Instant Pot Lamb Curry

Name: Instant Pot Lamb Curry
Prep time: 10 min
Cook time: 35 min
Total time: 105 min
Ingredients: 1 pound lamb (leg, shoulder or stew); 1 tablespoon ghee; 3 cloves garlic (minced); 1 teaspoon grated ginger; 1/2 onion (chopped); 3 teaspoons garam masala; 1/2 teaspoon kashmiri chili powder; 1/2 teaspoon turmeric; 2 teaspoons salt (adjust to taste); 1/2 cup coconut milk; 1/4 cup chicken stock; 1-15 ounce can diced tomatoes (drained well); 1 lemon (for serving); basmati rice (for serving); cilantro (for garnish)

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Instant Pot Lamb Curry is made with tender and juicy lamb, warm Indian spices, tomatoes and coconut milk. Normally slow cooked for hours, this lamb curry cooks in less than an hour in the pressure cooker!

There is nothing more comforting than the warming spices and rich flavors of curries! We usually enjoy them with basmati rice or jasmine rice with a side of naan bread to soak up all the delicious curry sauce!

Overhead view of lamb curry in a bowl with a spoon inserted into it.

It’s no secret that we’re huge fans of curries in our house, and the easier, the better! That’s why we love making them in the Instant Pot. They’re so simple and pretty hands off too!

Instant Pot chicken curry is one of our favorites, and so is this Instant Pot Japanese curry! And how about Instant Pot chana masala? It’s a chickpea curry that’s ready in less than 30 minutes!

This lamb curry, however, might be our new favorite. The lamb is so tender it just melts-in-your-mouth (just like these Instant Pot lamb chops or Instant Pot lamb shanks) and it tastes like it has been slow cooking for hours!

Check out the Instant Pot lamb curry story!

Why this recipe works

The recipe calls for lamb leg, shoulder or stew meat, all of which are tough cuts of lamb that require slow cooking for hours in order to tenderize. The Instant Pot achieves tender results in less than an hour!
Lamb curry is great for meal prep. Curries are usually more flavorful the next day, so feel free to save leftovers for lunch or make a batch for easy weekday dinners.
There’s no long simmering time and everything is made in the Instant Pot, so cleaning up is a breeze.

Ingredients

For a full list of ingredients and quantities, check out the recipe card at the end of this post.

You’ll need 1 pound of lamb for this recipe. You can use leg, shoulder or stew meat.

One tablespoon of ghee is used to brown the lamb. This is a clarified butter where the milk solids have been removed. You can buy ghee or learn how to make ghee yourself!

For a fragrant and warming blend of spices, the recipe calls for 3 teaspoons of garam masala. This is a mixture of ground spices such as coriander, cumin, cardamon, fennel, cloves, peppercorns, cinnamon and nutmeg. I normally use homemade garam masala but you can also use store-bought.

For a mild spicy flavor, ½ teaspoon of kashmiri chili powder is added to the curry. Feel free to use paprika as a less spicy substitute.

To add a subtle earthy and spicy flavor, and some color, ½ teaspoon of turmeric is added to the curry. A little goes a long way here!

The recipe calls for just ¼ cup of chicken stock. You can use store-bought or make your own like this Instant Pot chicken bone broth.

You’ll need 1-15 ounce can of diced tomatoes. Make sure to drain the can well so the curry sauce isn’t too watery.

Lastly, for a rich and creamy curry, the recipe requires ½ cup of coconut milk. Make sure you use full fat and not lite coconut milk which is too watery for curry.

Step by step instructions

Cut the lamb in 2" pieces and mix with the spices and salt. Let sit for one hour (optional but recommended for the best flavor).

Heat the ghee in the Instant Pot on the sauté setting and add the lamb. Brown lamb on all sides.

Add the garlic, onions and ginger and cook 1-2 minutes.

Lamb pieces in the Instant Pot with onion, garlic and ginger.

Add the chicken stock, tomatoes and coconut milk and stir to combine.

Pressure cook on high for 25 minutes. Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.

Overhead view of lamb curry cooked in the Instant Pot.

Simmer on the sauté setting to thicken, if needed. Add additional salt to taste, if needed.

Garnish with chopped cilantro and fresh lemon and serve with basmati rice and/or naan.

Experts tips

Make sure your lamb is cut into roughly the same size pieces (about 2 inches) so it cooks evenly.
Once the lamb is coated in the spice mix and salt, if you have time, I recommend letting it sit for an hour. This helps tenderize it and seal in the juices.
Before adding the can of diced tomatoes, drain them well so the curry sauce doesn’t turn out too thin or watery.
If the sauce is too thick, just add additional stock. If it's too thin, simmer it longer to reduce it.
If you want an extra thick and creamy lamb curry, use coconut cream instead of coconut milk.
I used a 6 quart Instant Pot for this recipe. If you have a larger 8 quart Instant Pot, it will just take longer to pressurize.
Be sure to let the pressure naturally release for 10 minutes. The lamb will keep cooking during this time.
While the cooking time is 25 minutes on high pressure in the Instant Pot, you’ll also need to factor in time for pressure to build and release.

Close up view of lamb curry topped with chopped herbs.

Common questions

Is this curry spicy?

This isn’t an overly spicy curry. It contains more warming spices than hot spices. If you like your curries with a little heat, feel free to add a pinch of cayenne pepper.

What cut of lamb is best for lamb curry?

For the best flavor, you’ll want to use bone-in lamb like lamb shoulder, leg (including the shank) or stew meat. You can also use boneless shanks or shoulders, if you prefer.

How do you thicken curry?

If the curry is too thin, you can let it simmer a few minutes longer so it can reduce. You can also use a cornstarch slurry and gradually stir it into the curry until it has thickened to your liking.

What should you serve with lamb curry?

We usually pair it with Instant Pot basmati rice or coconut jasmine rice, but it would also be delicious with Instant Pot cilantro lime rice or Instant Pot Spanish rice. Naan bread or roti are a must, and so is this mango lassi, which is a great way to finish off the meal!

Overhead view of Instant Pot lamb curry in a bowl with a lemon wedge and chopped fresh herbs.

Storage and reheating

I think curries are even more flavorful as leftovers, so you can definitely keep this curry stored in an airtight container in the fridge to enjoy for 3-4 days.

You can also freeze lamb curry for up to 3 months. Just portion it into freezer safe containers or bags for easy storage and defrosting.

To reheat, just warm it on the stovetop in a saucepan. If the curry is frozen, just let it defrost in the fridge overnight before reheating.