Name: Creamy Coconut Lamb Curry Chili
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: 1.5 lbs ground lamb; 1 cup dried red lentils, rinsed and drained; 1 large onion, finely diced; 4 cloves garlic, minced; 2 tablespoons fresh ginger, grated; 3 tablespoons red curry paste; 1 teaspoon ground turmeric; 2 teaspoons garam masala; 1 teaspoon ground cumin; 1 can (14 oz) diced tomatoes with juices; 2 cans (14 oz each) full-fat coconut milk; 5 cups fresh spinach, roughly chopped; 2 tablespoons ghee or neutral oil; 1 cup water or broth; Salt to taste (start with 1.5 teaspoons); Optional garnishes: fresh cilantro, lime wedges, sliced green onions

Description

Rich coconut milk tempers the heat of curry paste, turmeric, ginger, and garam masala with ground lamb for a silky, aromatic chili. One-pot Instant Pot method incorporates lentils and spinach for nutrition and body, pressure cooking in around 35-40 minutes. The luxurious texture and balanced spices create a show-stopping fusion winner.

Cultural Background

This dish fuses traditional Indian lamb curries, such as kheema or regional preparations featuring ground meat and aromatic spices like garam masala and turmeric dating back centuries in South Asian cuisine, with the hearty bean- or lentil-based structure of American chili. Inspired by coastal Indian use of coconut milk in curries and the one-pot simplicity of pressure cooking popular in modern Indian home cooking, it adapts these elements for contemporary fusion appeal at events like cook-offs.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 45 minutes
TOTAL TIME: 65 minutes
SERVINGS: 8
DIFFICULTY: Medium

Ingredients

1.5 lbs ground lamb
1 cup dried red lentils, rinsed and drained
1 large onion, finely diced
4 cloves garlic, minced
2 tablespoons fresh ginger, grated
3 tablespoons red curry paste
1 teaspoon ground turmeric
2 teaspoons garam masala
1 teaspoon ground cumin
1 can (14 oz) diced tomatoes with juices
2 cans (14 oz each) full-fat coconut milk
5 cups fresh spinach, roughly chopped
2 tablespoons ghee or neutral oil
1 cup water or broth
Salt to taste (start with 1.5 teaspoons)
Optional garnishes: fresh cilantro, lime wedges, sliced green onions

Instructions

Set the Instant Pot to sauté mode on high heat and add the ghee or oil. Once hot, add the diced onion and cook, stirring frequently, for 4-5 minutes until softened and lightly golden.
Add the minced garlic and grated ginger; sauté for 1 minute until fragrant, being careful not to burn.
Add the ground lamb, breaking it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until fully browned and no pink remains; drain excess fat if desired but leave some for flavor.
Stir in the curry paste, turmeric, garam masala, and cumin. Cook for 1-2 minutes until the spices are toasted and aromatic, scraping the bottom to prevent sticking.
Add the rinsed lentils, diced tomatoes with juices, and 1 cup water or broth. Stir well to deglaze the pot, ensuring no bits are stuck to the bottom.
Secure the lid, set the valve to sealing, and pressure cook on manual high pressure for 15 minutes. It will take about 10-15 minutes to come to pressure.
Allow a natural pressure release for 10-15 minutes, then quick release any remaining pressure. Carefully open the lid.
Stir in both cans of coconut milk and the chopped spinach. Switch back to sauté mode on low or normal heat and cook for 3-5 minutes, stirring gently, until the spinach wilts and the chili is heated through and creamy. Taste and adjust salt or spices as needed for balance.

Tips

- Brown the lamb thoroughly during the sauté step to develop deep, savory flavor that elevates the entire dish.
- Always add coconut milk after pressure cooking to prevent curdling or separation under high heat.
- Substitute brown lentils for red if preferred for a firmer texture, or use Thai red curry paste for brighter heat notes.

Nutrition

Calories: 480
Protein: 27g
Carbs: 24g
Fat: 32g