Best Keto Lamb Bhuna Curry (Instant Pot)
This version of Keto lamb Bhuna is based on the classic North Indian curry, deliciously spiced with medium heat and perfect for those cooler months. This Keto curry does not have a lot of sauce and is typically thicker than many other curries. You can make this Keto lamb curry 1-2 days before a gathering or dinner party since pressure-cooked curries taste better when the flavors have time to develop and the spices infuse the meat.
How to Make It
Step 1
Dice the lamb into 1-inch cubes. Finely dice the onions, mince the garlic and grate the ginger.
Add the lamb, onions, ginger, garlic, cloves, peppercorns, cinnamon stick, cardamom pods, bay leaves, and star anise to the instant pot, or large saucepan.
Step 2
Press the saute function on the InstantPot, [or if using a saucepan, set it over medium heat]. Saute the meat and onions for 15 minutes, occasionally stirring, until the water in the meat is released and evaporated, and the onions have caramelized. Add the oil and cook for a further 5 minutes.
Step 3
Add the ground cumin, ground coriander, chili powder, garam masala, and turmeric to the pot and stir through the meat. Pour in 50ml water and mix through. Simmer for 5 minutes and stir in between to ensure it doesn’t burn.
Step 4
Roughly chop the green chilies. Dice the red pepper into ½-inch pieces and set them aside. Pour in the remaining 250ml water to deglaze the pot’s base, scraping any spices from the bottom. Add in the canned tomatoes and chilies and stir gently. Cover with the lid and set the valve to ‘sealing,’ and pressure cook on high for 8 minutes. [If making over the stove, lower the heat to medium-low to a gentle simmer and cook for 20-25 minutes, occasionally stirring, or until the meat is tender. Add the red peppers in the last 5 minutes of cooking time to soften.]
Step 5
When the time is up, carefully switch the valve to ‘venting’ and allow the pressure cooker to release the steam naturally for 10-15 minutes. Carefully stir the curry, taking care not to break the meat. Add the red peppers to the pot and saute for 5-8 minutes to soften and the sauce to thicken slightly.
Step 6
Remove from heat. Transfer to a serving dish. Sprinkle with chopped cilantro and serve with cauliflower rice, Keto naan bread, a dollop of plain Greek yogurt, or a side salad of tomato, cucumber, and red onions. Enjoy!
Ingredients
- Diced Lamb
550 g
- Onion, white, yellow or red, raw
0.5 cup
- Ginger Root Raw
1 tbsp
- Garlic, fresh
2 clove
- Cloves Spice, whole (For flavor only)
4 piece
- Whole peppercorns, Black
0.5 tsp
- Cardamom pods, whole (For flavor only)
3 piece
- Cinnamon Stick
1 piece
- Bay leaf
2 teaspoon
- Star Anise, whole (for flavor only)
1 piece
- Coconut Oil
2 tbsp
- Cumin, ground
2 tsp
- Coriander Seed Ground
2 tsp
- Kashmiri Chili Powder
1 tsp
- Garam masala
1 tsp
- Turmeric, ground
1 tsp
- Tomato, canned
200 g
- Water
300 ml
- Red bell peppers, raw
1 small
- Green hot chili pepper, raw
1 medium
- Salt, sea salt
0.5 tsp
- Cilantro Or Coriander Leaves Fresh Or Raw Herb
2 tbsp