Lamb Curry Recipe – Authentic Indian Spices & Instant Pot Method

Last Updated on 4 months by Neha Deshmukh

Lamb Curry Recipe – Authentic Indian Spices & Instant Pot Method

Hey everyone! If you’re anything like me, a comforting, flavorful curry is the ultimate soul food. I remember the first time I tried to make lamb curry – it felt a little daunting with all the spices! But trust me, it’s totally achievable, and the reward is so worth it. This recipe combines traditional Indian flavors with the convenience of the Instant Pot, making a truly delicious meal that’s perfect for a weeknight or a special occasion. Let’s get cooking!

Why You’ll Love This Recipe

This lamb curry isn’t just about convenience; it’s about flavor. We’re building layers of aromatic spices, tender lamb, and a rich, satisfying sauce. Using an Instant Pot cuts down on cooking time without sacrificing any of the authentic taste. Plus, it’s a fantastic way to impress your family and friends with a taste of India!

Ingredients

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

• 1 lb lamb meat for stew
• 1 tablespoon avocado oil (about 15ml)
• 1 inch cinnamon stick
• 1 teaspoon whole black peppercorns
• 1 teaspoon fennel seeds
• 1 green cardamom pod
• 1 bay leaf
• 1 red onion, chopped
• 3 cloves garlic, smashed
• ?? teaspoon grated ginger
• ?? teaspoon ground turmeric
• ?? teaspoon ground coriander
• 2 tablespoons meat masala / curry masala powder
• 1 medium tomato, chopped
• Salt to taste
• ?? cup chopped cilantro for garnish
• ?? cup water (about 240ml)

Ingredient Notes

Let’s talk about some of these ingredients and how to get the best results:

Avocado Oil: Benefits and Substitutions
I love using avocado oil for its high smoke point and neutral flavor, but you can easily substitute it with vegetable oil, canola oil, or even ghee for a more traditional touch.

Lamb Cuts: Best Choices for Curry
Stewing lamb (shoulder or neck) is ideal because it becomes incredibly tender during the pressure cooking process. You want a cut with some marbling for extra flavor. Feel free to cube it yourself, or ask your butcher to do it for you!

Spice Blend: The Heart of Authentic Flavor
Don’t skip toasting and grinding your own spices! It makes a huge difference. I use a mortar and pestle – it’s a bit of work, but so satisfying. You can also use a spice grinder.

Meat Masala/Curry Masala Powder: Regional Variations
Meat masala blends vary quite a bit depending on the region. I usually use MDH or Everest brand, but feel free to experiment with different brands to find your favorite.

Tomatoes: Fresh vs. Canned – What to Use
Fresh tomatoes are great when in season, but a good quality can of diced tomatoes works perfectly well, especially during the winter months.

Step-By-Step Instructions

Alright, let’s get this curry going!

1. First, let’s get those spices ready. Crush cinnamon, cardamom, black peppercorns, and fennel seeds using a mortar and pestle. Set aside – the aroma is already amazing, right?
2. Now, set your Instant Pot to SAUTE mode. Once it’s hot, add the avocado oil. When the oil shimmers, add the crushed spices, chopped onion, smashed garlic, and grated ginger. Sauté until the onions soften and turn a beautiful golden brown. This is where the flavor foundation is built, so don’t rush it!
3. Add the lamb cubes to the pot. Sear the meat on all sides for about 2 minutes per side. This locks in the juices and adds another layer of flavor.
4. Time to deglaze! Pour in ?? cup of water and scrape the bottom of the pot to loosen any browned bits. This prevents burning and adds even more flavor to the curry. Then, add the chopped tomatoes, salt, turmeric, coriander, and meat masala. Give everything a good mix.
5. Cancel the SAUTE mode. Seal the lid and set the Instant Pot to MANUAL/PRESSURE COOK for 30 minutes.
6. Once the cooking time is up, let the pressure release naturally. This is important for tender lamb! Once it’s safe to open, carefully open the lid.
7. If the curry seems a little too watery, switch back to SAUTE mode and simmer briefly to thicken it up. For extra creaminess, stir in a splash of coconut milk – my family loves it this way!
8. Finally, garnish with fresh cilantro. Serve hot with rice, naan, or a refreshing salad.

Expert Tips

• Don’t overcrowd the pot when searing the lamb. Work in batches if necessary to ensure proper browning.
• Taste and adjust the seasoning. Everyone’s palate is different, so don’t be afraid to add more salt or spice as needed.
• A little patience goes a long way. Allowing the onions to brown properly is crucial for developing a rich, flavorful curry.

Variations

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

Spice Level: Adjusting the Heat
If you like things spicy, add a pinch of cayenne pepper or a chopped green chili along with the other spices. My friend, Priya, always adds a little chili powder for an extra kick!

Vegan Lamb Curry: Plant-Based Alternatives
Swap the lamb for chickpeas, potatoes, or cauliflower for a delicious vegan version. You might need to adjust the cooking time slightly.

Gluten-Free Lamb Curry: Ensuring a Gluten-Free Dish
This recipe is naturally gluten-free, but always double-check the label on your meat masala powder to ensure it doesn’t contain any hidden gluten.

Festival Adaptations: Eid or Diwali Special
This curry is perfect for festive occasions! Serve it with a side of biryani for a truly special meal.

Serving Suggestions

This lamb curry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With Basmati Rice: A classic pairing!
• With Naan Bread: Perfect for soaking up all that delicious sauce.
• With Raita: A cooling yogurt dip that balances the spice.
• With a Simple Salad: Adds a fresh, crisp element to the meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

What cut of lamb is best for curry?
Stewing lamb (shoulder or neck) is the best choice, as it becomes incredibly tender during the cooking process.

Can I make this lamb curry ahead of time?
Yes! You can make it a day or two in advance. The flavors actually develop even more overnight.

What is meat masala, and where can I find it?
Meat masala is a blend of spices commonly used in Indian cuisine. You can find it at most Indian grocery stores or online.

Can I use a slow cooker instead of an Instant Pot?
Yes, you can! Cook on low for 6-8 hours or on high for 3-4 hours.

How can I adjust the thickness of the curry?
Simmer uncovered to reduce the sauce, or add a slurry of cornstarch and water to thicken it quickly.

What is the purpose of browning the onions?
Browning the onions (caramelizing them) develops a deep, rich flavor that forms the base of the curry.

Can I freeze leftover lamb curry?
Absolutely! It freezes beautifully. Just make sure to store it in an airtight container.

Enjoy this lamb curry – I hope it becomes a new favorite in your kitchen! Let me know in the comments how it turns out for you. Happy cooking!