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    Home » Recipes » Main Course

    BEST Lamb Curry in Instant Pot

    Published: Nov 4, 2022 by Shilpa · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Jump to Video
    5 from 53 votes
    Moist and fork-tender lamb in a flavorful and aromatic masala base is perfect for cold winter nights. Pair it with 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.
    lamb curry.

    Lamb curry step-by-step recipe with video and photos.

    Jump to:
    • About this recipe
    • Ingredients
    • Step-by-step instructions
    • Useful tips
    • FAQs
    • Bonus
    • Recipe card

    About this recipe

    This authentic home-style lamb curry is so easy to make and is absolutely delicious. Moist and fork-tender lamb in a luscious curry sauce made with basic Indian spices is perfect for cold winter nights. It pairs well with rice, roti, or naan.

    This Instant Pot lamb curry is suitable if you are following the Whole30, paleo, or keto diet. Making it in the Instant Pot is so convenient and it needs minimal monitoring. It also saves a lot of time when compared to making it on the stovetop. Let the Instant Pot do all the hard work as this recipe needs just 10 minutes of hands-on time.

    Serve it with rice and a side of kachumber salad for the perfect curry night. It pairs very well with Basmati rice, Sona Masoori rice, and red rice.

    Read on for ingredients, instructions, and useful tips to make lamb curry in Insta Pot. Also, check out this recipe to make home-style chicken curry.

    lamb curry.

    Ingredients

    lamb curry ingredients with labels.

    Lamb: Use bone-in shoulder or leg for the best-tasting dish.

    Aromatics: We use onion, ginger, and garlic.

    Tomatoes: Use ripe and juicy tomatoes.

    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.

    Ghee: I use ghee in this curry; however, it can be replaced with any cooking oil of your choice.

    Step-by-step instructions

    Set the Instant Pot in saute mode and add ghee. Once it heats, add bay leaf, black pepper, cinnamon, cardamom, and cloves (step 1).

    Next, add onions and saute for 5 minutes, until they begin to brown. Add the ginger and garlic (steps 2, 3). Saute for one more minute (step 4).

    saute onion, ginger, and garlic.

    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 begin to soften (steps 5, 6).

    Add the lamb and mix well. Saute for 5 minutes, stirring in between (steps 7, 8).

    cook tomato and spices.

    Add 1½ cups of water and deglaze the pot. Mix well and secure the IP lid (step 9). Set the Instant Pot to 'Meat' mode and pressure cook for 20 minutes (step 10).

    Do a natural release of the pressure for 10 minutes, then do a quick release (step 11). Add garam masala and cilantro (step 12).

    pressure cook.

    Mix well and serve hot with rice or roti.

    instant pot lamb curry.

    Useful 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. Dry curry can be paired with roti/naan and a runny curry will taste great with rice.

    You can skip the whole spices if they are not available.

    More lamb/goat recipes:
    1. Easy goat curry.
    2. Lamb and spinach curry.
    3. Lamb rogan josh.
    4. Keema matar.
    5. Lamb vindaloo.

    instant pot lamb curry.

    FAQs

    How to store lamb curry?

    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.

    How to make this curry on the stovetop?

    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.

    lamb curry with basmati rice.

    Bonus

    This Instant Pot lamb curry is:
    - very easy to make,
    - basic home-style recipe,
    - pairs well with rice or roti.

    lamb curry.

    Recipe card

    lamb curry.

    Lamb Curry in Instant Pot

    Moist and fork-tender lamb in a flavorful and aromatic masala base is perfect for cold winter nights. Pair it with 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.
    5 from 53 votes
    Print Pin Rate
    Author: Shilpa
    Course: Main Course
    Cuisine: Indian
    Servings: 6
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes

    Ingredients

    • 2 lb lamb bone-in 1.5-inch pieces
    • 2 tablespoon 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

    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.

    Video

    Notes

    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. Dry curry can be paired with roti/naan and a runny curry will taste great with rice.
    See the tips section above for more useful tips to make this dish.
    Nutrition Facts
    Lamb Curry in Instant Pot
    Amount per Serving
    Calories
    292
    % Daily Value*
    Fat
     
    14
    g
    22
    %
    Saturated Fat
     
    6
    g
    38
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    113
    mg
    38
    %
    Sodium
     
    503
    mg
    22
    %
    Potassium
     
    603
    mg
    17
    %
    Carbohydrates
     
    7
    g
    2
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    33
    g
    66
    %
    Vitamin A
     
    450
    IU
    9
    %
    Vitamin C
     
    8
    mg
    10
    %
    Calcium
     
    56
    mg
    6
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    Namaste and welcome to Easy Indian Cookbook, where you'll find simple and delicious recipes with an Indian flair! I'm Shilpa, and I'm passionate about bringing the flavors of my culture to your kitchen. Discover the convenience of wholesome and nourishing Indian cuisine with my recipes, crafted to be quick and hassle-free. So join me on this culinary journey, and let's create delicious, homemade meals that celebrate the vibrant and diverse flavors of India! Read More…

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