This Instant Pot Lamb Curry brings all the bold, aromatic flavors of classic Indian curry to your kitchen—without hours of simmering. The pressure cooker transforms tough lamb into meltingly tender bites, all in under an hour.
You’ll love the creamy, spiced tomato sauce and customizable heat. Plus, this recipe uses pantry staples and offers substitutions for hard-to-find ingredients, making it truly accessible. Whether it’s your first time cooking lamb or you’re an Indian food enthusiast, this curry is guaranteed to impress.
1.5 lb (680 g) boneless lamb shoulder or leg, cut into 1.5-inch cubes
2 tbsp neutral oil (sunflower, canola, or vegetable)
1 large yellow onion, finely chopped
4 cloves garlic, minced
1-inch (2.5 cm) piece ginger, grated
1 serrano or jalapeño chili, minced (optional, adjust to taste)
1/2 cup (120 g) canned tomato purée or crushed tomatoes
1/2 cup (120 ml) water
1/2 cup (120 ml) plain yogurt (whole milk preferred)
2 tsp ground coriander
1.5 tsp ground cumin
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp Kashmiri chili powder or mild paprika
1/2 tsp ground black pepper
1.5 tsp kosher salt (or to taste)
1 cinnamon stick (or 1/2 tsp ground cinnamon)
3 green cardamom pods (or 1/4 tsp ground cardamom)
1 bay leaf
2 tbsp chopped cilantro, for garnish
Instructions
Set Instant Pot to Sauté (Normal/Medium). Add oil. Once hot, sauté onions for 6-7 minutes until golden.
Add garlic, ginger, and chili. Sauté 1 minute until fragrant.
Stir in coriander, cumin, garam masala, turmeric, chili powder, and black pepper. Cook 30 seconds to toast spices.
Add lamb cubes. Sear 3-4 minutes, stirring to coat with spices, until lightly browned.
Stir in tomato purée, scraping any browned bits. Add salt, cinnamon stick, cardamom pods, and bay leaf.
Mix in yogurt gradually, stirring to prevent curdling. Add water and mix well.
Cancel Sauté. Seal lid, set to Pressure Cook (High) for 25 minutes.
Allow natural pressure release for 10 minutes, then quick release remaining pressure.
Open lid, remove whole spices. Simmer on Sauté for 5-10 minutes to thicken sauce as needed.
Taste and adjust seasoning. Garnish with chopped cilantro before serving.
Make It Your Way
Instant Pot Version
This recipe is designed specifically for the Instant Pot. If using a stovetop pressure cooker, follow the same steps and timings.
Ingredient Substitutions
If you can’t find Kashmiri chili powder, use mild paprika for color and add a pinch of cayenne for heat. Substitute Greek yogurt for plain yogurt if needed. Use beef stew meat or boneless chicken thighs as alternatives to lamb. For whole spices, ground versions can be used: 1/2 tsp ground cinnamon and 1/4 tsp ground cardamom instead of whole.
Expert Tips
Trim excess fat from lamb for a less greasy curry.
Always add yogurt gradually and stir well to prevent curdling.
For a thicker sauce, simmer with the lid off after pressure cooking.
Toast spices briefly to unlock deeper flavors.
Let the curry rest 15 minutes before serving for best flavor.
If using bone-in lamb, increase pressure cooking time by 5 minutes.
What to Serve It With
Serve your Instant Pot lamb curry hot with basmati rice, naan, or jeera rice. Add a side of cucumber raita or a fresh salad for a complete meal.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove or microwave. Curry also freezes well for up to 2 months; thaw overnight and reheat thoroughly before serving.
Frequently Asked Questions
Can I use lamb stew meat?
Yes, lamb stew meat works well. Make sure to trim excess fat and cut into even pieces for even cooking.
What if I don't have an Instant Pot?
You can cook this curry on the stovetop. Simmer covered for 1.5-2 hours until lamb is tender, adding water as needed.
Is this curry spicy?
You can control the heat by adjusting or omitting the chili. Kashmiri chili powder adds color more than heat.
Can I make this dairy-free?
Substitute plain coconut yogurt or cashew cream for the yogurt to make it dairy-free.
How do I avoid curdling the yogurt?
Add yogurt off the heat or on low, a spoonful at a time, stirring constantly to keep the sauce smooth.
Can I double the recipe?
Yes, you can double all ingredients. Cooking time remains the same, but allow extra time for pressure to build and release.
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