Moist and fork-tender lamb in a flavorful and aromatic masala base is perfect for cold winter nights. Pair it with basmati rice and kachumber salad for the perfect curry night. Learn how to make authentic home-style Indian lamb curry using the most common spices with this easy recipe.
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Why you will love this recipe?
- This lamb curry recipe is perfect for busy weeknights, as it can be made in the
Instant Pot in under an hour (with 10 minutes of hands-on time). - It's delicious! The lamb is tender and juicy, and the curry sauce is flavorful and complex.
Ingredients
Lamb: Use bone-in shoulder or leg for the best-tasting dish.
Spices: The whole spices used in this recipe are bay leaf, cinnamon, cardamom, cloves, and black pepper. The powdered spices used are ground cumin, ground coriander, turmeric, chili powder (or cayenne), and garam masala.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Expert Tips
Use bone-in lamb meat for the best-tasting dish. The pieces should be approximately 1.5-inch cubes.
An authentic Indian curry does not use stock or broth for cooking. However, you may replace the water in this recipe with stock.
I use 1½ cups of water in this recipe, which gives me the perfect consistency. For a dry curry, use one cup of water, and for a runny curry sauce, use two cups of water.
What to serve with this Indian lamb curry?
Serve with plain or flavored rice: Lamb curry pairs well with plain steamed basmati rice or red rice. Saffron rice and jeera rice are some delicious side dish options for this dish.
Accompany with bread: Serve it with Indian bread like naan, roti, or paratha. My favorite bread with this curry is gobi paratha.
Recipe FAQs
This curry stays fresh in the refrigerator for up to three days. It can also be frozen for up to three months. Cool the curry completely before storing it, and store it as soon as it is cooled. Use an air-tight container if you are storing it in the refrigerator and a freezer-safe container if you are freezing it. Also, it is important to add a small amount of water (not more than ½ cup) and boil it well when you reheat it.
If you use a stovetop pressure cooker, follow this recipe and pressure cook for 4 whistles. If you are making it in a pan or kadhai, follow this recipe until you add the lamb. Add 3 cups of water and bring it to a boil. Cover and simmer for 40-45 minutes.
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Recipe card
Lamb Curry in Instant Pot
Ingredients
- 2 lb lamb bone-in 1.5-inch pieces
- 2 tablespoon ghee (use store-bought or homemade ghee)
- 1 large onion finely chopped
- 1 inch ginger finely chopped (or 1 tablespoon ginger paste)
- 2-3 cloves garlic finely chopped (or 1 tablespoon garlic paste)
- 2 medium tomatoes chopped
- 2 tablespoon cilantro
- 1 teaspoon salt (adjust as per taste)
- 1½ cup water (see notes)
Spices:
- 1 bay leaf
- 2 small sticks cinnamon
- 2 cardamom
- 4 cloves
- ½ teaspoon whole pepper
- 1 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon chili powder or cayenne (adjust as per taste)
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
Instructions
- Wash and clean the lamb pieces
- Set the Instant Pot in saute mode and add ghee.
- Once it heats, add bay leaf, black pepper, cinnamon, cardamom, and cloves.
- Next, add onions and saute for 3-4 minutes, until they begin to brown.
- Add the ginger and garlic. Saute for one more minute.
- Add tomatoes and powdered spices - chili powder or cayenne, ground cumin, ground coriander, turmeric powder, and salt.
- Mix well and saute for 2 minutes, until the tomatoes and spices are cooked.
- Add the lamb and mix well. Saute for 3-4 minutes, stirring in between.
- Mix well and secure the IP lid.
- Add 1½ cups of water and deglaze the pot.
- Set the Instant Pot to 'Meat' mode and pressure cook for 20 minutes.
- Do a natural release of the pressure for 10 minutes, then do a quick release.
- Add garam masala and cilantro. Mix well.
- Home-style lamb curry is ready to be served.
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