Lamb Curry Instant Pot is Moist chunks of boneless Lamb in a Rich Curry sauce. This recipe is Paleo compliant . Delicious! Infused with aromatic spices, it is a recipe from my ‘Box of tricks’. This Lamb Curry is made with pantry staples and is ready in under 45 minutes.

Name: Easy Instant Pot Lamb Curry
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: Indian
Ingredients: Thinly Sliced Red Onions-2 cups; Tomato Puree-1 cup; Caramalised Onion -1/2 Cup; Ghee /Clarified Butter-1/2 cup; Ginger Garlic paste-1 tsp; Garam Masala-1 tsp; Red Chilly Powder-1 tsp; Coriander powder-1/2 tsp; Cumin powder-1/2 tsp; Turmeric Powder-1/2 tsp; Cinnamon Stick-1 inch piece; Pepper corns -5 to 6 nos; Green Cardamom-2 nos; Salt-1 tsp; Bonless Chunks of lamb - 1 lbs; Yogurt -1 cup; Ginger garlic Paste -2 tsp; Caramalised onion -1/4 cup; Turmeric Powder -1/2 tsp; Red chilly Powder-1/2tsp; Garam Masala Powder-1/2 tsp; Coriander powder-1/2 tsp; Cumin powder -1/4 tsp; Salt -1 tsp

Lamb Curry Instant pot

If Curry is what you crave , then this recipe is a game changer. It can instantly elevate a dull winter evening into a romantic fun evening. Chunks of boneless lamb in a rich Indian sauce, easily made with very few ingredients from your pantry.

This recipe has been tried and tested with several variations , it can be adapted to your tastes without altering the authenticity.

I prefer to marinate all meats in advance and refrigerate them . This just makes meals for the weekday or even a weekend a breeze. The heat in the recipe can be easily substituted with all spice powder or even a no spice curry powder.

Lamb curry Instant pot is delicious even without the heat, accompanied with Rice or any flat bread it makes a scrumptious meal.

Why do I prefer to make this Lamb curry Instant pot?

This Lamb Curry in Instant pot is a quick and easy recipe . The Instant Pot cooks meat to perfection within a few minutes. Cooks the meat making it succulent and juicy.

As Overcooked meats tends to be chewy i prefer to cook The lamb chunks in the Instant pot. This simply removes guess work out of cooking . So even if you do not cook regularly the preset function helps to cook meals perfectly.

Why do we use yogurt to marinate meats for this Lamb Curry ?

If you are new to yogurt margination , let me tell you that this margination technique yields the most flavour packed, nutritious meat.
The yogurt marinade also tenderises the meat without making it dry.
Yogurt tones down the level of heat in the dish making lot more flavourful and robust.

What you shall need to make the lamb curry in Instant pot?

A summary of all the ingredients required to make this recipe are listed below. However a detailed measurement card along with instructions is there in the post below.

If you would love to check out the tricks used to freeze, marinate and make the recipe like an expert, read instructions carefully. I believe this lamb curry Instant pot is going to make you a Cooking connoisseur .

I have been using my Mealthy multi pot . Incase you wish to check out these products kindly click on the link bellow.

Coupon code : BINNYSEASYRECIPES

Ingredients for margination.

lamb Chunks– I Prefer Grass fed Boneless Chunks of lamb. You could use bone in . The cook time shall go up by 10 minutes .

Yogurt– any store bought yogurt works best for marinades.
Ginger garlic– you could easily use store bought paste , dry powders work too. I generally prefer to use fresh garlic and ginger minced in a food processor as it just gives a better result.
Onions– I use caramelised onion and quickly mix it with water in a grinder to give a paste. Air fry chopped red or yellow onion, with a little drizzle of oil to get the caramelised effect.
Dry Spices– Garam masala , Red chilly powder, salt, turmeric, Coriander and cumin powder .

Instructions for marinating the lamb chunks:

In a medium sized glass bowl, add the washed and clean lamb chunks.
Next, add the yogurt, caramelised onion paste.
Now add the ginger garlic mince, along with the dry spices.
Marinate the lamb chunks and refrigerate for 30 mins .( overnight marination work well too)

Ingredients for making the lamb Curry.

Onions– thinly slice red or yellow onions work well
Caramelised onions– I caramelise or air fryer onions at home.However there are a lot of store bought varieties that work better too.
Tomato Puree– a can of Roma tomato puree or any crushed

variety is good enough to give a robust curry its base.
Clarified butter /Ghee– Oils like any neutral oils work too. Ghee or butter just adds the extra richness to the curry.
Ginger garlic – Minced or paste ginger garlic are a must in most of the Indian curries .
Dry spices – Turmeric, Garam masala, red chilly powder, cumin

and coriander powder ,salt.
Whole dry aromatics– Cinnamon stick, cardamom, bayleaf, pepper corns, cloves and cumin seeds.

Try My other delicious recipes in the Instant pot category

Instant Pot Chicken Legs

Lemon Garlic Chicken

Pro tips: For Lamb Curry Instant pot

Marinate the meat. I must tell you margination is the key to make authentic curries & kababs.
The meats can be frozen along with the marinade for upto 2 weeks.
Garam masala , red chilly powder are optional. You can completely eliminate the heat and substitute it with an all spice or a curry powder.
The curry base ie the onion and tomatoes sautéd along with the aromatics can be frozen well too.
You can make a big batch for a party and leave it in the freezer for upto 2 weeks.
Thaw the meat and the curry base and voila ! you have a meal ready to be served.

Easy Instant Pot Lamb Curry

Hearty , satisfying and ready in minutes . This Instant pot lamb curry is moist chunks of boneless lamb in a rich curry sauce. This recipe is Paleo compliant and ridiculously delicious. As it is Infused with aromatic spices, it is a recipe from my 'Box of tricks'. This Instant Pot lamb curry is made with pantry staples and is ready in under 45 minutes.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

Bonless Chunks of lamb - 1 lbs
Yogurt -1 cup
Ginger garlic Paste -2 tsp
Caramalised onion -1/4 cup
Turmeric Powder -1/2 tsp
Red chilly Powder-1/2tsp
Garam Masala Powder-1/2 tsp
Coriander powder-1/2 tsp
Cumin powder -1/4 tsp
Salt -1 tsp

For the Curry

Thinly Sliced Red Onions-2 cups
Tomato Puree-1 cup
Caramalised Onion -1/2 Cup
Ghee /Clarified Butter-1/2 cup
Ginger Garlic paste-1 tsp
Garam Masala-1 tsp
Red Chilly Powder-1 tsp
Coriander powder-1/2 tsp
Cumin powder-1/2 tsp
Turmeric Powder-1/2 tsp
Cinnamon Stick-1 inch piece
Pepper corns -5 to 6 nos
Green Cardamom-2 nos
Salt-1 tsp

Instructions

1. In a large Glass Bowl place the Lamb Chunks .

2. Next Pour the yogurt and the rest of the ingredients on the chunks.

3. Mix all the ingredients well , marinate the lamb chunks and leave in the refrigerator for at least 1/2 hour.

4. Heat the Instant Pot on Sauté mode.

5. Next add ghee , whole dry spice (cinnamon, cardamom, pepper corns)

6. Now add the Ginger garlic and sauté

7. Add the sliced Onions.

8. Cover with IP with a glass lid and cook the onions .

9. Next add the caramelised onions, red chilly powder, turmeric, coriander cumin powder, garam masala, garam masala and salt.

9. Add the tomato puree and saute again

10. At this point now add the marinated lamb chunks.

11. Add 1 cup of water.

12 .Close the Lid of the IP.

13. Pressure cook on high pressure for 30 minutes (valve on steam setting)

14. Let pressure release naturally.

15.Garnish with fresh cilantro , julienne ginger and a lemon wedge.

Notes

If you would like to make this recipe on the stove top Using a pot /pan .Follow all the instructions from the Instant Pot recipe from 1-11.

Cover the pan /pot with a lid and cook over medium heat for 30-40 minutes.

Lamb Curry Instant Pot is Moist chunks of boneless Lamb in a Rich Curry sauce. This recipe is Paleo compliant . Delicious! Infused with aromatic spices, it is a recipe from my ‘Box of tricks’. This Lamb Curry is made with pantry staples and is ready in under 45 minutes.

Lamb Curry Instant pot

If Curry is what you crave , then this recipe is a game changer. It can instantly elevate a dull winter evening into a romantic fun evening. Chunks of boneless lamb in a rich Indian sauce, easily made with very few ingredients from your pantry.

I prefer to marinate all meats in advance and refrigerate them . This just makes meals for the weekday or even a weekend a breeze. The heat in the recipe can be easily substituted with all spice powder or even a no spice curry powder.

Lamb curry Instant pot is delicious even without the heat, accompanied with Rice or any flat bread it makes a scrumptious meal.

This Lamb Curry in Instant pot is a quick and easy recipe . The Instant Pot cooks meat to perfection within a few minutes. Cooks the meat making it succulent and juicy.

As Overcooked meats tends to be chewy i prefer to cook The lamb chunks in the Instant pot. This simply removes guess work out of cooking . So even if you do not cook regularly the preset function helps to cook meals perfectly.

Why do we use yogurt to marinate meats for this Lamb Curry ?

If you are new to yogurt margination , let me tell you that this margination technique yields the most flavour packed, nutritious meat.

The yogurt marinade also tenderises the meat without making it dry.

Yogurt tones down the level of heat in the dish making lot more flavourful and robust.

What you shall need to make the lamb curry in Instant pot?

A summary of all the ingredients required to make this recipe are listed below. However a detailed measurement card along with instructions is there in the post below.

If you would love to check out the tricks used to freeze, marinate and make the recipe like an expert, read instructions carefully. I believe this lamb curry Instant pot is going to make you a Cooking connoisseur .

I have been using my Mealthy multi pot . Incase you wish to check out these products kindly click on the link bellow.

Coupon code : BINNYSEASYRECIPES

Ingredients for margination.

lamb Chunks– I Prefer Grass fed Boneless Chunks of lamb. You could use bone in . The cook time shall go up by 10 minutes .

Yogurt– any store bought yogurt works best for marinades.

Ginger garlic– you could easily use store bought paste , dry powders work too. I generally prefer to use fresh garlic and ginger minced in a food processor as it just gives a better result.

Onions– I use caramelised onion and quickly mix it with water in a grinder to give a paste. Air fry chopped red or yellow onion, with a little drizzle of oil to get the caramelised effect.

Dry Spices– Garam masala , Red chilly powder, salt, turmeric, Coriander and cumin powder .

Instructions for marinating the lamb chunks:

In a medium sized glass bowl, add the washed and clean lamb chunks.

Next, add the yogurt, caramelised onion paste.

Now add the ginger garlic mince, along with the dry spices.

Marinate the lamb chunks and refrigerate for 30 mins .( overnight marination work well too)

Ingredients for making the lamb Curry.

Onions– thinly slice red or yellow onions work well

Caramelised onions– I caramelise or air fryer onions at home.However there are a lot of store bought varieties that work better too.

Tomato Puree– a can of Roma tomato puree or any crushed

variety is good enough to give a robust curry its base.

Clarified butter /Ghee– Oils like any neutral oils work too. Ghee or butter just adds the extra richness to the curry.

Ginger garlic – Minced or paste ginger garlic are a must in most of the Indian curries .

Dry spices – Turmeric, Garam masala, red chilly powder, cumin

and coriander powder ,salt.

Whole dry aromatics– Cinnamon stick, cardamom, bayleaf, pepper corns, cloves and cumin seeds.

Try My other delicious recipes in the Instant pot category

Instant Pot Chicken Legs

Lemon Garlic Chicken

Pro tips: For Lamb Curry Instant pot

Marinate the meat. I must tell you margination is the key to make authentic curries & kababs.

The meats can be frozen along with the marinade for upto 2 weeks.

Garam masala , red chilly powder are optional. You can completely eliminate the heat and substitute it with an all spice or a curry powder.

The curry base ie the onion and tomatoes sautéd along with the aromatics can be frozen well too.

You can make a big batch for a party and leave it in the freezer for upto 2 weeks.

Thaw the meat and the curry base and voila ! you have a meal ready to be served.

Ingredients

For the Curry

Instructions

Notes

Recommended Products

Nutrition Information

Yield

Serving Size

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Binny