Easy Lamb Curry (Instant Pot / Slow Cooker)

Ingredients

• 1 pound boneless lamb stew meat or shoulder or 1 1/2 pounds bone-in lamb stew meat, chopped into 1-inch cubes (see note)
• Sea salt and freshly-ground black pepper, to taste
• 2 tablespoons extra virgin olive oil or garlic-infused olive oil (for low FODMAP)
• 2 garlic cloves, minced (if not using garlic oil)
• 1 tablespoon unsalted butter, ghee, or coconut oil (for dairy-free)
• 1/2 cup yellow or white onion or leek greens (for low FODMAP), finely chopped
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder (mild or medium, depending on your desired heat level, see note)
• 2 teaspoons sea salt (or to taste)
• 1/2 teaspoon garam masala or ground cinnamon
• 1/4-1/2 teaspoon cayenne (optional, for additional heat)
• 1 (14 ounce) can diced tomatoes and their juices
• 1 (14 ounce) can full-fat coconut milk (without inulin)
• 1 (14 ounce) can chickpeas, drained and well-rinsed
• 12 ounces red potatoes (about 3 medium), chopped into 1/2-inch pieces
• 5 ounces fresh spinach (about 2 tightly-packed cups), coarsely chopped
• For garnish (optional): Fresh chopped cilantro or parsley, lemon or lime juice

Instructions

1. 1

   Season Lamb -: Before starting to prep your ingredients, dry lamb with paper towels, trim any unwanted fat, and season with sea salt and freshly ground black pepper to taste. Allow to rest at room temperature while you prepare the remaining ingredients.

2. 2

   Sauté Lamb -: Hit "Sauté" on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker or place a large skillet on medium heat if using a slow cooker. Once hot, add the olive oil and butter, ghee, or coconut oil and swirl the pot or skillet to coat. Using a large, slotted spoon, add seasoned lamb pieces, and sauté for 1 minute per side. Remove seared lamb to a plate, leaving the juices behind in the pot.

3. 3

   Sauté Aromatics -: If using garlic, add and sauté until starting to brown and become fragrant, about 30 seconds, stirring constantly. Add the onion or leek greens and grated ginger, and sauté for 2 minutes (longer if using onion), stirring frequently. While the aromatics are sauteing, add the curry powder, salt, garam masala (or cinnamon), and cayenne (if using) to a small bowl.

4. 4

   Sauté Spices -: Add the spice mixture and sauté until fragrant, about 30 seconds, stirring constantly.

5. 5

   Deglaze -: Hit “Cancel” on the Instant Pot or remove the skillet from heat. Add the diced tomatoes and their juices and scrape the bottom of the pot or skillet clean with a plastic spoon or spatula. If using a slow cooker, transfer the skillet contents to it now.

6. 6

   Add Remaining Ingredients -: Add the coconut milk, chickpeas, and potatoes, and stir, reserving the spinach for after cooking.

7. 7

   If using boneless lamb -: Stir into the mixture along with the juices from the plate.

8. 8

   If using bone-in lamb -: lay on top of the mixture without stirring, scraping any juices from the plate into the pot / slow cooker with a spatula (leave no flavor behind!).

9. 9

   Cook

10. 10

    Instant Pot -: Close the lid and set the pressure release valve to "Sealing." Pressure cook on high pressure for 20 minutes. Allow the Instant Pot to naturally release pressure for 10 minutes, then manually release any remaining pressure.

11. 11

    Slow Cooker -: Add lid and cook on low for 6-8 hours or high for 3-4 hours.

12. 12

    Debone Lamb (if using bone-in) -: Once cooking is complete, remove the lid. Use a slotted spoon to transfer the meat to a fresh plate. Using forks, remove and discard the bones and any undesired pieces of fat. Return the deboned meat and any juices back to the pot.

13. 13

    Add Spinach -: Stir the chopped spinach into the curry, allowing it to wilt in the curry’s residual heat. The curry will thicken as it’s stirred.

14. 14

    Serve -: Garnish with fresh cilantro or parsley and a squeeze of lemon juice or lime juice if desired. Serve over cooked basmati rice, cauliflower rice (if not low FODMAP), or naan bread compliant with your dietary needs.