Veal Masala Curry
(Total Time: 30 MIN| Serves: 4)
2 lbs veal tenderloin, cut into bite-sized pieces
1 cup tomatoes, diced
1 medium-sized onion, chopped
2 garlic cloves, crushed
½ cup fresh parsley, finely chopped
2 cups beef stock
1 tbsp olive oil
1 tsp smoked paprika, ground
½ tsp curry powder
½ tsp coriander powder
½ tsp cumin powder
1 tsp garam masala powder
1 tsp lime zest, freshly grated
1 tsp salt
Plug in your instant pot and grease the stainless steel insert with olive oil. Press the ”Saute” button and add onions, garlic, and all the spices. Stir-fry for 3-4 minutes, or until the onions translucent.
Add meat, tomatoes, and parsley. Pour in the beef stock and give it a good stir.
Securely lock the lid and adjust the steam release handle. Press the ”Manual” button and set the timer for 25 minutes. Cook on ”High” pressure.
When you hear the cooker’s end signal perform a quick release of the pressure by moving the valve to the ”Venting” position.
Open the pot and transfer all to a serving dish.
Sprinkle with some fresh parsley and garnish with some lemon slices before serving.
Per Serving(Calories 462 | Total Fats 19.8g | Net Carbs: 4.1g | Protein: 62.2g |Fiber: 1.7g)