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.
Servings: 6
Calories: 292kcal
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.
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
Calories: 292kcal | Carbohydrates: 7g | Protein: 33g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 113mg | Sodium: 503mg | Potassium: 603mg | Fiber: 2g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 4mg