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

Instant Pot Lamb Curry

A super easy lamb curry that's delicious - and easy enough for any busy weeknight.
5 from 1 vote
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Author Kori Butler
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Instant Pot Recipes
Cuisine Indian
Servings 6
Calories 242 kcal

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)

Instructions
 

  • 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.

Kori's Tips

  • 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)

Nutrition

Calories: 242kcalCarbohydrates: 11gProtein: 26gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 84mgSodium: 657mgPotassium: 721mgFiber: 3gSugar: 6gVitamin A: 570IUVitamin C: 14mgCalcium: 56mgIron: 4mg
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