Lamb chunks that are moist and tender, cooked in an Indian style with spicy onions and tomato gravy. You can make this lamb curry at home in very little time in an Instant pot. Both Instant pot and pressure cooker methods are included in this post.
Lamb Curry
In most of India, mutton curry is more popular than lamb. Mutton curry is a delicious, soft and juicy dish made with simple ingredients.
If you're just a beginner or have never made curry before, you must try this recipe, in which I explain how to make it in an instant pot and pressure cooker. It is usually served with plain rice, roti or with Coconut milk pulao and Ghee rice
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Instant pot lamb curry
Preparing lamb curry in an instant pot is so easy and quick. The Instant Pot simplifies cooking and reduces the need to wash multiple pots. You just need few basic spices to make this delicious curry.
Here are few other Instant pot recipes which you will love Chicken Curry, Spinach dal, Vegetable pulao and Chicken biryani
Ingredients to make curry
- Lamb - 500grams
- Fennel seeds - 1teaspoon
- Cloves - 2 or 3
- Cinnamon sticks - ½ inch
- Cardamom pods - 2
- Bay leaf -1
- Chopped onions - 2 medium
- Chopped tomatoes - 2 medium
- Red chilli powder - 2 teaspoon
- Coriander powder - 2 teaspoon
- Ginger garlic paste - 2 tablespoon
- Garam masala - 1 teaspoon
- Mint leaves a handful
- Chopped coriander leaves
- Salt to taste
- Oil - 2 to 3 tablespoon
How to make the lamb curry?
Instant Pot method
Place the inner pot inside the Instant Pot. Switch on the sauté mode. Once the inner pot is hot, add oil.
Add fennel seeds, cloves, cinnamon, cardamom and bay leaf. Stir it.
Next, add chopped onions and fry until onion turns into translucent.
Now add ginger garlic paste and sauté until the raw smell goes out. Add chopped tomatoes, and cook until they become mushy.
Then add cleaned lamb pieces and sauté for a few 3 to 5 minutes. Cover and cook for 2-3 minutes. Remove the lid and sauté well.
Now add red chilli powder, coriander powder, coriander leaves, mint leaves and required salt and sauté for few minutes.
Add 1 ½ cups water and give a quick mix.
Cancel the sauté mode. Close the lid and keep the valve in sealing mode.
Select pressure cook mode and set to high pressure for 15 minutes.
Once the cooking is done, allow pressure to release manually.
Now switch on the sauté mode and add garam masala and cook for 3- 5 minutes or until the consistency you want for the gravy.
Pressure cooker method
Heat a pressure cooker with oil, once it is hot add all the whole spices and sauté for few seconds.
Next, add chopped onions and fry until onion turns into translucent.
Now add ginger garlic paste and sauté until the raw smell goes out. Add chopped tomatoes, and cook until they become mushy.
Then add cleaned lamb pieces and sauté for a few 3 to 5 minutes. Cover and cook for 2-3 minutes. Remove the lid and sauté well.
Now add red chilli powder, coriander powder, coriander leaves, mint leaves and required salt and sauté for few minutes.
Add 2 cups water and give a quick mix.
Close the pressure cooker lid and cook on medium flame , until you get 3 or 4 whistles.
Once the pressure goes open the lid and add garam masala and cook for 5 minutes on high flame.
Finally add coriander leaves and switch off the flame.
NOTES:
- Adjust spices according to your taste
- To avoid burn, make sure there is enough liquid while cooking.
- Deglaze the bottom of the pan before closing the lid.
Frequently asked questions
You can serve plain rice, roti or pulao rice dishes like Bagara Rice and Jeera Rice
Allow the curry to cool down completely. Store the curry in an air-tight container in the fridge for up to 3 days.
You can freeze the curry in a freezer-safe container for up to 2 weeks.
Thaw the curry in the fridge overnight before Reheating.
You can add boiled potatoes to the curry
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The Lamb Curry/Mutton curry is a moist, tender chunks of lamb cooked in Indian style with spiced onions and tomato gravy in an Instant pot.
- Lamb - 500grams
- Fennel seeds - 1teaspoon
- Cloves- 2 or 3
- Cinnamon sticks - ½ inch
- Cardamom pods - 2
- Bay leaf -1
- Chopped onions - 2 medium
- Chopped tomatoes - 2 medium
- Red chilli powder - 2 teaspoon
- Coriander powder - 2 teaspoon
- Ginger garlic paste - 2 tablespoon
- Garam masala - 1 teaspoon
- Mint leaves a handful
- Chopped coriander leaves
- Salt to taste
- Oil - 2 to 3 tablespoon
-
Place the inner pot inside the Instant Pot. Switch on the sauté mode. Once the inner pot is hot, add oil.
-
Add fennel seeds, cloves, cinnamon, cardamom and bay leaf. Stir it.
-
Next, add chopped onions and fry until onion turns into translucent.
-
Now add ginger garlic paste and sauté until the raw smell goes out. Add chopped tomatoes, and cook until they become mushy.
-
Then add cleaned lamb pieces and sauté for a few 3 to 5 minutes. Cover and cook for 2-3 minutes. Remove the lid and sauté well.
-
Now add red chilli powder, coriander powder, coriander leaves, mint leaves and required salt and sauté for few minutes.
-
Add 1 ½ cups water and give a quick mix.
-
Cancel the sauté mode. Close the lid and keep the valve in sealing mode.
-
Select pressure cook mode and set to high pressure for 15 minutes.
-
Once the cooking is done, allow pressure to release manually.
-
Now switch on the sauté mode and add garam masala and cook for 3- 5 minutes or until the consistency you want for the gravy.
-
Heat a pressure cooker with oil, once it is hot add all the whole spices and sauté for few seconds.
-
Next, add chopped onions and fry until onion turns into translucent.
-
Now add ginger garlic paste and sauté until the raw smell goes out. Add chopped tomatoes, and cook until they become mushy.
-
Then add cleaned lamb pieces and sauté for a few 3 to 5 minutes. Cover and cook for 2-3 minutes. Remove the lid and sauté well.
-
Now add red chilli powder, coriander powder, coriander leaves, mint leaves and required salt and sauté for few minutes.
-
Add 2 cups water and give a quick mix.
-
Close the pressure cooker lid and cook on medium flame , until you get 3 or 4 whistles.
-
Once the pressure goes open the lid and add garam masala and cook for 5 minutes on high flame.
-
Finally add coriander leaves and switch off the flame.
- Adjust spices according to your taste
- To avoid burn, make sure there is enough liquid while cooking .
- Deglaze the bottom of the pan before closing the lid.
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