Craving a curry that’s both deeply flavorful and incredibly easy to make? Look no further! This Instant Pot Eggplant and Lamb Curry delivers fall-off-the-bone tender lamb and silky eggplant, all swimming in a rich, aromatic sauce. We’re talking about a restaurant-quality meal that comes together in under an hour, thanks to the magic of pressure cooking. The warm blend of cumin, paprika, and cinnamon infuses every bite, creating a comforting dish that’s perfect for any night of the week. Get ready to impress yourself (and everyone else) with this simple yet sophisticated curry!
Ingredients
• 2 lamb shanks (about 1.5 lbs / 680g total)
• 4 tbsp / 60g ghee or vegetable oil
• 1 medium eggplant, cut into 1-inch / 2.5cm cubes
• 4 garlic cloves, smashed
• 2 green chili peppers, whole
• 4 cups / 950ml beef broth
• 4 tbsp / 60g plain yogurt
• 1 tbsp smoked paprika
• 1 tbsp dried oregano
• 2 tbsp cumin seeds
• 2 tsp salt
• 1 tsp black pepper, freshly ground
• 2 cinnamon sticks
• 2 bay leaves
Instructions
1. Directions
2. In a large bowl, toss the lamb shanks with salt, black pepper, smoked paprika, oregano, and cumin seeds until evenly coated.2. Set your Instant Pot to the ‘Sauté’ function on high. Once hot, add the ghee. Place the seasoned lamb shanks in the pot and sear for 3-4 minutes per side, until nicely browned. Remove the shanks and set aside.3. Add the cubed eggplant to the pot and sauté for 5 minutes, stirring occasionally, until it begins to soften and get some color.4. Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to deglaze any browned bits. Stir in the yogurt until smooth.5. Return the lamb shanks to the pot. Add the smashed garlic cloves, whole green chilies, cinnamon sticks, and bay leaves. Stir gently to combine.6. Secure the lid, set the steam release handle to the ‘Sealing’ position, and pressure cook on ‘High’ for 30 minutes.7. Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then perform a quick release for any remaining pressure. Carefully open the lid.8. Remove the cinnamon sticks, bay leaves, and whole chilies. Serve the curry hot, garnished with fresh cilantro alongside basmati rice or naan bread.
Nutritional Information
• Per Serving: Calories 392 | Total Fats 22.7g | Net Carbs: 4.3g | Protein: 38.4g | Fiber: 2.2g
Pro Tips
• Don’t skip the searing step! Browning the lamb shanks is essential for building a deep, rich flavor base for the entire curry.
• For a milder curry, simply pierce the green chilies with a knife before adding them. For more heat, chop them finely.
• This curry tastes even better the next day as the flavors have more time to meld. It’s a perfect make-ahead meal for a busy week.
FAQ
Q: Can I use a different cut of lamb for this curry
A: Yes, you can substitute lamb shanks with lamb shoulder or leg meat, cut into 2-inch cubes. You may need to adjust the pressure cooking time to 20-25 minutes to ensure the meat is tender.
Q: How do I adjust the spice level of this curry
A: For a spicier curry, finely chop the green chilies before adding them. For a milder flavor, as suggested in the pro tips, simply pierce the whole chilies with a knife or omit them completely.
Q: Can I make this lamb curry without an Instant Pot
A: Absolutely. You can prepare this on the stovetop in a Dutch oven. Follow the searing and sautéing steps, then add all ingredients, bring to a boil, cover, and simmer on low for 2 to 2.5 hours until the lamb is fall-off-the-bone tender.
Q: Is this eggplant and lamb curry keto-friendly
A: Yes, with only 4.3g of net carbs per serving, this curry is suitable for a keto or low-carb diet. For a complete keto meal, serve it with cauliflower rice instead of traditional rice or naan.
