Instant Pot Curried Rack of Lamb (Edit recipe)

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This recipe of rack of lamb is one that you will devour and remember for years! It is delicately flavored with Indian spices and cooked in an Instant pot until tender and then finished in the oven (or a pan). This delicious, melt-in-mouth lamb recipe will make you wanting for more! This is cooked in an instant pot with yogurt and a blend of indian spices. So delicious!

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PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 2-3

Ingredients

1.5 lb Rack of Lamb
2 Tbsp Ginger Garlic Paste, you can use store-bought or homemade
1 Tbsp Plain Unsweetened - Forager Project Cashewmilk Yogurt
1 Tbsp Lime Juice, you can use lemon juice too
1 tsp Kashmiri Chili Powder
1 tsp Turmeric Powder
1 tsp Ground Cumin
1 tsp ground Coriander
2 tsp Garam Masala
0.25 tsp Dry Mustard Powder
1 tsp Coconut Sugar
1 tsp Sea Salt
1 Tbsp Extra Virgin Olive Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Marinating the meat:
Make small superficial cuts over the lamb. Add all the marinade ingredients to a small mixing bowl and mix well using a spoon. Apply this marinade over the rack of lamb and let marinate for about 30 minutes to 1 hour at room temperature or for longer in the refrigerator.
Cooking the lamb:
Transfer the marinated rack of lamb ayongwith the marinating sauce into insert of the Instant Pot. Close the lid. Make sure valve is in sealing position. Manually change pressure cook time to 30 minutes. After the pressure cooking time is done, let the pressure come down naturally. Then open the lid and transfer the lamb and the sauce on to a baking tray lined with Aluminum foil. You can also transfer this to a wide skillet and finish cooking in the skillet.
For finishing in the oven, pre heat oven to 400 F. Place tray in the oven and let bake for about 8-10 minutes. Mid-way through open the oven and spoon the sauce all over the meat.
For finishing in the pan, cook skillet on low heat for about 5-7 minutes until most of the sauce is evaporated. Be careful not to overcook or dry the sauce completely.
Serve warm with white rice or cauliflower rice.

Notes

For making homemade ginger garlic paste, you can take equal quantities of garlic cloves and fresh ginger root and blend them in a food processor using extra virgin olive oil to get a smooth fine paste.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1251
Fat:	87 g
Carbohydrates:	4 g
Protein:	84 g
Cholesterol:	400 g
Sodium:	1414 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.