Craving a curry that’s deeply flavorful, incredibly tender, and surprisingly easy? Look no further! This Instant Pot Spicy Lamb Curry delivers that restaurant-quality experience right in your own kitchen. We’re talking fall-apart chunks of lamb swimming in a fragrant, spicy sauce infused with a whole symphony of spices. The best part? The Instant Pot does all the heavy lifting, transforming simple ingredients into a truly unforgettable meal in under an hour. Get ready to fill your home with the most incredible aromas!
Ingredients
• For the Lamb Marinade
• 2 lbs (900g) boneless leg of lamb, cut into 1-inch pieces
• ¼ cup (60ml) heavy cream
• 1 tsp garam masala
• For the Curry
• 2 tbsp ghee
• 3 bay leaves
• 3 whole cloves
• 1 cinnamon stick
• 2 tsp fennel seeds
• 1 ½ tsp cumin seeds
• 1 tbsp coriander powder
• 2 tbsp chili powder
• 1 tsp ginger powder
• 1 tsp cumin powder
• ½ tsp garlic powder
• 1 tsp salt
• 2 cups (300g) cherry tomatoes, chopped
• 3 cups (720ml) vegetable stock
Instructions
1. In a large bowl, combine the lamb pieces with heavy cream and garam masala. Mix thoroughly to coat every piece. Cover tightly and refrigerate for at least 4 hours, or preferably overnight, to marinate.
2. Set your Instant Pot to the “Sauté” function. Once hot, add the ghee, followed by the whole spices: bay leaves, cloves, cinnamon stick, fennel seeds, and cumin seeds. Sauté for 1-2 minutes, stirring constantly, until fragrant.
3. Add all the ground spices (coriander, chili powder, ginger, cumin, garlic powder) and salt. Stir continuously for another minute to toast the spices and bloom their flavors.
4. Add the marinated lamb with all the cream into the pot. Pour in the vegetable stock and add the chopped cherry tomatoes. Stir everything together, scraping any flavorful bits from the bottom of the pot.
5. Secure the lid, set the steam release valve to “Sealing,” and select the “Manual” or “Pressure Cook” button. Cook on high pressure for 25 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Carefully open the lid, stir the curry, and serve hot.
Nutritional Information
• Nutrition Per Serving
• Calories: 350
• Total Fat: 17.4g
• Net Carbs: 1.9g
• Protein: 43.3g
• Fiber: 1g
Pro Tips
• For an even deeper flavor, brown the lamb in batches on the ‘Sauté’ setting after toasting the spices. Remove the lamb, then proceed with the recipe, adding it back in with the stock.
• To control the heat, reduce the chili powder to 1 tablespoon for a milder version, or add a fresh, slit green chili along with the whole spices for extra fire.
• If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the curry on the ‘Sauté’ setting after pressure cooking and simmer for a few minutes until thickened.
FAQ
Q: Can I make this lamb curry less spicy
A: Yes, you can easily adjust the heat level. For a milder version, simply reduce the amount of chili powder to 1 tablespoon. This will give you all the flavor without the intense heat.
Q: What is the best cut of lamb for this Instant Pot curry
A: This recipe works best with 2 lbs of boneless leg of lamb, cut into 1-inch pieces. This cut becomes incredibly tender and absorbs the flavors of the spices beautifully under pressure.
Q: How do I get a thicker gravy for my curry
A: To thicken the gravy after pressure cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Set the Instant Pot to ‘Sauté’, stir in the slurry, and let it simmer for a few minutes until it thickens to your liking.
Q: Is it necessary to marinate the lamb overnight
A: While marinating overnight is preferred for the most tender and flavorful result, you can marinate the lamb for a minimum of 4 hours if you are short on time. The marinade is crucial for tenderizing the meat.
