This instant pot lamb curry is fork-tender meat pressure-cooked with easy-to-find Indian spices like curry powder and garam masala. It can also be cooked in a stovetop pressure cooker. Perfect to serve over rice, chapati, or naan for a complete meal.
One of my most vivid childhood memories is watching my mom work her magic with the pressure cooker, transforming tough cuts of red meat into tender, melt-in-your-mouth goodness. The sound of steam hissing and the comforting aroma of simmering meat filled the kitchen, signaling that something delicious was in the works.
Inspired by my mom’s culinary prowess, I followed in her footsteps and recreated her recipe using my trusty Instant Pot. With her guidance and a few modern conveniences, I embarked on my journey toward pressure-cooking perfection.
With each bite of that tender, flavorful meat, I felt a deep connection to my mom and the culinary traditions she had passed down to me. Replicating her recipe using the Instant Pot was a delicious success and a heartfelt tribute to the woman who had inspired my love of cooking.
Why make this lamb curry?
- Cooking meat in an Instant Pot makes things quick and easy. In this case, it would take an hour or two to make stovetop lamb curry, or 6 to 8 hours to make slow-cooker lamb curry. However, with the Instant Pot, it takes just about 25 minutes.
- In addition, the best part is that the IP cooks meat to a fork-tender softness that just melts in your mouth.
- Also, the ingredients are simple and easy to find. And if you make Indian food often, you probably already have these on hand.
Ingredients and substitutes
- Lamb – I prefer to use a lamb shoulder or leg for this dish. The meat does take longer to cook, but it comes out tender and juicy and absorbs all those wonderful spices.
- Onions – I love to use a combination of brown and red onions. Red adds a bit of sweetness, which is very desirable. Also, it is very important that you cook the onions longer and more slowly. This will help caramelize the onions, enhancing the flavor and adding a touch of deep red color to this dish (which I love).
- Curry powder – This is a very easy-to-find Indian spice in most supermarkets. But you can also make your own (using spices you probably already have in your pantry).
- Garam masala – Another Indian spice mix made with warm spices such as cardamom, cloves, cinnamon, etc. It can be easily found in most supermarkets. And you can also make this at home.
Step-by-step: Lamb curry – Instant pot/Pressure cooker
- Turn the Instant Pot on saute. Or, heat the stovetop pressure cooker on medium heat. Add the oil and whole spices. Sauté for 30 seconds. This will flavor the oil with warm spices.
- Sauté onions – Then, add the onions. Sauté until the onions are reduced to almost half. Next, add the ginger and garlic – saute for another minute. Then, add the curry powder, paprika, and garam masala.
- Cook the spices for 2 minutes, adding the crushed tomatoes a little at a time.
- Lamb – Add the lamb pieces and coat them well with the spices. Then, add the cilantro, lemon juice, and coconut milk. Followed by the chicken broth. Season with salt and pepper.
- Pressure cook
- Instant Pot – Turn the saute off. Close and lock the Instant Pot lid. Then, seal the pot and set the Instant Pot to pressure cook on high for 25 minutes.
- Stovetop pressure cooker – Close the pressure cooker and cook for 45 minutes.
- Natural release – When done, turn off and let natural release for 10 minutes. Open the Instant Pot. Taste and adjust seasoning
- Adjust gravy – Add 1/4 to 1/2 cup water and bring to a boil for more gravy. Alternatively, if there is too much gravy, remove the lamb pieces in a separate dish and continue to cook the sauce until it has been reduced to half. Then, return the lamb pieces to the pot.
Pro tip – Keep it thick if you serve it with chapati, naan, or roti. If you serve it with rice, add a little water to make a gravy. - Garnish with more chopped cilantro leaves.
Stovetop lamb curry
- Follow the same process as above, but use a stovetop pan or Dutch oven. Then, instead of pressure-cooking, continue cooking on medium heat for 60 to 90 minutes, or until the lamb is cooked through.
Pro tip – A good sign that the curry is ready is that the fat (oil and lamb fat) will be visible on top of the curry.
Frequently asked questions
This lamb curry will keep in the fridge for 4 to 5 days. It can also be frozen for up to a month.
Absolutely. You can use a skillet or, preferably, a Dutch oven. Once you have sauteed all the ingredients, cook for 60 to 90 minutes until fork-tender.
If using a stovetop pressure cooker, saute, then close the cooker and cook on medium heat for 40 to 45 minutes.
You can eat Indian lamb curry with Indian naan or garlic naan, Indian chapati, Sweet potato chapati, steamed basmati rice, or try my rice pilaf with fruit and nuts. Today, I serve it with some homemade roti, which is an Indian no-yeast flatbread.
Video
Ingredients
- 2 lbs (1 kg) Lamb Cut into 2-inch cubes
- 2 tbsp Cooking oil
- 2 large (300 g) Onions diced
- 1 tbsp Fresh ginger 3-inch grated
- 1½ tbsp Garlic 6 to 8 minced
- 3 tbsp Curry powder
- 1 tbsp Paprika
- 1 tsp Garam masala
- ¾ cup (180 ml) Crushed tomatoes canned or fresh
- ½ cup (120 ml) Coconut milk
- ½ cup Cilantro chopped finely
- 1 tbsp Lemon juice
- ½ cup (120 ml) Broth (chicken or beef)
- 4 Green cardamoms
- 2 Black cardamoms (optional)
- 3 inch Cinnamon stick
- ½ Mace flower (optional)
- 4 Cloves
- 2 Bay leaves
Method
- Sauté: Turn the instant pot on sauté. (or place the stovetop pressure cooker on medium heat). Add the oil and whole spices. Sauté for 30 seconds, flavoring the oil with the spices.2 tbsp Cooking oil , 4 Green cardamoms, 2 Black cardamoms, 3 inch Cinnamon stick, ½ Mace flower, 4 Cloves, 2 Bay leaves
- Saute onions – Then, add the onions and saute until the onions are reduced to almost half. Next, add the ginger and garlic and saute for another minute. Then, add the curry powder, paprika, and garam masala. Cook the spices for 2 minutes, adding the crushed tomatoes a little at a time.2 large Onions, 1 tbsp Fresh ginger , 1½ tbsp Garlic , 3 tbsp Curry powder, 1 tbsp Paprika, 1 tsp Garam masala , ¾ cup Crushed tomatoes
- Lamb – Add the lamb pieces and coat them well with the spices. Then, add the cilantro, lemon juice, and coconut milk. Followed by the chicken broth. Season with salt and pepper.2 lbs Lamb , ½ cup Coconut milk, 1 tbsp Lemon juice, ½ cup Broth , ½ cup Cilantro
- Pressure cook Instant pot – Turn the sauté off. Close and lock the Instant Pot lid. Seal the pot and set the instant pot to pressure cook on high for 25 minutes.Stovetop pressure cooker – Close the pressure cooker and cook for 45 mins.
- Natural release – When done, turn off and let natural release for 10 minutes. Open the instant pot. Taste and adjust seasoning.
- Adjust gravy – Add 1/4 to 1/2 cup water and bring to a boil for more gravy. Alternatively, if there is too much gravy, remove the lamb pieces in a separate dish and cook the sauce until it has been reduced to half. Then, return the lamb pieces to the pot.
- Stovetop version: Follow the same process as above, using a stovetop pan or Dutch oven. Then, instead of pressure cooking, cook on medium heat for 60 to 90 minutes, or until the lamb is cooked through.
Notes
- Use lamb cuts such as lamb shoulder, leg of lamb, or meat for stew when making curry.
- Today, I am using boneless, but lamb with bones is ideal for making curry as the bone marrow adds more flavor.
- Cut the lamb into small pieces about 2 inches each. Large pieces will take longer to cook.
- Cook the onions until caramelized and cook on low to avoid burning. There is a huge difference in flavor when you cook the lamb with just sauteed onions compared to caramelized onions.
- Do not skip the cooking time after adding each ingredient. Indian curry is about adding layers of flavor, so don’t rush.
- Subtitle for curry powder 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- 1 tbsp Cayenne or chili powder
- If using a stovetop pressure cooker, after sauteing, cover the pressure cooker and cook on medium heat for 40 to 45 minutes.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
This was so tender and delicious. Thank you!
Thank you Megan.
Superb recipe! I don’t usually cook except egg omelettes, but have made this twice and it’s amazing!
Thank you so much Rajiv
I used 1 lb of goat stew meat with 1 cup of diced carrot, cooked with the onion. My family likes more heat so I used canned diced tomatoes with habenero peppers.
That sounds wonderful, Beth. Thanks for the lovely feedback.