Quick and Easy Instant Pot Lamb Curry

Name: Instant Pot Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1½ pounds lamb meat ((cut into 1-inch cubes)); 2 tablespoons butter; 1 cup onion ((chopped)); 1 tablespoon garlic ((minced)); 14.5 ounce can stewed tomatoes; 2 tablespoons tomato paste; ½ cup lamb stock or chicken stock; 1 tablespoon curry powder; 1 tablespoon ginger paste; 1 teaspoon salt; ½ teaspoon pepper; ¼ cup green onion ((sliced)); 1 medium tomato ((chopped)); ⅓ cup (optional) golden raisins; thickener: 1 tablespoon cornstarch or ½ teaspoon xanthan gum (low carb) ((see instructions below))

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Instant Pot Lamb Curry is quick and easy in your pressure cooker. You'll love the tender lamb and savory broth. Tastes like you've cooked it for hours but it will be on your table in less than 45 minutes start to finish.

A white round bowl of Instant Pot lamb curry over cauliflower rice and garnished with green onion.

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Why You'll ❤️ Lamb Curry (Instant Pot Recipe)
🥘 What You'll Need
🔪 How To Make It
🥗 How To Serve It
📖 Variations
💭 Top Tips
❓FAQs
✔️ More Lamb Recipes
📋 Recipe

Why You'll ❤️ Lamb Curry (Instant Pot Recipe)

"Totally easy, tender lamb and loads of flavor make this curry dish perfect for any weeknight. I love Indian-style food and this homemade version is so delicious!"

Lamb is a wonderful thing to cook in your Instant pot! If you love tender lamb with savory sauce be sure to make this Instant Pot Lamb Stew. You can also cook a leg of lamb in a pressure cooker! Another quick and easy curry recipe is this Easy Lamb Korma that can be cooked on your stovetop in 30 minutes or less!

Better than Takeout

Ever order takeout, and by the time it gets to you, it's not even warm anymore? Yeah, me too...that's why you need to try this recipe at home! You will have Instant Pot lamb curry made faster than you can get takeout. 😉

Simple

This is an easy dish to make. Start by searing the lamb, then saute the onion, then put the rest in. It's that simple! You'll be enjoying this dish in no time.

Healthy

This curry is low-carb, keto-friendly, gluten-free, and high in protein! Keep it low carb by thickening the sauce with xanthan gum and serving over cauliflower rice to complete this meal. Yum!

🥘 What You'll Need

Here are the ingredients you will need to make Instant Pot Lamb Curry:

Lamb Meat - typically I use leg of lamb or lamb shoulder.

Olive Oil - or your preferred cooking oil.

Yellow Onion

Garlic

Canned Diced Tomatoes - tomatoes add a brightness to this dish.

Curry Powder - Curry is a traditional Indian spice found in many dishes. It can range from mild to spicy. If you aren't sure, use mild. Mild is the traditional curry found in most grocery stores.

Ginger Paste - you can find this near your fresh produce area in your local grocery store.

Golden Raisins - adds a slight sweetness to the dish. Omit if following keto.

Salt

Ground Black Pepper

Optional Garnishes: green onion, chopped dates, or fresh diced tomato.

For exact ingredient quantities, please see the recipe card below!

🔪 How To Make It

Here are the step-by-step instructions for making Instant Pot lamb curry:

Sear and Saute

Preheat the Instant Pot on Saute setting, high.

Add butter and heat.

Add lamb and brown on one side, working in batches if needed. Remove and set aside on a plate.

Add onion to the pot and saute until translucent. Turn the Saute setting off.

Pressure Cook

Add lamb back to the pot, any accumulated juices, and all remaining ingredients except raisins and thickener. Stir to incorporate.

Secure lid and lock seal. Pressure cook on HIGH for 15 minutes. Quick-release the pressure when the cooking cycle is finished.

Using a spoon, skim off any excess fat.

Add raisins and stir.

Thicken Sauce

Thicken the sauce if needed. Select Saute, medium. Use one of the following methods for thickening. Add the thickener and stir to incorporate. Simmer with the lid off until the curry starts to thicken.

Xanthan Gum (low carb keto option): Whisk ½ teaspoon with 1 teaspoon of olive oil.
Cornstarch: In a small bowl, whisk 2 tablespoons into a ¼ of cold water.
Flour: In a small bowl whisk 2 tablespoons into ¼ cup cold water until smooth.

Finish

Adjust seasoning to taste. See serving suggestions below.

🥗 How To Serve It

Here are a few ways to serve Instant Pot Lamb Curry:

Garnish with fresh cilantro or parsley, sliced scallions, and fresh chopped tomato.

Meal idea! Serve this Curry over hot cooked jasmine rice or cauliflower rice and a side of naan bread. Coconut Cauliflower Rice would also go really well with this dish.

Shredded coconut, golden raisins, peanuts, and chutney can be served as a garnish or on top of this curry.

A white bowl with lamb curry served over riced cauliflower with shredded carrots.

📖 Variations

Here are a few ways you can vary or make substitutions to this recipe:

Add any additional seasonings to this recipe that you like! I suggest garam masala as it is a traditional spice used in Indian cuisine. Add a little at a time until your desired taste! Cinnamon and cardamom are also wonderful spices to use.
For added flavor, 1/2 cup of canned coconut milk after pressure cooking at the same time as the raisins. You will need to simmer and thicken the sauce if you do this.
Frozen peas can also be added. Add them after pressure cooking at the same time as the raisins. Select Saute low, and simmer with the lid off until cooked.
Rice can be used to thicken the sauce if you don't want to use a thickener. Just add 1 to 2 cups of cooked rice to the pot. Adjust seasonings if needed.
Substitute chicken instead of lamb for an easy Instant pot chicken curry at home. Use your Instant pot (electric pressure cooker) for the quickest way to achieve this recipe.
For the freshest flavor, purchase whole spices at the store and grind them at home.

💭 Top Tips

When cooking your the lamb, preheat the instant pot on a high heat first. This will help to achieve browning and caramelization - and flavor, without overcooking.
Feel free to use a Dutch oven or slow cooker for this recipe. Cooking times will vary from one to the other, though, so check your lamb curry as you go for tenderness!

❓FAQs

How To Store

For storage, allow your lamb curry to cool in the refrigerator uncovered until fully cooled and store in an air-tight container for up to 4 days.

How To Reheat

Re-heat in a microwave-safe dish or small saute skillet, over low heat until the lamb curry has warmed.

How To Freeze

Cool first and freeze in an air-tight container or freezer bag for up to a month.

How do you make lamb tender in curry?

Marinating lamb with a slightly acidic marinade is the best. Salty and acidic ingredients such as lemon, lime, vinegar, wine, yogurt, and salt will help to break the proteins down and impart it with extra flavor.

Which lamb is best for curry?

Lamb shoulder, leg of lamb, and lamb stew meat are best for making curry. Lamb on the bone is great for curry, as the juices from the bone marrow enhance the flavor.

✔️ More Lamb Recipes

If you are looking for more delicious lamb recipes, check these out:

If you tried this recipe, let me know! I'd love for you to come back and give it a 5-star rating and/or a review in the comments! 🙂 Let's stay connected, so please share photos of your creations with me and others on Instagram, Facebook, and Pinterest!

Instant Pot Lamb Curry