Pressure Cooker Indian Curry Lamb Spareribs


I got the inspiration for this dish after tasting my buddy Noopur’s bright and fresh-tasting curried mutton the other day. She’s a fellow CrossFitting foodie who obsesses about what’s she’s going to eat all the time – just like me. Noopur told me the secret to her recipe is to use lots of lemon juice...

What you will need

2.5 pounds pastured lamb spare ribs

2 teaspoons kosher salt

1 tablespoons curry powder (I use Maharajah Style Curry Powder)

1 tablespoon coconut oil

1 large yellow onion, coarsely chopped

½ pound ripe tomatoes

5 cloves garlic, minced

1 tablespoon curry powder (I use Maharajah Style Curry Powder)

1 tablespoon kosher salt

juice from 1 lemon

1 ¼ cup chopped cilantro, divided

4 scallions, thinly sliced


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