Lamb Couscous
This is a simple recipe that makes an Indian-style dish that’s tangy and a little more than mild. We used a grocery store house brand vindaloo sauce, which worked just fine. The couscous can be flavored (curry), or you can use plain and add a bit of curry powder.
Equipment
- Instant Pot
Ingredients
- 2 pounds lamb stew meat Cut into chunks
- 2 tbsp peanut oil
- 2 medium onions cut parallel to root
- 1 pound carrots cut into 1/2" coins
- 1 bottle Vindaloo sauce
- 1 box curry flavored couscous
- 1 bag frozen green peas
- 1 can coconut milk
Instructions
Sauté Lamb
- Turn the Instant Pot on to sauté, add 1 tbsp peanut oil, and let it get hot. Meanwhile, cut the lamb stew meat into bite-sized chunks. Discard any sinew and fat. Add meat to the Instant Pot. Sauté, ensuring the meat browns on all sides. Remove and reserve.
Sauté the Vegetables
- Sauté the onions by adding the other tablespoon of peanut oil to the Instant Pot and stirring them until they begin to sweat (don't brown them). Add the carrots and stir for about three minutes.
Cook in the Instant Pot
- After sautéing for about 5 or so minutes, add the meat and Vindaloo sauce into the Instant Pot. If the curry flavored courscous has a flavor packet, add it to the Instant Pot at this time.Stir well, and lock the top on the pot. Use the "Meat/Stew" setting, and adjust the timer for 15 minutes. After the cook cycle is over, allow the Instant Pot "slow-release" for another 10 minutes.
- Carefully complete the pressure release manually, if not complete after 10 minutes.
- Add the coconut milk, couscous, and green peas to the Instant Pot. Press the Sauté button. Stir the mixture until the couscous is done (about 5 minutes).
Serving Suggestion
- I like to serve this with garlic naan that I've grilled right on top of our gas rangetop. If you don't use gas for cooking, you can use a broiler to get it nicely toasted.
Notes
What you might need to make this recipe:
