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Ground Lamb Curry
October 13, 2020
Spice It Up
This recipe calls for several spices that are delicious and wonderful for your health. Spices such as garam masala, curry, cinnamon, and paprika are known for health benefits such as:
- Anti-inflammatory
- Anti-aging
- Improved Digestion
- Strong Antioxidants
- Helps reduce blood pressure
Rice
I like using basmati rice when making curries. I tested out several spices to cook with the rice for this curry dish and settled on cumin seeds and cardamom pods. For added nutrients, improved texture, and flavor opt to cook your rice in Chicken Bone Broth or Vegetable Broth.
Let’s get cooking!
Ingredients
- 1 tbsp. avocado oil
- 1 pound ground lamb
- Large onion – peeled and chopped
- 1 red potato, diced
- Purple carrot, chopped
- 4 cloves garlic – peeled and minced
- 2 tsp minced ginger
- Tsp salt
- tbsp. garam masala
- 2 tbsp. Muchi Curry Powder , or any curry that you prefer
- 1 tsp paprika
- 1 tsp cinnamon
- 1.5 cup Chicken Broth
- 4 tomatoes, chopped
- 1 can tomato paste
- 2 tsp Monk Fruit Sweetener
- 2 6 oz. cans coconut cream
- 6 cardamom pods – sew them together with a piece of string so you can easily fish them out later.
- Handful of chopped cilantro as a garnish
- 2 cups rice
- 2 cardamom pods- for rice
- ½ tsp cumin seeds- for rice
- 1 tsp salt – for rice
- 4 cups Chicken Bone Broth – for rice
Instructions
- Turn Instant Pot to “Sauté” add ground lamb and cook until mostly done.
- Add onions and cook until translucent approximately 5 minutes.
- Add in the garlic, ginger, salt, garam masala, curry powder, paprika, cinnamon, tomatoes, potato, and carrot.
- Stir and cook for 1-2 minutes.
- Add in 1.5 cups of chicken bone broth, tomato paste, monk fruit sweetener, and cardamom pods. Stir until well combined.
- Place the lid on the Instant Pot and select “Soup”. Set the time for 24 minutes.
- While the lamb curry cooks prepare the rice.
- In a medium saucepan add a splash of avocado oil and add rice and stir until all the rice is well coated.
- Allow the rice to toast for a few minutes. Once you see a few grains beginning to brown add in; 4 cups of chicken broth, 2 cardamom pods, 1 tsp salt, ½ tsp cumin seeds.
- Cover and bring to a boil then reduce heat to low and allow to simmer.
- Once you no longer see the liquid at the bottom of the pan leave the lid off for a few minutes. Allowing the rice to dry out a bit.
- Remove cardamom pods and fluff rice with a wooden spatula or fork and set aside.
- Allow the Instant Pot to release naturally for 5 minutes before triggering the “Quick Release”. Once all the steam has been released open the lid.
- Add in coconut cream and give a good stir until well combined.
- Select “Sauté” and cook curry for 2-3 minutes while continuing to stir.
- Serve over rice garnished with cilantro.
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