Instant Pot Lamb Curry
This easy Instant Pot Lamb Curry recipe is going to become a regular on your dinner rotation. Deeply aromatic with fall-apart tender meat, this curry can be ready in just over an hour!
Using my Instant Pot Pro pressure cooker has made cooking tough cuts of meat an absolute breeze. Dishes that would normally take hours and hours of slow braising can now be cooked in an hour – something that is very welcome when time is limited. This lamb curry recipe is no different. Using stewing lamb ensures rich, meaty flavour but also usually means a longer cooking time to break down the tough meat. Using my Instant Pot, this curry takes an hour to cook and delivers tender meat in a rich, aromatic sauce.
Ingredients Needed
- Stewing lamb. I used lamb knuckle and sliced shanks but you can use any stewing lamb of your choice.
- Onion.
- Fresh garlic cloves.
- Fresh ginger.
- Spices: Meat masala, turmeric, ground cardamom, chilli powder, ground coriander and ground cumin.
- Tomato. I used fresh tomato but canned tomatoes can also be used.
- Beef stock. Water can also be used, the stock just adds a little more flavour.
- Salt, black pepper and sugar.
How to cook lamb curry in an Instant Pot
- Sear the meat: Set the Instant Pot to the sauté function. Pat the lamb dry with paper towels then season generously with salt. Add a splash of neutral cooking oil to the pot then add the meat and sear in batches until golden brown on both sides. Remove and set aside.
- Make the curry: Add the onions, garlic and ginger to the pot and allow to saute for a few minutes until softened then add the spices. Cook until the pot is dry then add the chopped tomatoes. Cook, scraping the bottom of the pot to loosen any sticky bits then pour in the stock. Add the lamb back in and season with salt, pepper and sugar.
- Cook: Close the lid of the pot and make sure the vent is in the sealing position. Cook the curry on high pressure for 45 minutes then quick release the pressure. Taste and adjust the seasoning if necessary then serve.
Can I make this ahead?
Curry is a great make-ahead dish. The flavours get better as the curry rests. You can make this lamb curry the day in advance and keep it in an airtight container in the fridge. Re-heat before serving. Similarly, leftovers can be kept in the refrigerator for up to 3 days.
Serving Suggestions
Curry is always delicious served with basmati rice, naan or roti. We love serving it with Quick and Easy Curry Rice, cheese-stuffed naan or our easy flatbread. A quick chopped salad or cucumber salad is also delicious to cut through the richness.
Instant Pot Recipes
I am partnered with Instant Brands South Africa. All opinions, words and images are my own.
Ingredients
- 1 kg (2lb) 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
- 2 large tomatoes chopped
- 2 tsp salt
- 1 tsp pepper
- 2 tsp sugar optional
Instructions
- Set the Instant Pot to the sauté function.
- Pat the lamb dry with paper towels then season generously with salt.
- Add a splash of neutral cooking oil to the pot then add the meat and sear in batches until golden brown on both sides.
- Remove and set aside.
- Add the onions, garlic and ginger to the pot and allow to saute for a few minutes until softened then add the spices.
- Cook until the pot is dry then add the chopped tomatoes.
- Cook, scraping the bottom of the pot to loosen any sticky bits then pour in the stock.
- Add the lamb back in and season with salt, pepper and sugar.
- Close the lid of the pot and make sure the vent is in the sealing position.
- Cook the curry on high pressure for 45 minutes then quick release the pressure.
- Taste and adjust the seasoning if necessary then serve.