Cauliflower Lamb Curry
(Total Time: 45 MIN| Serves: 4)
1 lb lamb stew meat, cubed
2 cups cauliflower florets
1 cup zucchini chunks
4 garlic cloves, minced
1 cup coconut milk, full-fat
2 tbsp apple cider vinegar
3 tbsp ghee
2 tbsp garam masala
¼ cup chopped cilantro
2 tbsp fresh ginger, grated
2 tsp turmeric powder
1 tsp black pepper, freshly ground
Rinse the meat and place in a bowl with a tight lid. Season with garlic, ginger, salt, and pepper. Pour in the coconut milk and apple cider. Mix well and seal the lid. Refrigerate for 30 minutes.
Remove the meat from the refrigerator and place in the pot along with the cauliflower, ghee, garam masala, and turmeric powder.
Stir well and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
Set the timer for 20 minutes on high pressure. When done, release the pressure by moving the pressure valve to the ‘’Venting’’ position.
Open the lid and stir in zucchini. Seal the lid again and continue to cook for another 5 minutes on the ‘’Manual’’ mode.
When done, perform a quick release and open the lid.
Stir in cilantro and serve immediately.
Per Serving(Calories 457| Total Fats 32.3g | Net Carbs: 5.1g | Protein: 34.8g |Fiber: 3g)