This Instant Pot Lamb Curry is a rich, flavorful, and tender dish made with lamb on the bone, aromatic spices, and a creamy tomato-based sauce. The combination of whole garam masala spices, dry spice powders, and a spiced yogurt mixture gives this curry depth and warmth, while the Instant Pot ensures the lamb becomes fall-off-the-bone tender in a fraction of the time. It’s the perfect comforting dish, ideal for family dinners or gatherings.
Ingredients
For the Lamb Curry:
- 1 kg (2.2 pounds) lamb meat on the bone
- 1 cup roughly chopped onion
- 1.5 cups onion paste (textured)
- 1.5 tablespoons ginger garlic paste
- 3 medium boiled & peeled tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 tablespoons ghee (optional)
- ½ teaspoon kasturi methi (dry fenugreek leaves) (optional)
- ¾ cup mustard oil or white oil (or ½ cup oil)
- 2 cups water
- Salt to taste
For Tempering (Whole Garam Masalas):
- 3 green cardamom (choti elaichi)
- 7 cloves (laung)
- 12 black peppercorns (kali mirch)
- 1-inch cinnamon stick (dalchini)
Dry Spices:
- 1 teaspoon turmeric powder
- 1.5 teaspoons coriander powder
- 1.5 teaspoons cumin powder
- 1.5 teaspoons paprika or deggi mirch or Kashmiri red chili powder (or a mix of 50% paprika & 50% cayenne for extra heat)
- 1 teaspoon garam masala powder
For Spiced Yogurt:
- ½ cup yogurt
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon paprika or deggi mirch or Kashmiri red chili powder
Instructions
1. Prepare the Spiced Yogurt:
- In a bowl, whisk together the yogurt, turmeric powder, coriander powder, cumin powder, and paprika or deggi mirch. Set aside for later.
2. Sauté the Aromatics:
- Set the Instant Pot to the sauté mode and add mustard oil (or white oil). Once hot, add the whole garam masalas: cardamom, cloves, peppercorns, and cinnamon stick.
- Add the roughly chopped onions and sauté until they turn golden brown, about 5-7 minutes.
- Add the onion paste and ginger garlic paste, cooking for another 3-4 minutes until the raw smell disappears.
3. Add the Tomatoes and Spices:
- Add the boiled and peeled tomatoes, breaking them down with a spoon. Cook until they blend into the onion mixture.
- Stir in the tomato paste, turmeric powder, coriander powder, cumin powder, and paprika or Kashmiri red chili powder. Cook for 2-3 minutes until the oil starts separating from the masala.
4. Add the Lamb and Spiced Yogurt:
- Add the lamb pieces to the pot, stirring to coat the meat in the masala mixture.
- Pour in the spiced yogurt mixture and cook for 2-3 minutes, stirring occasionally to ensure the lamb is well coated and the yogurt doesn’t curdle.
5. Pressure Cook the Curry:
- Pour in 2 cups of water and season with salt to taste. Stir everything together, making sure the lamb is mostly submerged in the liquid.
- Cancel the sauté mode and secure the lid of the Instant Pot.
- Select the Pressure Cook (Manual) setting on the Instant Pot and set it to High for 25 minutes.
- After the cooking cycle finishes, let the pressure release naturally for approximately 10 minutes before using the quick release method to release any remaining pressure.
6. Finish and Serve:
- Open the lid and check the consistency of the curry. If it’s too thin, set the Instant Pot back to sauté mode and cook for an additional 5-10 minutes to thicken the sauce.
- Stir in the garam masala powder, ghee (optional), and crushed kasturi methi (optional) to enhance the flavor.
- Garnish with freshly chopped cilantro and serve hot with rice, naan, or roti.
Conclusion
This Instant Pot Lamb Curry is a rich and flavorful dish that comes together quickly with the help of pressure cooking. The tender lamb is infused with aromatic spices and a creamy, tangy sauce, making this curry a comforting and delicious meal perfect for any occasion. Pair it with steamed basmati rice or naan for a complete and satisfying experience.
Instant Pot Lamb Curry
A rich and flavorful Instant Pot Lamb Curry,featuring tender lamb simmered in a spiced tomato and yogurt sauce, flavoredwith aromatic whole garam masalas. Perfect for a comforting meal.
Ingredients
- 1 kg 2.2 pounds lamb meat on the bone
- 1 cup roughly chopped onion
- 1.5 cups onion paste textured
- 1.5 tablespoons ginger garlic paste
- 3 medium boiled & peeled tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 tablespoons ghee optional
- ½ teaspoon kasturi methi dry fenugreek leaves (optional)
- ¾ cup mustard oil or white oil or ½ cup oil
- 2 cups water
- Salt to taste
- 3 green cardamom choti elaichi
- 7 cloves laung
- 12 black peppercorns kali mirch
- 1- inch cinnamon stick dalchini
- 1 teaspoon turmeric powder
- 1.5 teaspoons coriander powder
- 1.5 teaspoons cumin powder
- 1.5 teaspoons paprika or deggi mirch or Kashmiri red chili powder or a mix of 50% paprika & 50% cayenne for extra heat
- 1 teaspoon garam masala powder
- ½ cup yogurt
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon paprika or deggi mirch or Kashmiri red chili powder
Instructions
Prepare the Spiced Yogurt:
- In a bowl, whisk together the yogurt, turmeric powder, coriander powder, cumin powder, and paprika or deggi mirch. Set aside for later.
Sauté the Aromatics:
- Set the Instant Pot to the sauté mode and add mustard oil (or white oil). Once hot, add the whole garam masalas: cardamom, cloves, peppercorns, and cinnamon stick.
- Add the roughly chopped onions and sauté until they turn golden brown, about 5-7 minutes.
- Add the onion paste and ginger garlic paste, cooking for another 3-4 minutes until the raw smell disappears.
Add the Tomatoes and Spices:
- Add the boiled and peeled tomatoes, breaking them down with a spoon. Cook until they blend into the onion mixture.
- Stir in the tomato paste, turmeric powder, coriander powder, cumin powder, and paprika or Kashmiri red chili powder. Cook for 2-3 minutes until the oil starts separating from the masala.
Add the Lamb and Spiced Yogurt:
- Add the lamb pieces to the pot, stirring to coat the meat in the masala mixture.
- Pour in the spiced yogurt mixture and cook for 2-3 minutes, stirring occasionally to ensure the lamb is well coated and the yogurt doesn’t curdle.
Pressure Cook the Curry:
- Pour in 2 cups of water and season with salt to taste. Stir everything together, making sure the lamb is mostly submerged in the liquid.
- Cancel the sauté mode and secure the lid of the Instant Pot.
- Select the Pressure Cook (Manual) setting on the Instant Pot and set it to High for 25 minutes.
- After the cooking cycle finishes, let the pressure release naturally for approximately 10 minutes before using the quick release method to release any remaining pressure.
Finish and Serve:
- Open the lid and check the consistency of the curry. If it’s too thin, set the Instant Pot back to sauté mode and cook for an additional 5-10 minutes to thicken the sauce.
- Stir in the garam masala powder, ghee (optional), and crushed kasturi methi (optional) to enhance the flavor.
- Garnish with freshly chopped cilantro and serve hot with rice, naan, or roti.