Instant Pot Lamb Makhani (Butter lamb)
An easy lamb makhani (butter lamb) recipe, made in the Instant pot with added dose of veggies.
Equipment
Ingredients
- 2 pounds of lamb (3-4 large boneless cuts, chopped into pieces)
- 1 cup of frozen spinach
- 1 cup of coconut milk
- 3/4 cup of tomato coulis or 1/2 cup of tomato paste
- 1 large onion, sliced or chopped
- 2 tablespoons of olive oil
- 2 teaspoons of minced garlic
- 2 teaspoons of red chili powder
- 2 teaspoons of garam masala
- 1 teaspoon of dried coriander
- 1 teaspoon of turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground ginger
- 1 tablespoon of butter
- 1 lemon to cut into quarters and serve along side
- pinch of salt and pepper to taste
Instructions
- Add the olive oil, garlic and ginger into the instant pot and sauté for a couple of minutes until fragrant.
- Add the rest of the ingredients (except the coconut milk and lemon), and set the Instant Pot to High Pressure for 14 minutes.
- Once the countdown has finished, let the pressure release naturally for 10 minutes.
- Open the Instant pot and stir in the coconut milk.
- Press the Sauté button again for 5 minutes to let the sauce thicken.
- Let the lamb makhani rest for 10 minutes on the Keep Warm function.
- Taste to add salt and pepper if necessary.
- Slice the lemon into quarters and serve along side the lamb makhani dish.
- Serve while warm.
Nutrition
Serving: 1gCalories: 824kcalCarbohydrates: 16gProtein: 70gFat: 54gSaturated Fat: 21gPolyunsaturated Fat: 28gCholesterol: 262mgSodium: 320mgFiber: 5gSugar: 6g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
Tried this recipe?Let us know how it was!