Ingredients
Equipment
Method
Cooking Steps
- Preheat the Instant Pot on sauté mode, drizzle oil, then brown beef cubes about 3–4 minutes until golden brown on all sides.
- Add chopped onion, garlic, and ginger to the pot, stirring 2–3 minutes until softened and fragrant.
- Stir in cumin, coriander, turmeric, chili powder, and tomato paste, cooking 1 minute until spices are aromatic.
- Pour in tamarind paste and a splash of beef broth, scraping the bottom to release browned bits.
- Return seared beef to the pot, stir in creamy coconut milk, seal lid, and cook on high pressure for 35 minutes.
- Let natural pressure release for 10 minutes, then quick-release remaining steam and simmer to thicken sauce.
- Scoop curry over rice or naan, sprinkle with cilantro, and enjoy.
Nutrition
Notes
Optional: Squeeze fresh lime juice for extra brightness.
