What kind of lamb for curry?

We recommend using lamb stew meat for this Instant Pot Lamb Curry recipe, which is chopped lamb meat that typically comes from either the leg or shoulder of the lamb.

What is the secret to a great curry?

Two tips: Create a flavorful base by searing the meat and sautéing the onions first. Also, make sure you’re using fresh, whole spices (or a high-quality curry powder) to get a rich, deep, and well-rounded curry flavor.

What country is lamb curry from?

The original lamb curry recipe (first known as lamb mutton) can be traced back to the British Raj where it was served in the first class cars on the Indian railway . According to historians, the original dish was deemed too spicy by British passengers, and chefs from India cooled it down by adding a dollop of Greek yogurt.

What is the difference between lamb curry and goat curry?

Lamb meat and goat meat are two different sources of protein. Goat meat tends to have a milder, slightly sweeter flavor than lamb meat which is often described as being rich and gamey in taste.

What is a substitute for lamb?

Common substitutions for lamb meat include goat, beef, and pork.

What’s the difference between lamb and mutton?

Lamb is a type of red meat that comes from young domestic sheep in their first year whereas mutton is lamb meat that comes from adult sheep . Lamb and mutton are both terms used to describe lamb meat on menus and in recipes and can be used interchangeably in this curry.

What other ingredients are found in lamb curry?

It’s hard to find two curry recipes that are exactly the same since every chef puts their own spin on the ingredients and spice mix included. Ingredients often found in lamb curry recipes are curry powder , ground coriander, turmeric powder , ground cumin, chili powder, garam masala , cayenne, paprika, green cardamom pods, cinnamon sticks, red chili peppers, and bay leaves.

Should I use a marinade for the lamb?

No, the cooking process will lock in moisture and flavor, eliminating any need to marinate the meat first.

Lamb Curry Recipe (Instant Pot or Crockpot)

Servings: 4 servings (6 cups) 1x

Ingredients

Cooking spray
1 teaspoon olive oil, divided (may substitute avocado oil)
1 lb. lamb stew meat, cut into bite-sized pieces
1 medium yellow onion, diced
3 medium carrots, peeled and thinly sliced into rounds
1 (14.5-ounce) can diced tomatoes, drained and juices reserved
4 cloves garlic, minced
1 teaspoon grated fresh ginger (may substitute ½ teaspoon dried ground ginger)
1 ½ tablespoons curry powder
12 ounces baby Yukon gold potatoes, halved (or quartered if on the larger side)
1 (14-ounce) can full-fat coconut milk
1 medium zucchini, halved lengthwise and sliced into half moons or quarters
Juice of 1 medium lime (about 2 tablespoons)
Chopped fresh cilantro (optional for garnish)
Cooked rice or cauliflower rice (optional for serving)
Fine salt and black pepper

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Instructions

Select the ‘Saute’ function on the Instant Pot. When the pot is hot, spray the bottom generously with cooking spray. Add ½ teaspoon olive oil and ½ of the lamb meat. Sprinkle the meat with salt and allow to cook for 2 minutes. Stir and continue cooking for an additional 2-3 minutes or until browned. Remove meat to a plate and repeat, using more cooking spray, remaining ½ teaspoon olive oil, and the remaining lamb. Remove lamb to a plate and set aside.
Spray the bottom of the pot with cooking spray then add the onions, carrots, and drained diced tomatoes. Saute for 3-4 minutes or until the onions start to soften, stirring often.
To the Instant Pot, add the garlic, ginger, curry powder, ½ teaspoon salt, and ¼ teaspoon black pepper and saute for an additional minute, stirring constantly.
Add the lamb back to the pot along with the potatoes, reserved tomato juice, and coconut milk. Stir well.
Lock the lid into place and set the valve to ‘Sealing’ position. Cook for 14 minutes at high pressure. (Note: It will take about 10 minutes for the Instant Pot to pressurize before the cooking time starts). When the cooking time is up, quickly release the steam and open the lid.
Cancel the cooking cycle and select the ‘Saute’ function again.
Add the zucchini and stir gently. Cook for 5-6 minutes, stirring occasionally, or until the zucchini is tender (but not mushy). Stir in the lime juice. Press ‘Cancel’ and allow the curry to cool for 5-10 minutes before ladling into bowls over rice or cauliflower rice. Sprinkle with fresh cilantro if desired and serve.
Leftovers may be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, transfer the chilled curry to a freezer-safe container and freeze for up to 6 months.

Notes

Slow Cooker Directions

Place a large skillet over medium-high heat. When the skillet is hot, spray generously with cooking spray. Add 1 teaspoon olive oil and all of the lamb meat. Sprinkle the meat with salt and allow to cook for 2 minutes. Stir and continue cooking for an additional 2-3 minutes or until browned. Remove meat and place in the bottom of the slow cooker.
To the lamb in the slow cooker, add the onions, carrots, diced tomatoes (and their juices), garlic, ginger, curry powder, potatoes, and coconut milk. Stir well to combine then place the lid on the slow cooker.
Cook on low heat for 8 hours (or high heat for 4 hours). Add the zucchini when there is 1 hour of cooking time left (3 ½ hours if cooking on high) and stir well. Replace the lid and continue cooking until the zucchini is tender.
Remove the lid and stir in the lime juice. Taste and season with salt and pepper as desired.
Leftovers may be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, transfer the chilled curry to a freezer-safe container and freeze for up to 6 months.

Nutrition Information

Serving Size: 1/4 recipe (1 1/2 cups)
Calories: 415
Fat: 20 g
(Sat Fat: 10 g)
Sodium: 245 mg
Carbohydrate: 29 g
(Fiber: 5 g
Sugar: 10 g)
Protein: 29 g
Cholesterol: 81 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Paleo Whole30

Recipe By: Jessica Beacom