Escape to the valleys of Kashmir with this incredibly rich and aromatic lamb curry! This isn’t your average weeknight meal; it’s a journey of flavor, where tender pieces of lamb are bathed in a creamy, saffron-infused yogurt sauce. The best part? The Instant Pot does all the heavy lifting, transforming a traditionally slow-cooked dish into a simple, 50-minute masterpiece. Get ready for a dish that’s both luxuriously comforting and surprisingly easy to make.
Ingredients
• 2 lbs / 900g lamb shoulder, boneless, chopped into 1-inch pieces
• 1 cup / 240ml full-fat plain yogurt
• 2 tbsp / 30ml olive oil
• 1 tbsp / 15ml fresh lime juice
• 1 tbsp / 15ml fresh parsley, finely chopped, for garnish
• 1 tbsp fresh ginger, grated
• 1 tsp Kashmiri red chili powder
• ¼ tsp saffron threads
• 1 tsp salt
Instructions
1. Create the Marinade: In a large bowl, whisk together the plain yogurt, Kashmiri red chili powder, grated ginger, saffron threads, and salt until you have a smooth, vibrant marinade.
2. Prepare and Marinate the Lamb: Pat the lamb pieces dry with a paper towel. Add them to the bowl with the yogurt marinade and stir thoroughly to ensure every piece is generously coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Sauté the Lamb: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once hot, transfer the lamb and all of its marinade into the pot. Sauté for 3-4 minutes, stirring occasionally.
4. Pressure Cook: Pour in 1 cup of water and stir to combine. Securely lock the Instant Pot lid, ensuring the steam release handle is set to ‘Sealing’.
5. Set the Timer: Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 30 minutes on ‘High’ pressure.
6. Release the Pressure: Once the cooking cycle is complete, perform a quick release by carefully turning the steam release handle to ‘Venting’.
7. Thicken the Sauce: Once the pin has dropped, open the lid. Press the ‘Sauté’ button again and let the sauce simmer for about 10 minutes, stirring occasionally, until it has thickened to your desired consistency.
8. Serve and Garnish: Transfer the creamy lamb curry to a serving dish. Just before serving, drizzle with fresh lime juice and sprinkle with finely chopped parsley for a burst of freshness.
Nutritional Information
• (Per Serving)
• Calories: 533
• Total Fat: 24.5g
• Net Carbs: 6g
• Protein: 67.4g
• Fiber: 0.3g
Pro Tips
• For an even deeper flavor, marinate the lamb for at least 4 hours or even overnight in the refrigerator. This allows the spices and yogurt to fully tenderize the meat.
• To develop a richer, more complex sauce, brown the lamb pieces in the olive oil on ‘Sauté’ mode *before* adding the rest of the marinade and water.
• Serve this curry hot with fluffy basmati rice, warm naan bread, or roti to soak up every last drop of the delicious, creamy sauce.
FAQ
Q: Can I use a different cut of lamb for this curry
A: Yes, while lamb shoulder is ideal for its flavor and tenderness, you can also use lamb leg or stew meat. Just ensure it’s cut into 1-inch pieces. Cooking times should remain similar in the Instant Pot.
Q: What if I don’t have an Instant Pot
A: You can easily adapt this recipe for the stovetop. Use a heavy-bottomed pot or Dutch oven. After sautéing, add the water, bring to a simmer, then cover and cook on low for 1.5 to 2 hours, or until the lamb is fork-tender.
Q: Is Kashmiri red chili powder very spicy
A: Kashmiri red chili powder is prized for its vibrant red color rather than intense heat. It provides a mild, warm spice. If you want a spicier curry, you can add a pinch of cayenne pepper or a chopped green chili.
Q: Can I make this lamb curry ahead of time
A: Absolutely! This curry’s flavor deepens overnight. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
