Instant Pot Indian Lamb Curry
Instant Pot Lamb Curry takes less than an hour to pressure cook with tender pieces of lamb, warm Indian spices, tomatoes and coconut milk.
Servings: 4 people
Calories: 436kcal
Equipment
Ingredients
- 1 pound lamb leg, shoulder or stew
- 1 tablespoon ghee
- 3 cloves garlic minced
- 1 teaspoon grated ginger
- ½ onion chopped
- 3 teaspoons garam masala
- ½ teaspoon kashmiri chili powder
- ½ teaspoon turmeric
- 2 teaspoons salt adjust to taste
- ½ cup coconut milk
- ¼ cup chicken stock
- 1-15 ounce can diced tomatoes drained well
- 1 lemon for serving
- basmati rice for serving
- cilantro for garnish
Instructions
- Cut the lamb in 2" pieces and mix with the spices and salt. Let sit for one hour (optional but recommended for the best flavor).
- Heat the ghee in the Instant Pot on sauté setting and add the lamb. Brown lamb on all sides.
- Add the garlic, onions and ginger and cook 1-2 minutes.
- Add the chicken stock, tomatoes and coconut milk and stir to combine.
- Pressure cook on high for 25 minutes. Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.
- Simmer on the sauté setting to thicken, if needed. Add additional salt to taste, if needed.
- Garnish with chopped cilantro and fresh lemon and serve with basmati rice and/or naan.
Slow Cooker Instructions
- Brown the seasoned lamb pieces in a skillet. Remove and sauté the onions and garlic for 1-2 minutes.
- Add all remaining ingredients to the slow cooker (except chicken stock) and cook for 4 hours on high heat, or 8 hours on low heat.
Notes
- Make sure your lamb is cut into roughly the same size pieces (about 2 inches) so it cooks evenly.
- Once the lamb is coated in the spice mix and salt, if you have time, I recommend letting it sit for an hour. This helps tenderize it and seal in the juices.
- Before adding the can of diced tomatoes, drain them well so the curry sauce doesn’t turn out too thin or watery.
- If the sauce is too thick, just add additional stock. If it's too thin, simmer it longer to reduce it.
- If you want an extra thick and creamy lamb curry, use coconut cream instead of coconut milk.
- I used a 6 quart Instant Pot for this recipe. If you have a larger 8 quart Instant Pot, it will just take longer to pressurize.
- Be sure to let the pressure naturally release for 10 minutes. The lamb will keep cooking during this time.
- While the cooking time is 25 minutes on high pressure in the Instant Pot, you’ll also need to factor in time for pressure to build and release.
Nutrition
Serving: 1cup | Calories: 436kcal | Carbohydrates: 7g | Protein: 21g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 92mg | Sodium: 1251mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 3mg