Instant Pot Lamb Curry Recipe

Creating deliciously flavorful meals in my Instant Pot is one of my greatest joys, and my version of Lamb Curry—meant to be hearty and satisfying—fits the bill perfectly. I start with using 2 tablespoons of vegetable oil, which I find necessary to help the deep and slightly sweet flavors of finely chopped onions, minced garlic, and freshly grated ginger to really come through.

Those three aromatics are crucial to the curried family of dishes, and they alone could make for a fantastic sauce. But wait—it gets even better: I use coriander and cumin, two spices with which I have an enormously happy relationship; then I add turmeric, for earthiness and color; and garam masala, for some traditional Indian magic.

Top it all off with diced tomatoes and yogurt, and what I end up with is a dangerously rich and creamy “sauce” that’s incomparable.

Ingredients

Shoulder of lamb: An excellent source of protein and vital nutrients; contributes generous richness and depth.

Ginger contains anti-inflammatory compounds and substances that help with pain relief.

It is a warming spice and has a little kick that makes it zestier than most of its fellow spices.

Garam Masala: A blend of spices that is delicious; warms and adds layers to dishes.

Yogurt: Provides a creamy texture; helps in tenderizing meat and adding a delightful tang.

Sliced Tomatoes: Impart acidity and sweetness, and are a good source of vitamins and antioxidants.

Cilantro Leaves: Fresh, aromatic; contributes a burst of flavor and color.

Juice of lemons: Lightens flavors; lends a fruitily tangy note to the curry.

Ingredient Quantities

• 2 lbs boneless lamb shoulder, cut into 1.5-inch pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 cup plain yogurt, whisked
• 1 can (14 oz) diced tomatoes
• 1 cup water or lamb stock
• Salt to taste
• Fresh cilantro leaves, for garnish
• Juice of 1/2 lemon

Instructions

1. The Instant Pot needs to be set to sauté mode, and then the vegetable oil must be added. Once it is hot, the chopped onion should be added and sautéed until soft and golden brown.

2. Minced garlic and grated ginger go into the pan with the onions to sauté for another 1-2 minutes until the mixture becomes aromatic.

3. Mix in the ground coriander, ground cumin, ground turmeric, garam masala, and red chili powder, then cook for about 1 minute to release their aromas.

4. Add the pieces of lamb to the pot and stir to coat them thoroughly with the spice mixture. Brown them nicely on all sides.

5. Gradually incorporate the whisked yogurt, making sure it doesn’t curdle; mix it in thoroughly with the lamb and spices.

6. Mix the well with the lamb and yogurt mixture the diced tomatoes, along with their juice.

7. Add the water or lamb stock and mix well, then add salt to taste.

8. Seal the Instant Pot and set it to high pressure for half an hour. The lid should be closed, and the valve should be set to sealing.

9. Let the pressure come down on its own for about 10 minutes. After that, if there is still any pressure left, you can let it out by manually releasing it.

10. Carefully open the lid, stir in the lemon juice, and adjust the seasoning if necessary. Garnish with fresh cilantro leaves before serving. Enjoy the flavorful lamb curry!

Equipment Needed

1. Instant Pot
2. Measuring spoons
3. Knife
4. Cutting board
5. Spatula or wooden spoon
6. Grater
7. Whisk
8. Can opener
9. Ladle or serving spoon

FAQ

• Can I use bone-in lamb for the recipe?Certainly, using lamb with the bone is completely acceptable. Just keep in mind: tender meat will require a longer cooking time.
• What can I use instead of lamb stock?As substitutes for lamb stock, you may use water, chicken stock, or beef stock.
• Is there a substitute for yogurt?Coconut milk or cream can be used as a dairy-free alternative, but it will slightly change the flavor.
• How spicy is this curry?Due to the red chili powder, the curry has a moderate spice level. But you can adjust it to your taste preferences.
• Can I make this curry on the stovetop?You can indeed follow the same steps in a pot, but allow the lamb to simmer for a longer time until it becomes tender.
• How long will leftovers last?You can keep your uneaten food in the fridge for 3 days at most or in the freezer for up to 3 months.

Substitutions and Variations

Should lamb shoulder be unavailable, replace it with beef chuck or goat meat, cut into similarly-sized pieces.
Substitute coconut oil or ghee for vegetable oil to experience a diverse flavor profile.
If necessary, replace fresh ginger with 1 tablespoon of ground ginger.
Replace garam masala with curry powder to use a slightly different spice blend.
Choose Greek yogurt rather than plain yogurt for a thicker texture.