Instant Pot Lamb Curry

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

Table of Content

• Why make this lamb curry?
• Ingredients and substitutes
• Lamb curry - Instant pot/Pressure cooker
• Tips for success
• Variations
• More curry recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Two of my favorite techniques to cook meat are slow cooker or instant pot. Why? They are the best way to achieve fork-tender meat. When it to come Indian curries I especially love the pressure cooking method either using a pressure cooker or instant pot because it is so much quicker.

Ingredients and substitutes

• Lamb - I prefer to use a lamb shoulder or leg of lamb 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. It is very important that you cook the onions longer and slower. This will help caramelize the onions, which not just enhances the taste, but also adds that 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.

Lamb curry - Instant pot/Pressure cooker

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• Turn the instant pot on saute. Or, heat the stovetop pressure cooker on medium heat.
• Add the oil and whole spices. Saute for 30 seconds. This will flavor the oil with warm spices.

• Saute onions - Then, add the onions. Saute until the onions are almost reduced to half.
  Pro tip - We want the onions to cook down and almost caramelize so it adds a nice sweet flavor to the dish. Adjust the temperature to prevent the onions from burning. And if necessary, turn the saute function off.
• 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.
  Pro tip - Spices can burn easily. So, adjust the heat from medium to low. Adding the tomatoes gradually will ensure the spices are cooked and become aromatic.
• Lamb - Add the lamb pieces and coat well in the spices. Then, add the cilantro, lemon juice, and coconut milk. Followed by the chicken broth. Season with salt and pepper.
• Pro tip - Make sure all the meat is tucked well under the liquid so it all cooks evenly.

• Pressure cook -
  • Instant pot - Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot to pressure cook on high for 25 minutes.
  • Stovetop pressure cooker - Close the pressure cooker and pressure cook for 45 mins.
• Natual release - When done, turn off and let natural release for 10 minutes. Open the instant pot. Taste and adjust seasoning
  Pro tip - It is best to use natural release with curries. Otherwise, the spray of spices in the quick release can clog the instant pot valve which is difficult to clean.
• Adjust gravy - For more gravy, add ¼ to ½ cup water and bring to a boil. Alternatively, if there is too much gravy, remove the lamb pieces in a separate dish and continue to cook the sauce until has been reduced to half. Then, return the lamb pieces back to the pot.
  Pro tip - If you serve it with chapati, naan, or roti - keep it thick. And if you serve 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 to cook 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.

Tips for success

• Use lamb cuts such as lamb shoulder, leg of lamb, or stew meat when making curry. 
• Today, I am using boneless but lamb with bones is ideal for making curry as the marrow in the bones 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 make haste. 
• Subtitle for curry powder  1 tablespoon coriander powder
• 1 teaspoon cumin powder
• ¼ teaspoon turmeric powder 
• 1 tablespoon Cayenne or chilly powder 
• If using a stovetop pressure cooker, after sauteing, cover the pressure cooker and cook on medium heat for 40 to 45 minutes

Variations

• Lamb curry with potatoes - add one large potato diced into 2-inch cubes along with the lamb.
• Lamb curry with veggies - add 2 cups diced veggies like carrots, parsnip, cauliflower, etc to the curry along with the lamb. Chop the veggies into large pieces so they cook along the same time as the lamb.
• Lamb curry with spinach - Add 2 cups chopped spinach at the end after the lamb is cooked. Simmer for 5 mins then garnish with cilantro.

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Frequently asked questions

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Printable Recipe