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Easy Lamb Curry | Mutton Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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.

Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Indian lamb curry, instant pot Indian, Instant pot lamb curry, mutton curry
Servings: 4
Author: Pavani
Ingredients
  • 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
Instructions
Instant pot method
  1. Place the inner pot inside the Instant Pot. Switch on the sauté mode. Once the inner pot is hot, add oil.
  2. Add fennel seeds, cloves, cinnamon, cardamom and bay leaf. Stir it.
  3. Next, add chopped onions and fry until onion turns into translucent.
  4. Now add ginger garlic paste and sauté until the raw smell goes out. Add chopped tomatoes, and cook until they become mushy.
  5. 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.
  6. Now add red chilli powder, coriander powder, coriander leaves, mint leaves and required salt and sauté for few minutes.
  7. Add 1 ½ cups water and give a quick mix.
  8. Cancel the sauté mode. Close the lid and keep the valve in sealing mode.
  9. Select pressure cook mode and set to high pressure for 15 minutes.
  10. Once the cooking is done, allow pressure to release manually.
  11. 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
  1. Heat a pressure cooker with oil, once it is hot add all the whole spices and sauté for few seconds.
  2. Next, add chopped onions and fry until onion turns into translucent.
  3. Now add ginger garlic paste and sauté until the raw smell goes out. Add chopped tomatoes, and cook until they become mushy.
  4. 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.
  5. Now add red chilli powder, coriander powder, coriander leaves, mint leaves and required salt and sauté for few minutes.
  6. Add 2 cups water and give a quick mix.
  7. Close the pressure cooker lid and cook on medium flame , until you get 3 or 4 whistles.
  8. Once the pressure goes open the lid and add garam masala and cook for 5 minutes on high flame.
  9. Finally add coriander leaves and switch off the flame.
Recipe 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.