(Total Time: 50 MIN| Serves: 4)
1 lb lamb tenderloin, chopped into bite-sized pieces
1 cup cherry tomatoes, chopped
3 tbsp butter
1 cup coconut milk, full-fat
2 cups chicken broth
2 large onions, finely chopped
1 cup cilantro, finely chopped
2 tbsp lemon juice
2 tbsp apple cider
1 tsp salt
3 tbsp chili powder
2 tsp garam masala
2 tsp turmeric powder
1 tbsp cumin powder
Rinse the meat under cold running water and pat dry with some kitchen paper. Generously sprinkle with salt and pepper and place in the instant pot.
Press the ‘’Sauté’’ button and cook for 4-5 minutes, stirring occasionally.
Now add the remaining ingredients and season with spices. Stir well and seal the lid.
Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
Set the timer for 15 minutes on high pressure.
When you hear the cooker’s end signal, press the ‘’Cancel’’ button and release the pressure naturally. Carefully open the lid and chill for a while before serving.
Per Serving(Calories 224| Total Fats: 7.4g | Net Carbs: 6.6g | Protein: 28.8g |Fiber: 2.5g)