- 2 tablespoons salted butter
- 2 lb. cubed lamb
- 1 large red pepper, chopped
- 1 large yellow onion, chopped
- 1 tablespoon garlic, chopped
- 2 tablespoons fresh grated ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon ground cayenne pepper
- ½ lb. chopped, scrubbed Yukon potatoes
- 1 can (14 ounce) coconut milk
- 1 can (14 ounce) diced fire-roasted tomatoes
- ½ lb. chopped kale
- Salt, to taste
In the pot of your Instant Pot, add the butter, lamb, red pepper, onion, garlic, ginger, cumin, turmeric, cayenne, and season with salt. set the Instant Pot to the sauté setting and cook until the lamb is seared and the spices are fragrant, 5-8 minutes.
Add the potatoes and stir to coat well with the spices and pan juices. Pour the coconut milk and tomatoes into the pot as well. Stir to combine, cancel the sauté setting, place the lid on the Instant Pot, and set the appliance to cook at high pressure for 30 minutes.
When the cycle completes, let the Instant Pot naturally release for 10 minutes before manually releasing any remaining pressure and stir in the kale. Set the appliance to the keep warm setting and cover with the lid for about 10-15 minutes to allow the kale to wilt. Stir and adjust salt as needed. Serve the curry with rice, fresh naan, and yogurt.
- Yields: 6-8 servings
- Preparation Time: 1 hour