Instant Pot Lamb Curry Recipe – Authentic Indian Flavor

Last Updated on 4 months by Neha Deshmukh

Instant Pot Lamb Curry Recipe – Authentic Indian Flavor

Hey everyone! If you’re anything like me, the aroma of a slow-cooked curry instantly transports you to a place of comfort and warmth. I remember the first time I attempted lamb curry – it was for a family gathering, and honestly, I was a little intimidated! But the result? Absolutely worth it. Today, I’m sharing my go-to Instant Pot Lamb Curry recipe. It’s packed with flavour, surprisingly easy, and perfect for a cozy night in or a special occasion.

Why You’ll Love This Recipe

This Instant Pot Lamb Curry is a game-changer. It delivers that authentic, rich Indian flavour in a fraction of the time compared to traditional methods. The Instant Pot really locks in all the deliciousness, making the lamb incredibly tender. Plus, it’s a fantastic way to impress your friends and family with a restaurant-quality meal, without spending hours in the kitchen!

Ingredients

Here’s what you’ll need to create this flavourful curry:

• 5 tbsp ghee
• 1 lb lamb leg, cut into 1-inch pieces
• 1 tsp salt (plus more to taste)
• 1 tsp cumin seeds
• 2 cardamom pods
• 1 black cardamom pod
• 1 bay leaf
• 2 cloves
• 2 large onions, chopped
• 1 cup tomato sauce
• 1 inch cinnamon stick
• 0.5 tsp turmeric powder
• 0.5 tsp red chili powder (adjust to your spice preference!)
• 0.5 tsp black pepper
• 2 tsp dhana jeera (coriander cumin powder)
• 1 cup water
• 1 tbsp ginger-garlic paste
• 1 green chili, slit (optional)
• 0.5 tsp garam masala
• 2 tsp lemon juice

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this curry:

• Ghee: Don’t skimp on the ghee! It adds a beautiful richness and flavour that butter just can’t replicate. If you don’t have ghee, you can use vegetable oil, but the flavour won’t be quite the same. (approx. 120ml)
• Lamb Leg: I prefer lamb leg for this curry because it has a lovely flavour and becomes beautifully tender. Shoulder also works well.
• Black Cardamom: This is a bit of a secret weapon! It adds a smoky depth that you won’t get with green cardamom alone. It’s worth seeking out at an Indian grocery store.
• Dhana Jeera: This is a classic Indian spice blend of coriander and cumin. It’s readily available, but you can also make your own by grinding equal parts coriander seeds and cumin seeds. (approx. 10g)
• Spice Levels: Indian cuisine varies so much regionally. My family likes a medium spice level, but feel free to adjust the chili powder to your liking. Some people even add a pinch of cayenne pepper for extra heat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, turn your Instant Pot to the ‘Sauté’ mode. Add the ghee and let it melt. Add the lamb pieces with half the salt and brown them on all sides. Don’t overcrowd the pot – work in batches if needed. Once browned, remove the lamb and set aside.
2. Now, add the cumin seeds, cardamom pods, black cardamom pod, bay leaf, and cloves to the pot. Let them sizzle for about 30 seconds until fragrant. Then, add the chopped onions and cook until they turn golden brown – this usually takes around 20 minutes. Be patient and scrape up any browned bits from the bottom of the pot, that’s where all the flavour is!
3. Stir in the ginger-garlic paste and sauté for another 45 seconds. Then, add the tomato sauce, turmeric, chili powder, black pepper, dhana jeera, and 1 cup of water. Cook until the oil starts to separate from the sauce – this means the spices are nicely cooked.
4. Return the lamb to the pot with the remaining salt. Secure the lid and pressure cook on high for 20-50 minutes (depending on how tender you like your lamb – I usually go for 30-40 minutes). Then, let the pressure release naturally for 30 minutes.
5. Once the pressure has released, open the lid and stir in the garam masala, lemon juice, and green chili (if using). Give it a good mix and serve warm!

Expert Tips

• Browning is Key: Don’t rush the browning of the lamb and onions. This step builds a ton of flavour.
• Natural Release: The natural pressure release is crucial for tender lamb. Don’t skip it!
• Taste as You Go: Always taste and adjust the seasoning as you cook. Everyone’s palate is different.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the lamb with chickpeas or potatoes. Use vegetable oil instead of ghee.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your tomato sauce label.
• Spice Level Adjustments: Add more or less chili powder to control the heat. A pinch of cayenne pepper also works wonders.
• Festival Adaptations: My aunt always makes this curry for Eid and Diwali – she adds a handful of cashew nuts towards the end for extra richness.

Serving Suggestions

This lamb curry is amazing with:

• Steaming hot basmati rice.
• Warm, fluffy naan bread.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a fresh contrast.

Storage Instructions

Leftovers? Yes, please! Store the lamb curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together.

FAQs

Let’s answer some common questions:

1. What cut of lamb is best for curry? Lamb leg or shoulder are both excellent choices. They become beautifully tender during the cooking process.
2. Can I make this curry without an Instant Pot? Absolutely! You can make it in a Dutch oven or heavy-bottomed pot on the stovetop. It will take longer (around 2-3 hours) to cook the lamb until tender.
3. How do I adjust the spice level of this curry? Start with less chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.
4. What is Dhana Jeera and where can I find it? Dhana Jeera is a blend of coriander and cumin powder. You can find it at most Indian grocery stores, or make your own by grinding equal parts coriander seeds and cumin seeds.
5. Can I freeze leftover lamb curry? Yes! Let it cool completely, then store it in a freezer-safe container for up to 2 months.
6. What is the best rice to serve with lamb curry? Basmati rice is the classic choice. Its long grains and delicate flavour pair perfectly with the rich curry.