Lamb Curry Instant Pot

Lamb Curry Instant Pot is a fantastic, easy, restaurant style Indian Lamb curry that you can make easily in a pressure cooker or Instant Pot with few pantry staple spices. This Instant Pot Lamb Curry tastes best with rice, naan or Chapathi.

5 from 6 votes

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Course: Main Course

Cuisine: Indian

Keyword: Indian Lamb Curry Instant Pot, Instant Pot Lamb Curry, Lamb Curry Instant Pot

Prep Time: 10 minutes

Cook Time: 20 minutes

Pressure Cook: 17 minutes

Total Time: 30 minutes

Servings: people

Calories: 230kcal

Author: Meghna

Ingredients

1 kg Lamb meat on the bones 2.20 Pounds
1 cup roughly chopped onion
1.5 cups onion paste textured
1.5 tbsp ginger garlic paste
3 medium boiled & peeled tomatoes
2 tbsp Tomato Paste
1 Bay leaf
2 tbsp Ghee OPTIONAL
½ tsp kasturi methi or dry fenugreek leaves OPTIONAL
¾ cup mustard oil or white oil or ½ cup oil
2 cups Water
Salt (to taste)

Whole Garam Masalas for Tempering

3 green cardamom choti elaichi
7 Cloves Laung
12 Black Peppercorns Kali Mirch
1 1″ cinnamon stick Dalchini

Dry Spices

1 tsp Turmeric Powder
1.5 tsp Coriander Powder
1.5 tsp Cumin Powder
1.5 tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder you may also use 50% paprika & 50% cayenne
1 tsp Garam Masala Powder

For Spiced Yogurt

½ cup Yogurt
½ tsp Turmeric Powder
½ tsp Coriander Powder
½ tsp Cumin Powder
½ tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder

Instructions

Begin by cooking the lamb meat first with 2 cups water. Add the lamb meat to the Instant Pot, pour water, ½ tbsp ginger garlic paste & salt. Mix everything. Cover the Instant Pot & Seal the valve. Press the PRESSURE COOK button & set it on HIGH for 17 mins.
After 17 mins when the Instant Pot begins to beep wait for natural pressure release for 10 mins & than release the rest of the pressure. Open the lid & fish out the cooked lamb pieces from the stock. Store them separately in different containers.
Set the Instant pot on SAUTE & keep it on NORMAL. Add oil, when the oil becomes moderately hot add all the whole garam masalas (cardamom, cloves, cinnamon, black peppercorns) along with the bay leaf. Allow them to sizzle for a few seconds.
Next, add the chopped onion and sauté until lightly golden in color.
Than, add the onion paste and saute for 3 mins, you'll notice that the excess moisture from the onion paste will begin to evaporate and it'll begin to change it's color.
Now, add the ginger garlic paste and sauté until oil begins to leave the sides of the pot. It should take you about 5-6 mins depending on the quality of the onion & it's moisture content.
In the meantime crush the boiled tomatoes with the help of a fork in a bowl. Add them to the Instant Pot along with the tomato paste and the dry spices except the garam masala powder. Fry everything very well until oil begins to leave the sides of the pot. At this point you will notice that the color of the masala will begin to change & become dark. It'll also release a lovely aroma.
It's time to add the spiced yogurt. Whisk the yogurt with all the dry spices mentioned in the " For Spiced Yogurt" section above. Lower the heat of the instant pot from NORMAL to LOW, add the spiced yogurt & stir briskly.
Add the garam masala powder at this stage and change the increase the temperature of the instant pot from LOW to NORMAL. Fry the ingredients in the pot until oil oozes out.
Next, add the cooked lamb pieces and give everything a very good mix so that all the lamb pieces are well coated with the masalas. Keep on frying for about 5 mins.
Pour the reserved stock, give everything a very good mix. Change the settings in the Instant pot from NORMAL to LOW on SAUTE. Cover and simmer for 10 mins.
After 10 mins CANCEL the SAUTE and if you want to garnish with kasturi methi and ghee add them now to the Lamb curry and mix well. Serve hot. Enjoy!

Video

Notes

Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
Instant Pot used: 6 quart IP DUO
Lamb Curry Instant Pot Profile: Today's recipe will yield you a spicy Lamb Curry that has a fair amount of gravy & is mildly sweet & tangy.
Gravy adjustment: Add more water while simmer the lamb curry if you prefer a runny gravy. Simmer for 15 mins if you prefer a thicker gravy.
Don't have Deggi Mirch? Use Kashmiri Red Chili powder instead. You may even use 50% cayenne pepper powder & 50% paprika.
Kasturi methi & ghee are totally optional ingredients.
If you love an extra spicy Indian Lamb curry do increase the amount of deggi mirch or you add 2 teaspoons red chili powder.
Do not skip the "Cover & cook" part at the end: This will lend the best flavors to the lamb curry, you'll end up with a gorgeous curry color with floating oil on top.
Prep Ahead Ideas: Store the pressure cooked lamb pieces and the stock separately in the fridge. They will last you for 7 days when stored well in dry, air tight containers. When you are ready to cook the Lamb Curry, take them out and follow the recipe as such. Every restaurants make their Lamb curry following this technique. It's easy, saves time and so handy specially when you plan to host a large number of guests.
Something about OIL: I added less oil when I began shooting the recipe and than I added little more oil while frying the Masalas which I forgot to shoot. Hence, you'll find less oil in the inner pot in the Video at the initial stage of the recipe but in the orginal recipe I mentioned the TOTAL amount of oil that I actually used. Feel free to adjust the oil in the recipe according to your preference. You may use less or more. For a super oily Lamb curry use ¾ cup otherwise I would recommend ½ cup.

Calorific details are provided by a third party application & are to be used as indicative figures only.

Nutrition Facts

Lamb Curry Instant Pot

Amount Per Serving

Calories 230

% Daily Value*

Trans Fat 9g

Sodium 432mg19%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 5g6%

Protein 25g50%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition