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!

Course Dinner

Cuisine Indian

Keyword Instant Pot lamb curry, Lamb curry, lamb curry recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 257kcal

Author Alida Ryder

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.

Nutrition