Description
Tender lamb chunks cooked quickly in the Instant Pot with smoked turkey bacon, vegetables, and a fragrant blend of spices, all finished with creamy plant-based coconut milk and fresh cilantro for a rich, comforting curry perfect for any night.
Ingredients
Scale
Protein and Aromatics
- 500g lamb chunks, bone-in
- 100g smoked turkey bacon, chopped
- 2 medium onions, chopped
- 2 tbsp garlic and ginger paste (natural)
Vegetables
- 2 medium carrots, sliced
- 1 bell pepper, chopped
- 1/2 cup green peas
Liquids and Sauces
- 400ml coconut milk (plant-based)
- 2 medium tomatoes, chopped
- 1 tbsp vegetarian Worcestershire sauce
- 1 tbsp apple cider vinegar
Spices and Seasonings
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tbsp garam masala
- Salt and pepper to taste
Other
- 1 tsp natural gelling agent
- Fresh cilantro for garnish
Instructions
- Prepare the Ingredients: Chop onions, garlic-ginger paste, and vegetables into bite-sized pieces. Cut lamb into cubes if not already done. Arrange spices nearby for easy access.
- Sauté Aromatics and Smoked Turkey Bacon: On Instant Pot sauté mode, cook smoked turkey bacon until lightly crisp. Remove and set aside. Add onions and sauté until golden brown. Stir in garlic and ginger paste to release flavors.
- Brown the Lamb: Add lamb chunks to pot and brown on all sides to seal in juices and enhance flavor.
- Add Spices, Tomatoes, and Liquids: Sprinkle turmeric, cumin, coriander, and garam masala over lamb. Stir well to coat. Add chopped tomatoes, coconut milk, apple cider vinegar, and vegetarian Worcestershire sauce. Mix thoroughly.
- Cook Under Pressure: Seal Instant Pot lid and set to cook on high pressure for 25 minutes to tenderize lamb and meld flavors.
- Add Vegetables and Natural Gelling Agent: Perform quick-release of pressure when done. Add mixed vegetables and natural gelling agent. Simmer on sauté mode for 5 minutes to soften vegetables and achieve desired consistency.
- Finish with Smoked Turkey Bacon and Cilantro: Return smoked turkey bacon to pot, mix gently, and garnish with fresh cilantro before serving.
Notes
- Brown the lamb chunks well to increase flavor and improve texture.
- Use fresh ground spices for deeper and more vibrant curry flavors.
- Do not skip apple cider vinegar; it adds brightness and balances richness.
- Add vegetables after pressure cooking to keep them crisp and fresh.
- Use natural gelling agent sparingly to avoid overly thick curry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: Instant Pot, Lamb Curry, Vegetables, Quick Curry, One Pot Meal, Plant-based Coconut Milk