Lamb Curry

I really love curries and lamb is just perfect for a delicious curry.  I also use my pressure cooker to have this satisfying meal ready in less than one hour.

Preparation

In the pressure cooker heat up 2 tablespoons bacon grease (coconut oil, grass-fed butter, tallow all would work great too).  Dice and add one medium onion and a few garlic cloves and cooker until softened.

Then add the lamb.  A shoulder roast cut up into large pieces is about perfect.  I used arm steaks with the bone in, leaving the bones while cooking makes the broth richer.  Brown the lamb.

Once brown, add 1 cup broth or water and stir in 2 tablespoons of curry powder.  Then add whatever root vegetables and tubers you’d like.  I added carrots and potatoes, sweet potatoes and parsnips would be great as well.

Cook

Lock the lid on the pressure cooker and bring up to high pressure.  Once high pressure is reached, turn the heat as low as possible while still maintaining high pressure and set the timer for 12 minutes.

After timer goes off, remove from heat and allow pressure to release naturally.  Once pressure is released, remove the lid and use a strainer spoon to put all the vegetables and meat in a bowl.

Add one can of coconut milk to the liquid in the pressure cooker and stir well.  If you feel like the liquid should be thicker add a couple of tablespoons of cashew butter or coconut butter.

Enjoy

Be sure to remove the bones before eating.  I like to have the liquid separate, then people can pick the meat and vegetables they want and pour the sauce over it.  I also pour any leftover curry sauce over steamed vegetables, yum.

How do you like to make your curries?

Related posts:

1. Paleo Recipe: Buffalo Coconut Curry
2. Paleo Primal Pressure Cooker Recipes
3. Buffalo Shoulder Roast
4. Beef Sirloin Tip Roast
5. Beef Stew in the pressure cooker