Low Syn Instant Pot Bombay Lamb Curry
Created by ssej1078 on July 20, 2018
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #29993
Ingredients
- 800 grams boneless lamb shank (lean, 1.76 pounds)
- 1 yellow onion, finely chopped
- 2 cloves of garlic, crushed
- 1 tablespoon grated ginger root (fresh)
- 1 carrot, finely chopped (small carrot, 1/4 of a cup)
- 1 zucchini, finely chopped (small zucchini, 1/4 of a cup)
- 1 tablespoon of cumin
- 1 tablespoon of coriander
- 1 red chilli (deseeded and chopped, 45 grams)
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 240 ml crushed tomatoes (1 cup)
- 240 ml light coconut milk (1 cup)
- Cooking spray (1 teaspoon spray oil)
- Salt and black pepper, to season
- Fresh chopped coriander, 1 pinch
How to Make
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Step 1: Set Instant Pot to sauté mode.
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Step 2: Once hot, spray with spray oil.
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Step 3: Add onion, garlic and ginger and fry till softened.
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Step 4: Add the carrot, zucchini, lamb chunks and spices and mix to evenly coat.
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Step 5: Add the chilli, crushed tomatoes and light coconut milk
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Step 6: Place on the lid, close valve, and set to manual high for 20 mins.
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Step 7: Allow the pressure to release naturally.
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Step 8: Season as needed with salt and black and sprinkle with fresh coriander.
Nutritional Facts
- Serving Size: 1 (407.7 g)
- Calories 529.6
- Total Fat - 33.6 g
- Saturated Fat - 16.7 g
- Cholesterol - 158.7 mg
- Sodium - 176.2 mg
- Total Carbohydrate - 15.4 g
- Dietary Fiber - 3.3 g
- Sugars - 8.1 g
- Protein - 40.8 g
- Calcium - 142.9 mg
- Iron - 5.3 mg
- Vitamin C - 16.5 mg
- Thiamin - 0.4 mg