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Notes:
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Equipment that I used:
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- equipment
recipe block here
Instant Pot Japanese Lamb Curry
Ingredients
- 2 pounds lamb
- 1-2 tablespoons olive oil
- 8 ounces onion (1 large)
- 2 garlic cloves
- 3 cups of chicken or beef stock
- 10 ounces carrots (about 3)
- 10 ounces baby potatoes (about 8)
- 4 ounces crimini mushrooms (about 6)
- 8.1 oz pouch of S&B Golden Curry Sauce with Vegetables (see note)
- Kosher salt and fresh ground black pepper
Instructions
- Turn on the Instant Pot and set it to “Saute”
Mise en Place (for the lamb)
- Cut 2 pounds of lamb into 1-inch cubes
- Season the lamb on all sides with Kosher salt and fresh ground black pepper.
Preparation (for browning the lamb)
- After Instant Pot screen displays "Hot," add 1 tablespoon of olive oil.
- Add half of the lamb and spread it out so that there is space between the pieces.
- Let the lamb brown undisturbed on one side for 3 minutes.
- (while the lamb is browning, start the mise en place for the curry)
- After the lamb has browned on one side for 3 minutes, flip the pieces over and allow it to brown undisturbed on the other side for 3 minutes.
- Continue to brown the lamb for another 3 minutes, flipping the pieces occasionally to brown the unbrowned sides.
- Remove the lamb to a plate or bowl.
- Brown the remaining lamb and transfer it to the other lamb.
Mise en Place (for the curry)
- Dice 1 large onion (about 8 ounces)
- Peel and mince 2 garlic cloves
- Peel 3 carrots and cut into 1/2 inch slices (about 10 ounces)
- Cut 6 baby potatoes into 1-inch cubes (about 10 ounces)
- Slice 6 crimini mushrooms (about 4 ounces)
- Set aside 3 cups of chicken or beef stock
- Set aside 8.1oz pouch of S&B Golden Curry Sauce
Preparation (for the curry)
- If needed, add a little more oil.
- Add the onions and sauté for 2-3 minutes, stirring occasionally, until translucent.
- Press “Cancel.”
- Add the garlic and cook for 30 seconds.
- Add about a cup of stock and deglaze the pot.
- Place the lamb back into the pot, and add the remaining stock.
- Switch instant pot to “pressure cook” on high for 18 minutes.
- Once the lamb finishes cooking, do a natural release for 10 minutes.
- After 10 minutes, turn the vent to quick release the remaining pressure.
- Open the pot and add the carrots, potatoes, and mushrooms.
- Switch instant pot to “pressure cook” on high for 4 minutes.
- Once the vegetables finish cooking, do a natural release for 10 minutes.
- After 10 minutes, turn the vent to quick release the remaining pressure.
- Add the S&B Golden Curry Sauce and stir to combine.
- Season with salt and pepper, to taste.
- Serve warm with a side of white rice.