Spicy Lamb Coriander Curry

(Total Time: 60 MIN| Serves: 4)

Ingredients:
2 lbs leg of lamb
4 garlic cloves, finely chopped
1 medium-sized onion
1 medium-sized red bell pepper
1 cup tomatoes, diced
2 cups beef stock
½ cup fresh coriander, chopped
1 tbsp olive oil

Spices:
1 tsp garam masala powder
2 tsp fresh ginger, grated
1 tsp fennel seeds
1 tsp red chili powder
1 tsp cumin seeds
1 tsp salt
½ tsp black pepper, ground

Directions:

  1. Plug in your instant pot and grease the stainless steel insert with olive oil. Press the ”Saute” button and add onions, cumin seeds, and fennel seeds. Cook for 3-4 minutes, or until the onions translucent.
  2. Add bell pepper and tomatoes. Stir well and bring it to a ligh simmer. Sprinkle with garam masala, ginger, and red chili powder.
  3. Finally, add meat and pour in the beef stock. Stir in the coriander and close the lid.
  4. Set the steam release handle and press the ”Manual” button. Set the timer for 40 minutes and cook on ”High” pressure.
  5. When you hear the cookers end signal, perform a quick release of the pressure. Open the pot and press the ”Saute” button. Cook for 10 more minutes, or until the liquid reduces to a desired consistency.
  6. Optionally, sprinkle with some finely chopped cilantro before serving.

Per Serving(Calories 503 | Total Fats 21g | Net Carbs: 7g | Protein: 66.7g |Fiber: 2.3g)