Craving a curry that tastes like it’s been simmering all day, but don’t have the time? Enter the Instant Pot! This Curried Lamb with Zucchini and Tomatoes recipe delivers incredibly tender, melt-in-your-mouth lamb infused with aromatic ginger, garlic, and a rich curry spice blend. The coconut milk adds a creamy, luscious finish that perfectly balances the warmth of the spices. It’s a hearty, satisfying, and surprisingly simple one-pot wonder that will transport your taste buds.
Ingredients
• 1 tbsp. Ghee / 15 ml
• 1 lb Lamb, shoulder or leg, cut into 1-inch cubes / 450g
• 2 tsp minced Garlic / 10g
• 1 tsp grated Ginger / 5g
• 1 medium Onion, diced
• 1 medium Carrot, thinly sliced
• 1 cup diced Tomatoes / 240g
• ½ cup full-fat Coconut Milk / 120 ml
• 1 medium Zucchini, diced
• 1 ½ tbsp. Curry Powder / 15g
Instructions
1. Directions
2. In a medium bowl, combine the lamb cubes, grated ginger, minced garlic, and coconut milk. Mix well, cover, and refrigerate to marinate for at least 3 hours.
3. Transfer the lamb and all its marinade into the Instant Pot. Add the diced onion, sliced carrot, diced tomatoes, and ghee.
4. Secure the lid, set the valve to “Sealing,” and cook on HIGH pressure for 20 minutes.
5. Once finished, perform a natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Carefully open the lid. Stir in the diced zucchini.
7. Select the “SAUTE” function and cook for 5-6 minutes, until the zucchini is tender-crisp.
8. Serve hot and enjoy!
Nutritional Information
• Nutrition
• Per Serving: Calories 338 | Total Fats 21g | Net Carbs 7.5g | Protein 23g | Fiber: 3g
Pro Tips
• For a deeper, more complex flavor, sear the lamb cubes in the ghee on the SAUTE function before adding the other and pressure cooking.
• Toast the curry powder with the onions for 30-60 seconds before adding liquids. This awakens the spices and intensifies their aroma.
• Serve this curry over fluffy basmati rice, quinoa, or with warm naan bread to soak up every last drop of the delicious sauce.
FAQ
Q: What cut of lamb is best for this Instant Pot curry
A: The recipe recommends using lamb shoulder or leg, cut into 1-inch cubes. These cuts become exceptionally tender and melt-in-your-mouth when cooked under pressure.
Q: How can I get a deeper and more complex curry flavor
A: For a richer flavor, sear the lamb cubes in ghee using the SAUTE function before pressure cooking. You can also toast the curry powder for 30-60 seconds to intensify its aroma before adding the liquids.
Q: Is it necessary to marinate the lamb for 3 hours
A: Marinating the lamb for at least 3 hours is highly recommended as it allows the ginger, garlic, and coconut milk to infuse the meat, resulting in a more tender and flavorful curry.
Q: What should I serve with this curried lamb
A: This curry is delicious served over fluffy basmati rice, quinoa, or with warm naan bread to soak up all of the creamy, aromatic sauce.
