Skillet Instant Pot Indian Curry Lamb Spare Ribs
- Yield 4 servings
- Prep 10 minutes
- Cook 35 minutes
- Total 4 hours 45 minutes
Skillet Instant Pot Indian Curry Lamb Spare Ribs sits in the Lamb section of Regbie. The card serves 4 servings. Plan on 4 hours 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 2½ pounds lamb spare ribs
- 2 teaspoons Diamond Crystal kosher salt
- 1 tablespoon Indian curry powder
- 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
Method
Turn the lamb spare ribs with 2 teaspoons kosher salt and 1 tablespoon Indian curry powder. Lid 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. Whisk the garlic until fragrant (30 seconds) before adding the tomato and onion puree.
Stir 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. Check the seasoning and adjust for seasoning and mix in scallions and remaining ¼ cup chopped cilantro. Plate
Kitchen notes
- Plate with Simple Cauliflower Rice !
- Keep leftovers in the fridge for up to 4 days or in the freezer for up to 4 months.
