Keto Instant Pot Lamb Curry Recipe
A delicious lamb curry made in the Instant Pot that is ready to eat in 35 minutes!
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Servings: 4 people
Calories: 282.9kcal
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Equipment
- Instant Pot
Ingredients
- 500 g lamb stew meat
- 1 tbsp oil of choice
- 1 onion diced
- 2 cloves garlic minced minced
- 2 tbsp ginger minced minced
- 1 tsp ground cardamom
- 3 cloves whole
- 2 tsp ground coriander/cilantro
- 1 tsp turmeric powder
- 1 tbsp garam masala
- 2 tsp ground cumin
- 1 tsp salt
- 400 g can/tin diced tomatoes with juice
- 2 cup kale chopped
- 1 zucchini/courgette chopped
- 1 bell pepper chopped
Instructions
- Heat the oil at the bottom of the Instant Pot insert on saute mode.
- When the oil is hot add the onions, garlic, ginger, and lamb. Give it a quick stir and then add the remaining ingredients except for the kale, zucchini, and bell peppers. Mix well.
- Close the lid and turn the pressure valve to seal. Cook the curry on high pressure for 20 minutes using the "manual", "pressure cook", " or "meat/stew" button. Let the pressure release naturally for at least 7-10 minutes before manually releasing the pressure. A fully natural pressure release is preferred, but not required for doneness.
- Turn the Instant Pot back to saute mode and add the kale, zucchini, and bell peppers. Allow the curry to simmer for about 5 minutes or until the vegetables are tender. Turn the Instant Pot off and serve. Garnish with fresh coriander or cilantro.
Video
Notes
To make this recipe lower carb, almost keto - simply omit the zucchini and bell pepper. They are the biggest source of carbs in this lamb curry.
To see my tips & tricks on how to make fluffy cauliflower rice.
Nutrition
Serving: 1servingCalories: 282.9kcalCarbohydrates: 16.3gProtein: 29.5gFat: 11.7gSodium: 837.1mgPotassium: 1019.5mgFiber: 4.1gSugar: 6.1gVitamin A: 4696.6IUVitamin C: 101.8mgCalcium: 135.7mgIron: 5.3mg