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.
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
How long will this lamb curry keep?
This lamb curry will keep in the fridge for 4 to 5 days. It can also be frozen for up to a month.
Can I make this lamb on the stovetop?
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.
What do I serve with this lamb curry?
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)
Whole spices
- 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
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
- Chickpeas Curry – Channa Masala
- Slow Cooker Indian Chicken Curry Recipe
- Quick Chicken Curry – just 6 ingredients
- See all Indian recipes
Just curious when I should remove the whole spices? Before I add the onions, or later on? Thanks.
Chantelle, I don’t remove the whole spices. I like the flavor! But, you can remove it at any time depending on how strong you want the flavors to be.
Thanks, I made it with a mutton shoulder joint, so tender and flavoursome..
This was so good! My husband said it tasted like one of his mom’s dishes and to be sure I save it. I changed the cook time to 40 minutes in the IP because I know my lamb usually takes that long. Thank you for this recipe!
Thank you, Meghan
Well worth the effort. Served this with whole grains and rice and it was fantastic
This delicious recipe has become a staple in our household and is cooked at least once a month. I add potatoes, use tomato paste instead and only 165ml coconut milk to my multi cooker and there are still enough juices for rice. Thank you Veena for this recipe! ?
Ah I love the sound of that TP. Looks like you are enjoying creating your own lovely variations. Don’t forget to try different meats and even combinations of different meats! Thanks for the lovely feedback.
This recipe has become a staple of my household. Thank you. ???
Thank you
Amazing!
Hi, how do you make the chicken broth that you add to the recipe? Thanks!
You can use chicken stock as well. Anupam
I made this curry yesterday which was utterly delicious – THANK YOU! – but eventually had to discard the Instant Pot for a regular electric skillet because I kept on getting the “burn food” error message from my Instant Pot even though I ensured the bottom of the pot was properly deglazed and ensured there was more than adequate liquid. This is the third failed attempt at making a tomato-based curry in my Instant Pot and I think it might be the sugars from the tomatoes that are causing the “burn” error. How do you get around this issue? Please help so that I can attempt this successfully in my beloved Instant Pot.
Gill – check under the inner pot of the instant pot as well as that little center metal on the bottom. Maybe there is some burnt food somewhere that may be causing this error. I hope this helps.
it was very tasty but not wow
Nothing underneath the inner pot … it’s a new piece of equipment and the burn error message appeared the very first time I used it – brand new and out the box. I’m perplexed …
There should never be anything under the inner pot! Please contact the company and check for safety reasons.
I just did a variation based on this. I used mutton rather than lamb, so I marinated it in yogurt, salt, turmeric, chana masala, and Kashmiri chilli powder for a couple of hours first. However, cooking time in the IP was still 25 mins. I added the mutton to the pot after the onions (I added chopped fresh turmeric), complete with the marinade, then added a few powdered spices then rather than fry them with the onions. Other than that, pretty much what you did, and it turned out wonderfully. My 98-year-old mother was brought up in Burma in the 20s/30s. They had Tamil cooks who were brilliant. (She still has some of their recipes). She loved it! So, thank you!
Thank you so much, Hogan, for the lovely feedback. I am happy you are enjoying this recipe. It is always fun to make the same recipe with variations and feel like you are enjoying it differently.