There’s nothing quite like the soul-warming aroma of a curry simmering away, and this Classic Ginger Curry is a true showstopper. Packed with a bold, fragrant spice blend and the fiery, fresh kick of ginger, it transforms tender leg of lamb into an unforgettable meal. Best of all, the Instant Pot does all the heavy lifting, delivering a dish with deep, slow-simmered flavor in a fraction of the time. Get ready to fill your kitchen with the most incredible scents!
Ingredients
• 2 lbs / 900g leg of lamb, chopped into bite-sized pieces
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 5 whole chili peppers (adjust to taste)
• 2 cups / 450g tomatoes, chopped
• 3 tbsp / 45ml ghee
• 4 cups / 950ml vegetable broth
• Spice Blend
• 3 tbsp fresh ginger, grated
• 2 tsp fennel powder
• 2 tsp turmeric powder
• 2 tsp salt
• 2 tbsp cayenne pepper
• 1 tsp cumin powder
• 1 tsp cardamom powder
• ½ tsp cinnamon powder
• ½ tsp black pepper, freshly ground
• ½ tsp coriander powder
• ½ tsp nutmeg powder
• 5 whole cloves
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Once hot, add the ghee to the inner pot, followed by the chopped lamb. Cook for 4-5 minutes, stirring occasionally, until the lamb is lightly browned on all sides. Remove the lamb and set it aside on a plate.
3. To the same pot, add the chopped onion, minced garlic, whole chilies, and grated ginger. Sauté for 3-4 minutes until the onions become translucent and the aromatics are fragrant.
4. Stir in the chopped tomatoes and cook for another 3-4 minutes, stirring constantly to scrape up any browned bits from the bottom of the pot.
5. Add all the spices from the spice blend (fennel, turmeric, salt, cayenne, cumin, cardamom, cinnamon, pepper, coriander, nutmeg, and cloves). Stir for one minute until everything is well-coated and fragrant.
6. Return the browned lamb to the pot. Pour in the vegetable broth and stir everything together thoroughly.
7. Secure the lid, set the steam release handle to the ‘Sealing’ position, and press the ‘Stew’ or ‘Meat’ button. Set the timer for 15 minutes at high pressure.
8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining steam. Carefully open the lid, give the curry a final stir, and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 385
• Total Fats: 18.5g
• Net Carbs: 4.1g
• Protein: 46.6g
• Fiber: 1.3g
Pro Tips
• For a deeper flavor, toast the whole cloves and ground spices in the dry pot for 30 seconds before adding the ghee.
• Adjust the heat by using fewer whole chilies and reducing the cayenne pepper to 1-2 teaspoons for a milder version.
• This curry pairs beautifully with fluffy basmati rice or warm naan bread to soak up the rich, flavorful gravy.
• A dollop of plain yogurt or a side of cucumber raita provides a refreshing contrast to the curry’s warmth and spice.
FAQ
Q: How can I make this lamb curry less spicy
A: To make a milder version of this curry, you can adjust the heat by using fewer whole chili peppers and reducing the amount of cayenne pepper to 1-2 teaspoons.
Q: What should I serve with this ginger curry
A: This curry pairs beautifully with fluffy basmati rice or warm naan bread. For a refreshing contrast, serve it with a dollop of plain yogurt or a side of cucumber raita.
Q: Can I use a different meat for this recipe
A: While this recipe is designed for leg of lamb, you could substitute it with other stewing meats like lamb shoulder or beef. Cooking times may need to be adjusted depending on the cut and type of meat used.
Q: How can I get a deeper flavor in my curry
A: For a deeper, more aromatic flavor, you can toast the whole cloves and other ground spices in the dry Instant Pot for about 30 seconds before you add the ghee. This helps to release their essential oils.
