Yield: 4 servings
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Ingredients:
- 1 pound grass-fed lamb shoulder, cut into bite-sized pieces
- 1 tablespoon curry powder, divided
- ¼ cup unsweetened coconut milk
- 4 tablespoons coconut cream
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon red chili powder
- ½ cup homemade chicken broth
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh cilantro
In a large bowl, add the lamb, ½ tablespoon of curry powder, coconut milk, and coconut cream and mix well.
2. Set aside for at least 20 minutes.
3. After 20 minutes, remove the lamb from the bowl, reserving the cream mixture.
4. Place the oil in the Instant Pot and select “Sauté.” Then add the onion, garlic, and ginger and cook for about 3-4 minutes.
5. Add the remaining curry powder and chili powder and cook for about 1 minute.
6. Add the lamb and cook for about 5 minutes.
7. Select “Cancel” and stir in the broth, lemon juice, salt, and black pepper.
8. Secure the lid and place the pressure valve to the “Seal” position.
9. Select “Manual” and cook under “High Pressure” for about 20 minutes.
10. Select “Cancel” and carefully do a “Quick” release.
11. Remove the lid and select “Sauté.”
12. Stir in the reserved cream mixture and cook for about 4-5 minutes, stirring occasionally.
13. Serve immediately with the garnishing of cilantro.
Nutrition Information per Serving:
Calories: 435
Fat: 29.6 grams
Carbohydrates: 7 grams
Protein: 34.6 grams
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