If you’ve visited the blog before then you know we have a love affair with Indian cuisine. It epitomizes what Flavor Bible is all about – a robust party on the palate. Even better for you, we keep it as simple as possible to make your life easier. So, don’t freak out… yes, the ingredient list is a little lengthier than some recipes… but most of these items are pantry, refrigerator, and spice cabinet staples. The magic of the pressure cooker will have this meal on the table in under an hour so this Instant Pot Lamb and Turnip Masala can work its way into your weeknight rotation.
We could bore you with subsections like “What is a masala?” or some lengthy history of Indian cuisine, but you’re hungry and so are we 😀 So, let’s skip the small talk and get to it!
Preparation: Instant Pot Lamb and Turnip Masala
Get those ingredients out and prep away, this will come together quickly.
In a prep bowl grate the garlic and ginger. Mash into a paste (easier with mortar and pestle if you have it or just use the blunt end of a utensil).
Turn the Instant Pot (or other pressure cooker) to saute mode and add the butter. When the butter melts add the onions. Cook until onions begin to brown, 6 – 7 minutes, stirring occasionally.
Add the garlic ginger paste and serrano pepper. Cook for another 1 – 2 minutes, stirring, until fragrant. Stir in the partially drained diced tomatoes. Use the liquid to de-glaze the pan, scraping bits from the bottom. Cook for another 1 – 2 minutes. NOTE: De-glazing is important to avoid the dreaded Instant Pot burn notice! It will also keep all those wonderful flavors in your base.
Add the spices and mix ingredients well, another 1 – 2 minutes, until fragrant. Next, add the ground lamb and cook until browned, 3 – 4 minutes.
Then, add the beef broth and fully de-glaze the pan (again burn notice avoidance). Once the pan is de-glazed, add in the carrots, peas, turnips, and tomato sauce and mix well.
Secure the lid and set the pot to 10 minutes on high pressure. While the pressure cooker is coming to pressure start the rice according to the package instructions.
Natural release the pressure. If still under pressure after 20 minutes or so, quick release. NOTE: You can cancel the “Keep Warm” function for a quicker natural release. It will be plenty hot, trust us!
Serve in bowls over jasmine rice, top with cilantro and fresh diced tomato (optional).
Boom! That’s it… not so bad, eh? Use this to impress your significant other for a dinner date or take the family on a culinary trip to India.
Like This Recipe?
For more Indian flavors try these:
- Easy Rotisserie Chicken Tikka Masala
- Indian Lamb Stuffed Portabello Mushrooms
- Indian Lamb Stuffed Peppers
- Easy Jalfrezi Curry Chicken
For more Instant Pot recipes try these:
- Instant Pot Potato Soup
- Lentil Corn Chowder, affectionately nicknamed Trash Can Chowder
- Instant Pot Short Rib Ragu
- Instant Pot Chipotle Chicken Soup
- Black Eyed Pea Soup, the OG Flavor Bible recipe
Equipment: Easy Instant Pot Lamb and Turnip Masala
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You can certainly read about our affinity for the Instant Pot here. It really is a time saver for all kinds of meals. We definitely love it for soups, especially on a weeknight. The one we use is below. There are certainly many other models to choose from but this is a good place to start. Well worth it in our opinion (affiliate link below)!
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Lamb and Turnip Masala
Equipment
- Pressure Cooker (we use Instant Pot)
Ingredients
- 4 cloves Garlic, grated
- 1 tbsp Fresh Ginger, peeled and grated
- 2 tbsp. Butter, unsalted
- 1 Yellow Onion, sliced thin
- 1 Serrano Pepper, seeded and diced
- 1 can Diced Tomatoes, partially drained About 2 cups
- 1 tbsp. Ground Coriander
- 1 tsp. Paprika
- 1 tsp. Garam Masala
- 1 tsp. Sea Salt
- ½ tsp. Fresh Ground Black Pepper
- ½ tsp. Ground Cumin
- ¼ tsp. Cayenne Pepper
- 1 lb. Ground Lamb
- ½ cup Beef Broth
- 15 Baby Carrots, sliced Or 1 – 2 whole carrots, peeled and sliced
- 1 cup Green Peas, frozen
- 1 Turnip, peeled and cubed
- 1 can Tomato Sauce About 2 cups
- 1 cup Jasmine Rice
- ½ cup Fresh Cilantro
- ½ cup Fresh tomato, diced Optional
Instructions
- In a prep bowl grate the garlic and ginger. Mash into a paste (easier with mortar and pestle if you have it).
- Turn Instant Pot (or other pressure cooker) to saute mode and add the butter. When the butter melts add the onions. Cook until onions begin to brown, 6 – 7 minutes, stirring occasionally.
- Add the garlic ginger paste and serrano pepper. Cook for another 1 – 2 minutes, stirring, until fragrant. Stir in the partially drained diced tomatoes. Use the liquid to deglaze the pan, scraping bits from the bottom. Cook for another 1 – 2 minutes.
- Add the spices and mix ingredients well, another 1 – 2 minutes, until fragrant. Add the ground lamb and cook until browned, 3 – 4 minutes.
- Add the beef broth and fully de-glaze the pan (this will help avoid the dreaded burn notice when the pot comes up to pressure). Once the pan is deglazed, add in the carrots, peas, turnips, and tomato sauce and mix well.
- Secure the lid and set the pot to 10 minutes on high pressure. While the pressure cooker is coming to pressure start the rice according to the package instructions.
- Natural release the pressure. If still under pressure after 20 minutes or so, quick release.
- Serve in bowls over jasmine rice, top with cilantro and fresh diced tomato (optional).
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