Coconut Lamb Curry with Cashews | New Zealand Spring Lamb

Prep 15 mins Cook 15 mins Serves 4 Cut Shoulder

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

Ingredients

1 New Zealand Spring Lamb Boneless Shoulder, cut into 1” cubes
1 tbsp olive or coconut oil
1 small onion, peeled and cut into ¼” cubes
3 cloves garlic, minced
1 medium potato, cut into ½ “ cubes or 12 baby potatoes cut into halves
1 red pepper, cut into thin slices
4 tbsp yellow curry powder
pinch cayenne pepper
2 cups low sodium chicken or vegetable broth
1- 400 mL can coconut milk
garnish with cashews and cilantro
serve with rice or rice noodles

Directions

Add oil, onion and garlic in the base of a pressure cooker; sauté in ‘sear’ setting until onions and garlic begin to caramelize; add lamb, potatoes, red pepper, curry power cayenne pepper and continue to cook for 5 minutes
Pour in broth and seal pressure cooker and heat to high pressure; once pressure is reached, cook for 15 minutes
Allow to cool, release pressure, remove lid and add coconut milk
Serve immediately and garnish with cashews and cilantro

Serve with jasmine rice and naan bread!

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

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