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Instant Pot Lamb Curry Recipe

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4.3 from 44 reviews

This Instant Pot Lamb Curry is a hearty and flavorful dish featuring tender stewing lamb cooked to perfection with a blend of aromatic spices, onions, garlic, ginger, tomatoes, and a touch of sweetness. Utilizing the Instant Pot’s pressure cooking function, this curry develops rich, deep flavors in a fraction of the traditional cooking time, making it an ideal comforting meal for any day of the week.

Ingredients

Main Ingredients

  • 1 kg (2 lb) stewing lamb
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 tsp fresh ginger, minced
  • 2 tbsp meat masala
  • 1 tsp turmeric
  • 1 tsp ground cardamom
  • ½-1 tsp chilli powder, to taste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 cup stock (beef or lamb preferred)
  • 2 large tomatoes, chopped
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsp sugar (optional)
  • Neutral cooking oil, for searing

Instructions

  1. Prepare the Instant Pot and Lamb: Set the Instant Pot to the sauté function. Pat the lamb dry with paper towels and season generously with salt to enhance flavor and browning.
  2. Sear the Lamb: Add a splash of neutral cooking oil to the pot. Sear the lamb in batches, ensuring each piece is golden brown on both sides. This step locks in juices and builds depth of flavor. Remove the meat and set aside.
  3. Sauté Aromatics and Spices: Add the chopped onion, crushed garlic, and minced ginger to the pot. Sauté for a few minutes until the onion softens and becomes translucent. Then add the meat masala, turmeric, cardamom, chilli powder, coriander, and cumin. Cook until the pot is dry and fragrant.
  4. Add Tomatoes and Stock: Add the chopped tomatoes to the pot, scraping the bottom to loosen any browned bits, which add richness. Once the tomatoes start cooking down, pour in the stock, stirring to combine all flavors.
  5. Combine and Season: Return the lamb to the pot and season the mixture with salt, pepper, and optional sugar to balance acidity. Mix everything well to integrate the flavors.
  6. Pressure Cook the Curry: Close the Instant Pot lid and ensure the vent is sealed. Cook the lamb curry on high pressure for 45 minutes, allowing the meat to become tender and the flavors to meld beautifully.
  7. Release Pressure and Serve: Perform a quick release of the pressure once cooking is complete. Taste and adjust seasonings as needed before serving hot with your choice of accompaniments.

Notes

  • For extra depth, you can marinate the lamb with the spices and salt for 1-2 hours before cooking.
  • If desired, add vegetables like potatoes or peas after sautéing the aromatics for a more hearty curry.
  • Adjust chilli powder according to your spice preference.
  • Use homemade stock or low sodium stock to control salt content.
  • Serve with basmati rice, naan, or flatbreads for a complete meal.

Find it online: https://justsosavory.com/instant-pot-lamb-curry-recipe/