Lamb curry with coconut milk
Lamb curry with coconut milk - tender, juicy lamb chunks infused with aromatic spices in a rich curry sauce, and topped with spinach and bell peppers. Sooo finger-licking good!
Servings: 3
Calories: 324kcal
Ingredients
- 1 lb stew lamb
- ¼ cup red bell pepper
- ¼ cup yellow bell pepper
- ½ cup onions
- 1 cup spinach
- 1 clove garlic
- 2 tablespoon olive oil
- ½ cup of coconut milk
- ½ cup of water
- 1 tablespoon curry powder
- ½ teaspoon smoked paprika
- ½ teaspoon ginger crushed
- ½ teaspoon cayenne pepper
- ½ teaspoon cinnamon powder
- 1 teaspoon bouillon powder
- ½ teaspoon salt to taste
Instructions
- Chop onions, garlic, and grate or crush ginger.½ cup onions, 1 clove garlic, ½ teaspoon ginger
- Wash and drain the lamb. Cut into cubes if not already cut.1 lb stew lamb
- Turn the instant pot to saute mode and add the olive oil.2 tablespoon olive oil
- When it gets hot, add the onions, garlic, and ginger.
- Stir for about a minute, then add the lamb.
- Stir until it begins to brown.
- Add the spices, then stir for a few more minutes to thoroughly coat the lamb.1 tablespoon curry powder, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper, ½ teaspoon cinnamon powder, 1 teaspoon bouillon powder, ½ teaspoon salt
- Add the coconut milk and water and scrape the bottom of the pot to deglaze.½ cup of coconut milk, ½ cup of water
- Place the instant pot lid back on and switch to manual mode.
- Set to 20 minutes on high pressure.
- When done let natural release for at least 10 minutes and quick-release the rest.
- Add the bell peppers and adjust salt if needed.¼ cup red bell pepper, ¼ cup yellow bell pepper
- When the bell peppers begin to soften, add spinach.1 cup spinach
- Turn off the instant pot and let the curry sit for a few minutes to thicken.
- Garnish with red pepper flakes and more spinach, if you wish.
- Serve and enjoy!
Notes
This recipe serves 3 and contains 5 net carbs per serving.
- Leave out the cayenne pepper if you don't want it spicy.
- Always let the instant pot naturally release for at least 10 minutes. This gives an extra dimension of flavor to the curry.
- If you think it looks a bit watery after cooking, give it a few minutes. It will begin to thicken on its own as it cools so no need to add any thickeners.
- Do not stray too far from the spices listed. You can substitute or leave out bouillon powder and cayenne pepper but the others should not be changed as they are essential to the curry taste.
- Also, be careful adding extra spices not listed. The spices are very bold and strong and adding too many extra spices that don’t blend well will make it become really overpowering.
Nutrition
Calories: 324kcal | Carbohydrates: 7g | Protein: 32g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 671mg | Potassium: 577mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1353IU | Vitamin C: 44mg | Calcium: 31mg | Iron: 4mg