Instant Pot Indian Curry Lamb Spare Ribs
These Whole30-friendly Instant Pot Curry Lamb Spare Ribs are packed with flavor and super simple to make!
Servings: 4
Ingredients
For the lamb spare ribs
- 2½ pounds lamb spare ribs
- 2 teaspoons Diamond Crystal kosher salt
- 1 tablespoon Indian curry powder
For the sauce
- 1 tablespooon coconut oil or ghee
- 1 large yellow onion coarsely chopped
- ½ pound tomatoes coarsely chopped
- 5 medium garlic cloves minced
- 1 tablespoon Indian curry powder
- 1 tablespoon Diamond Crystal kosher salt
- 2 tablespoons freshly squeezed lemon juice
- 1¼ cup chopped cilantro divided
- 4 scallions thinly sliced
Instructions
- Toss the lamb spare ribs with 2 teaspoons kosher salt and 1 tablespoon Indian curry powder. Cover and refrigerate for a minimum of four hours and up to a day.
- When you’re ready to cook off the ribs, melt the coconut oil or ghee on the sauté function of your Instant Pot. Brown the spare ribs in two batches and remove them to a plate when they’re done.
- While the ribs are sizzling, grab the onion and tomatoes and toss them in a blender. Blitz until smooth.
- After the lamb is seared, add minced garlic to the cooking fat in the empty Instant Pot insert. Stir the garlic until fragrant (30 seconds) before adding the tomato and onion puree.
- Mix in 1 tablespoon Indian curry powder, 1 tablespoon kosher salt, 1 cup chopped cilantro, and lemon juice. Stir in the seared lamb spare ribs.
- Lock on the pressure cooker lid and cook for 20 minutes under high pressure. When the ribs are done cooking, wait for the pressure to release naturally (10-15 minutes).
- Scoop the grease off the top and discard. Taste and adjust for seasoning and stir in scallions and remaining ¼ cup chopped cilantro. Serve!
Notes
Serve with Simple Cauliflower Rice!
Keep leftovers in the fridge for up to 4 days or in the freezer for up to 4 months.
Nutrition
Calories: 524kcal | Carbohydrates: 9g | Protein: 58g | Fat: 27g | Fiber: 3g