The diet

    Classic Ginger Curry

    (Total Time: 35 MIN| Serves: 6)


    2 lbs leg of lamb, chopped into bite-sized pieces

    1 onion, finely chopped

    3 garlic cloves, minced

    5 chili peppers, whole

    2 cups tomatoes, chopped

    3 tbsp ghee

    4 cups vegetable broth


    3 tbsp fresh ginger, grated

    2 tsp fennel powder

    1 tsp cumin powder

    ½ tsp cinnamon powder

    ½ black pepper, freshly ground

    5 cloves

    ½ tsp coriander powder

    ½ tsp nutmeg powder

    2 tsp turmeric powder

    2 tbsp cayenne pepper

    2 tsp salt

    1 tsp cardamom powder


    Plug in the instant pot and press the ‘’Sauté’’ button. Grease the inner pot with ghee and add the meat. Cook for 4-5 minutes or until lightly browned. Remove from the pot and transfer to a large platter.
    Now add onions, garlic, chilies, and ginger. Continue to cook for another 3-4 minutes, or until the onions are translucent and chilies soft. Stir well and add tomatoes.
    Cook for 3-4 minutes, stirring constantly and then sprinkle with the remaining spices. Pour in the broth and give it a good stir.
    Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Stew’’ button.
    When done, release the pressure naturally and open the lid. Give it a good stir again and serve immediately.
    Per Serving (Calories 385| Total Fats 18.5g | Net Carbs: 4.1g | Protein: 46.6g |Fiber: 1.3g)