Instant Pot Lamb Curry with Tomato & Coconut

instantpoteats.com

Elisheba Ittoop

SCALE 1x 2x 3x

subheading: Part 1 cooking:

1.5 tablespoons / 25 g ghee or butter

1 medium onion, finely diced

2 tablespoons grated fresh ginger

1 tablespoon grated garlic (4 garlic cloves)

2 tablespoons chopped cilantro (stalks and some leaves, reserve the rest of the leaves for garnish)

1.7 lb / 800 g diced lamb shoulder or diced lamb (trim off the fat)

subheading: Spices:

2 teaspoons salt

2 teaspoons mild curry powder

2 teaspoons garam masala

1 teaspoon cumin powder

1 teaspoon paprika powder

1 teaspoon coriander seed powder

1 to 2 small chili (for extra heat, otherwise leave out)

1 can (400 g) chopped tinned tomatoes or passata

subheading: Part 2 of cooking:

1 carrot, sliced

½ red pepper, sliced

1 cup thickened coconut milk (1 can, use the thickened part only, discard the liquid or use in smoothies)

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