1
medium onion
diced
1
medium zucchinis
diced
3
medium carrots
sliced
1
inch
piece fresh ginger
grated
1
teaspoon
lime juice
1
tablespoon
ghee
4
garlic cloves
minced
½
cup
coconut milk
1
cup
tomatoes
diced
½
cup
cilantro
chopped
½
teaspoon
salt
½
teaspoon
black pepper
2
tablespoon
garam masala
1
teaspoon
turmeric powder
Instructions
Take a bowl and marinate meat by adding lime juice, ginger, coconut milk, salt, pepper and meat.
Let it refrigerate overnight.
Add marinate, ghee, carrots, tomatoes, onions, turmeric powder and garam masala in the instant pot.
Close the lid of the instant pot.
Set instant pot to Manual at high pressure and cook for 15 minutes. Release the pressure naturally through steam vent.
Open the lid and select sauté.
Add zucchini and let it sauté for 6 minutes.
Dish out and garnish with cilantro.
Nutrition
Calories:
278
kcal
|
Carbohydrates:
3
g
|
Protein:
32
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
105
mg
|
Sodium:
297
mg
|
Potassium:
556
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
298
IU
|
Vitamin C:
5
mg
|
Calcium:
26
mg
|
Iron:
4
mg