4 large carrots sliced, pkg of sliced mushrooms if you like
4 stalks of celery, sliced
1 can of tomato paste
15 oz can diced tomatoes
1 can of coconut milk
1/2 cup water
1 teaspoon salt, paprika,
1/2 teaspoon turmeric, cardamon powder
3 teaspoons of garam masala, curry powder
1/4 teaspoon pepper
6 ozs. fresh baby spinach
Garnish-cilantro, lime juice optional
Chop all your veggies and cube your lamb first. Combine all your spices in a small bowl.
Turn on Instapot in Sauté mode. Wait 30 seconds and add oil. Lightly brown the lamb on all sides and transfer to a bowl. Add the veggies, except spinach, and sauté for about 5-7 minutes until soft. Stir in your ginger, garlic, and spices and cook until fragrant, about 1 minute. Add lamb back in and stir to coat completely in the veggies and spices. Add tomato paste with one can of water to dilute. Stir thoroughly. Pour in canned tomatoes with juices and the can of coconut milk. Pour in 1/2 cup of water and stir thoroughly.
Cover and set the valve for sealing. Set pressure cook for 20 minutes. Open the lid after 15 minutes of natural pressure release. If you are adding spinach, add now, put the lid back on for 10 more minutes.
Options-my neighbor, Rochelle Young used to add raisins to her lamb curry. I like having bowls on the table of chopped peanuts, toasted sesame seeds, chopped cilantro, chopped green onions or chives, chopped parsley, or sliced limes so each person can doctor up their curry the way they like. It is a fun way to eat curry.
Serve over rice and with warm, buttered bread
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