BEST INSTANT POT LAMB CURRY RECIPE
Make this Instant Pot Indian Lamb Curry at home, way faster than you can order takeout from your favorite Indian restaurant! And to top it, this lamb rogan josh is both Whole30 and Paleo friendly.
Print Recipe 
SERVES: 4, Makes 8 chops
PREP TIME: 8 minutes
COOK TIME: 12 minutes
Ingredients
- 1 lb. lamb meat for stew
- 1 tablespoon avocado oil
- 1 green cardamom
- ½ teaspoon fennel seeds
- 1-inch cinnamon
- 1 teaspoon whole black peppercorns
- 1 bay leaf
- 1 red chopped onion
- 3 cloves smashed garlic
- ½ teaspoon grated ginger
- ½ teaspoon Alcoeats Turmeric Powder
- ½ teaspoon Alcoeats coriander powder
- 2 tablespoons Alcoeats Meat Masala / Alcoeats Curry Masala Powder
- 1 medium tomato chopped
- Salt to taste
- ¼ cup chopped cilantro for garnish
Cooking Instructions
- Crush the cardamom, black peppercorns, cinnamon, and fennel seeds roughly and keep the mixture aside.
- Set the Instant Pot in “Sauté” mode. Once it becomes hot, pour the oil into the pot liner. Add the onions, ginger, crushed spices, and garlic. Sauté the mixture till the onion softens and turns brown.
- Move the onion mix aside to make space for the meat. Add the lamb chops in the Instant Pot. Make sure the cubes touch the bottom of the pan, so that they get seared well. After a couple of minutes, slowly turn the pieces so all sides of the meat cubes can sear as well.
- Add about ¼ cup water and deglaze the pot. This is done to ensure that the already burnt bottom does not get burnt more while pressure cooking the meat, or else it will give the “Burn” signal on the Instant Pot.
- Add the tomatoes, Alcoeats turmeric powder, Alcoeats coriander powder, Alcoeats meat masala, and salt. Mix everything well
- Press the “Cancel”/ “Keep Warm” button to get off the “Saute” mode.
- Set the instant pot to “Manual”/ “Pressure Cook” mode and adjust its time to 30 minutes. Close its lid and seal it.
- Once you finish pressure cooking, let the pressure release naturally. Release the seal and slowly open the Instant Pot.
- The curry may initially look a little watery, so give it a quick mix to get the onion mixture and meat to combine. If it still looks watery (or you prefer it thicker), add some coconut milk or cook it in “Sauté” mode for a few more minutes.
- Garnish with cilantro and serve hot.
FAQs on FAQs on BEST INSTANT POT LAMB CURRY RECIPE
How long does lamb meat take to pressure cook?
For tender lamb, pressure cook at High Pressure for 1 hour and 45 minutes, then keep it for 15 minutes till natural release. For even more tenderness, pressure cook at high pressure for 2 hours and 15 minutes, then a further 15 minutes till natural release.
What is the best cut of meat for lamb curry?
Use lamb that is on the bone. Using lamb on the bone gives the curry a uniquely wonderful flavor and, after slow cooking, you get amazing tender fall-apart meat. Cooking the curry slowly with the meat on the bone gets more flavor in the sauce.
Can you overcook lamb in an instant pot/pressure cooker?
Unfortunately, once you overcook meat in an instant pot/pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put the moisture back into the meat.
Does lamb meat become more tender the longer you cook it?
Slow-cooking lamb meat in liquid transforms the tougher cuts of lamb into fork-tender meat. Ideally, shoulder, belly, and neck meat, either diced or as whole joints, are the best cuts for slow cooking and these need to be cooked for a minimum 2 hours at 150°C to soften the meat.
What is the best method of cooking lamb?
Lamb can be roasted traditionally, it is best when pot-roasted, slow-roasted, or braised with liquid until the meat almost falls apart. Lamb shoulder can also be diced for stewing or cut into shoulder chops. Neck fillets can be quickly pan-fried or roasted then sliced.
Should I cook lamb in butter or oil?
Both oil and butter work well for sautéing. Butter is used for the rich flavor it provides, but it should not be used alone because butter burns very easily. Always use butter in combination with oil. Also when sautéing the lamb should be tender and not more than an inch thick.
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