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.
Why you will love this recipe?
- This lamb curry recipe is perfect for busy weeknights, as it can be made in the
Instant Potin 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.
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.
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?
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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Lamb Curry in Instant Pot
- 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)
- 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.