Lamb curry with coconut milk

Ingredients

• 1 lb stew lamb
• 1/4 cup red bell pepper
• 1/4 cup yellow bell pepper
• 1/2 cup onions
• 1 cup spinach
• 1 clove garlic
• 2 tbsp olive oil
• 1/2 cup of coconut milk
• 1/2 cup of water
• 1 tbsp curry powder
• 1/2 tsp smoked paprika
• 1/2 tsp ginger (crushed)
• 1/2 tsp cayenne pepper
• 1/2 tsp cinnamon powder
• 1 tsp bouillon powder
• 1/2 tsp salt (to taste)

Instructions

1. 1

   Chop onions, garlic, and grate or crush ginger.

2. 2

   Wash and drain the lamb. Cut into cubes if not already cut.

3. 3

   Turn the instant pot to saute mode and add the olive oil.

4. 4

   When it gets hot, add the onions, garlic, and ginger.

5. 5

   Stir for about a minute, then add the lamb.

6. 6

   Stir until it begins to brown.

7. 7

   Add the spices, then stir for a few more minutes to thoroughly coat the lamb.

8. 8

   Add the coconut milk and water and scrape the bottom of the pot to deglaze.

9. 9

   Place the instant pot lid back on and switch to manual mode.

10. 10

    Set to 20 minutes on high pressure.

11. 11

    When done let natural release for at least 10 minutes and quick-release the rest.

12. 12

    Add the bell peppers and adjust salt if needed.

13. 13

    When the bell peppers begin to soften, add spinach.

14. 14

    Turn off the instant pot and let the curry sit for a few minutes to thicken.

15. 15

    Garnish with red pepper flakes and more spinach, if you wish.

16. 16

    Serve and enjoy!