There’s something deeply comforting about a bowl of rich, aromatic curry, and this Cauliflower Lamb Curry is comfort in a bowl! We’re talking fall-apart tender lamb, hearty cauliflower, and a creamy, spice-infused coconut sauce that will have you coming back for seconds. The best part? Your pressure cooker does all the heavy lifting, transforming simple ingredients into a spectacular one-pot meal in under an hour. It’s the perfect low-carb, high-protein dinner for a busy weeknight when you’re craving something truly satisfying.
Ingredients
• 1 lb / 450g lamb stew meat, cut into 1-inch cubes
• 2 cups / 200g cauliflower florets
• 1 cup / 150g zucchini, cut into chunks
• 1 cup / 240ml full-fat coconut milk
• 3 tbsp / 42g ghee
• 2 tbsp / 30ml apple cider vinegar
• 4 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 2 tbsp garam masala
• 2 tsp turmeric powder
• 1 tsp black pepper, freshly ground
• 1 tsp salt, or to taste
• ¼ cup / 15g fresh cilantro, chopped
Instructions
1. In a bowl, combine the lamb cubes, minced garlic, grated ginger, salt, and pepper. Pour in the coconut milk and apple cider vinegar, mixing thoroughly to coat the meat. Cover and refrigerate to marinate for at least 30 minutes.
2. Set your pressure cooker to the “Sauté” mode. Add the ghee and let it melt. Remove the lamb from the marinade, reserving the liquid, and sear it in batches until browned on all sides.
3. Turn off the “Sauté” mode. Return all the lamb to the pot and pour in the reserved marinade. Add the cauliflower florets, garam masala, and turmeric powder. Stir everything together.
4. Secure the lid, set the steam release valve to the “Sealing” position, and cook on high pressure for 20 minutes.
5. Once the cooking time is complete, perform a quick pressure release by carefully moving the valve to the “Venting” position.
6. Open the lid and stir in the zucchini chunks. Secure the lid again and cook on high pressure for an additional 5 minutes.
7. Perform another quick pressure release. Open the lid, stir in the fresh cilantro, and serve immediately.
Nutritional Information
• Per Serving
• Calories: 457
• Total Fat: 32.3g
• Net Carbs: 5.1g
• Fiber: 3g
• Protein: 34.8g
Pro Tips
• Don’t skip the sear! Browning the lamb before pressure cooking creates a deep, savory flavor base that you can’t get from just boiling the meat.
• For a creamier curry, stir in a few extra tablespoons of coconut milk or a dollop of full-fat yogurt at the very end.
• Feel free to swap the vegetables. Diced sweet potato (added with the cauliflower) or a handful of spinach (stirred in at the end) work beautifully.
• This curry tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
FAQ
Q: What cut of lamb is best for this curry
A: This recipe calls for lamb stew meat, which is perfect for pressure cooking. Look for pre-cut cubes from the lamb shoulder or leg, as these cuts become incredibly tender and flavorful after cooking.
Q: Can I make this lamb curry without a pressure cooker
A: Yes, you can adapt this recipe for the stovetop. After searing the lamb, return it to the pot with the marinade and cauliflower, bring to a simmer, then cover and cook on low for 1.5-2 hours, or until the lamb is tender. Add the zucchini in the last 15-20 minutes of cooking.
Q: Is this cauliflower lamb curry keto-friendly
A: Absolutely. With only 5.1g of net carbs per serving, this curry is an excellent choice for a low-carb or ketogenic diet. It’s high in protein and healthy fats, making it a satisfying and compliant meal.
Q: How should I store leftover lamb curry
A: You can store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day.
