Instant Pot Lamb Pasanda
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Prep Time
15 MINS
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Cook Time
45 MINS
- KCals 378
- Carbs 15G
Ingredients
- 500 g diced lean leg of lamb any visible fat removed
- 2 medium red onions peeled and finely chopped
- 4 garlic cloves peeled and crushed
- 2 cm piece of root ginger peeled and finely chopped
- 1 small red chilli deseeded and finely chopped
- 1 tbsp garam masala powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp mild chilli powder
- 350 ml coconut dairy-free milk alternative
- 2 tbsp ground almonds
- ½ tsp salt
- ½ tsp white granulated sweetener or sugar
- 2 tbsp reduced-fat cream cheese
- low-calorie cooking spray
To garnish (optional)
- 1 tbsp toasted flaked almonds
- 1 tbsp fresh coriander leaves, stalks removed and roughly chopped
Instructions
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Spray the inside of the Instant Pot with low-calorie cooking spray and set to 'sauté’.
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Add the onion, garlic, ginger and red chilli and sauté gently for 5-10 minutes, stirring, until softened.
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Add the diced lamb, garam masala, ground turmeric, ground cumin, ground coriander and chilli powder. Stir well and sauté gently for 2-3 minutes, until the lamb is sealed on all sides.
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Add the coconut dairy-free milk alternative, ground almonds, salt and sweetener or sugar and stir well. Close the lid and lock. Set to pressure cook, high, and set the timer for 30 minutes. After 30 minutes cooking, release the pressure using natural pressure release. When the float valve has gone down, open the lid.
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If the sauce needs reducing further to thicken it, sauté with the lid off for about 5 minutes or until thickened. The curry will be ready when the lamb is very tender, and the sauce has thickened.
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Turn off the Instant Pot and stir in the cream cheese, until completely blended. Scatter a few toasted flaked almonds and chopped coriander leaves on top, if using, and serve with a small portion of steamed basmati rice (or other accompaniments of choice).