There’s nothing quite like the deep, comforting aroma of a curry simmering away, and this Spicy Lamb Coriander Curry is a true showstopper. We’re using the magic of the Instant Pot to transform humble leg of lamb into incredibly tender, melt-in-your-mouth morsels, all bathed in a fragrant sauce bursting with fresh coriander, ginger, and a blend of warm spices. It’s a restaurant-quality dish that’s surprisingly simple to make at home, delivering a robust and satisfying meal that will have everyone asking for seconds. Get ready to fill your kitchen with the most incredible smells!
Ingredients
• 2 lbs / 900g leg of lamb, cut into 1.5-inch cubes
• 1 tbsp / 15ml olive oil
• 1 medium-sized onion, finely chopped
• 1 medium-sized red bell pepper, chopped
• 4 garlic cloves, minced
• 2 tsp fresh ginger, grated
• 1 cup / 240g diced tomatoes
• 2 cups / 480ml beef stock
• ½ cup / 15g fresh coriander (cilantro), chopped, divided
• Spices
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp garam masala powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp salt
• ½ tsp ground black pepper
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Once hot, add the olive oil, cumin seeds, and fennel seeds. Toast for 30 seconds until fragrant, then add the chopped onions and cook for 3-4 minutes, stirring occasionally, until they soften and become translucent.2. Add the minced garlic and grated ginger, stirring for another minute until aromatic. Add the chopped bell pepper and diced tomatoes, cooking for 2 minutes until they begin to soften.3. Stir in the garam masala, red chili powder, salt, and pepper to bloom the spices. Add the lamb cubes to the pot, searing for a few minutes to get some color on all sides.4. Pour in the beef stock, scraping the bottom of the pot to deglaze any browned bits. Stir in half of the chopped coriander.5. Secure the lid, set the steam release handle to the ‘Sealing’ position, and cancel the ‘Sauté’ function. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 40 minutes on ‘High’ pressure.6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully performing a quick release to vent the remaining steam.7. Open the lid and select the ‘Sauté’ function again. Let the curry simmer for 5-10 minutes, stirring occasionally, to allow the sauce to reduce and thicken to your desired consistency.8. Taste and adjust seasoning if necessary. Serve hot, garnished with the remaining fresh coriander, alongside basmati rice or warm naan bread.
Nutritional Information
• Nutrition Per Serving
• Calories: 503
• Total Fat: 21g
• Net Carbs: 7g
• Protein: 66.7g
• Fiber: 2.3g
Pro Tips
• For an even deeper flavor, brown the lamb cubes in batches before you cook the onions. Set the browned lamb aside and deglaze the pot with a splash of stock before proceeding with the recipe.
• Allowing the pressure to release naturally for at least 10 minutes is key. This step prevents the lamb from becoming tough and ensures it stays incredibly tender and juicy.
• Don’t skip toasting the whole cumin and fennel seeds at the beginning. This simple 30-second step awakens their aromatic oils and adds a wonderful, nutty complexity to the final dish.
• Control the heat by adjusting the amount of red chili powder. For a milder curry, use ½ teaspoon, or substitute with a mix of paprika and a pinch of cayenne for color without intense heat.
FAQ
Q: Can I use a different cut of lamb for this curry
A: Yes, lamb shoulder is an excellent substitute for leg of lamb. It has a good amount of fat and connective tissue that breaks down beautifully under pressure, resulting in equally tender meat.
Q: How can I make this curry less spicy
A: You can easily control the heat by adjusting the amount of red chili powder. For a milder version, use just ½ teaspoon. You can also substitute it with a mix of paprika and a pinch of cayenne for color with less intense heat.
Q: What is the best way to get the most flavor from the spices
A: To maximize flavor, don’t skip toasting the whole cumin and fennel seeds in the hot oil at the beginning. This 30-second step awakens their aromatic oils and adds a wonderful, nutty complexity to the final dish.
Q: Why is the 10-minute natural pressure release important
A: Allowing the pressure to release naturally for at least 10 minutes is a crucial step for this recipe. It helps the lamb relax and reabsorb moisture, preventing it from becoming tough and ensuring it stays incredibly tender and juicy.
