Instant Pot Lamb Curry

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.