Instant Pot Lamb Curry is quick and easy in your pressure cooker. You'll love the tender lamb and savory broth. It tastes like you've cooked it for hours - but it will be on your table in less than 45 minutes start to finish.
Best Lamb Curry (Instant Pot Recipe)
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!
Lamb Curry Instant Pot Ingredients
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
- 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.
- Ground Black Pepper
- Optional Garnishes: green onion, chopped dates, or fresh diced tomato.
For exact ingredient quantities, please see the recipe card below!
Substitutions and 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.
How To Make Lamb Curry in Instant Pot
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.
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 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.
Adjust seasoning to taste. See serving suggestions below.
How To Serve Instant Pot Curry Lamb
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. If you'd rather have florets you can easily microwave from fresh or frozen.
Shredded coconut, golden raisins, peanuts, and chutney can be served as a garnish or on top of this curry.
- 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!
Lamb Curry Recipe Instant Pot FAQs
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.
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.
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.
Cool first and freeze in an air-tight container or freezer bag for up to a month.
Re-heat in a microwave-safe dish or small saute skillet, over low heat until the lamb curry has warmed.
Instant Pot Lamb Curry
- 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)
- 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.
- 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 the sauce if needed. Set the pot on saute, medium. Use one of the following methods for thickening. Add the mixture to the pot and stir to incorporate. Simmer 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.
- Adjust seasoning to taste. See serving suggestions below.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- TOP TIPS: Thicken sauce if needed. Xanthan gum is the low carb option, it needs to be dissolved in 1 teaspoon of olive oil before adding to the pot. Omit raisins if following keto.
- SERVING SUGGESTIONS: Serve over cooked white rice, riced cauliflower, quinoa, or couscous. Garnish with fresh cilantro or parsley, sliced scallions, and fresh chopped tomato. Serve with a slice of naan bread.
- VARIATIONS: Add green peas for even more freshness. Cinnamon is also a nice spice to try in this dish. ½ cup of canned coconut milk can be added to the sauce after pressure cooking (sauce will need to be thickened)
© 2023 Seeking Good Eats™