Instant Pot Kerala Ground Beef Stew
This coconut stew from Kerala incorporates meat, potatoes, and carrots. I prepare it frequently, especially when I have ground meat readily available in my fridge, making it a convenient dish for spontaneous meals. The coconut milk lends a mellow undertone to the flavors, resulting in a mild and comforting curry.
Ingredients
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 1 onion diced
- 1 Serrano pepper or green chili minced
- 20 curry leaves
- 3 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 teaspoons meat masala
- 1 ½ teaspoons salt
- 1 teaspoon coriander powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon turmeric
- 1 pound ground beef or ground meat of choice
- 3 carrots chopped
- 1 potato chopped
- ¼ cup water
- 1 13.5 ounce can full-fat coconut milk
Instructions
- Press the sauté button, add the coconut oil. Once it melts, add the mustard seeds and when they begin to pop, add the onion, Serrano pepper and curry leaves. Stir-fry for 6-7 minutes, or until the onions begin to brown.
- Add the garlic and ginger and stir-fry for 30 seconds. Add the spices, stir, then add the ground meat and cook until it is mostly browned.
- Add the carrots, potatoes and ¼ cup water.
- Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Stir in the coconut milk.
Nutrition
Calories: 550kcalCarbohydrates: 32gProtein: 37gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 7gCholesterol: 97mgSodium: 388mgFiber: 3gSugar: 5g
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