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–+ servings
An Indian dish with lamb curry.

Instant Pot Lamb Curry

Author: Veena Azmanov
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: 20
Adjust Servings Here: 8 servings

Description

This Instant Pot lamb curry is fork-tender, meat pressure-cooked with easy-to-find Indian spices like curry powder and garam masala. Perfect to serve over rice, chapati, or naan for a complete meal.

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

Instructions

  • 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.
  • Garnish with more chopped cilantro leaves. If you serve it with chapati, naan, or roti, keep it thick. If you serve it with rice, add a little water to make a gravy.
  • 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.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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