Instant Pot Lamb Curry

This is a mildly spiced simple lamb curry that brings out the meat flavour without the spices overpowering it and is so delicious. In this curry no whole or ground garam masala spices are used but just a hint of the green chilli flavor. So easy to make it in the Instant Pot.  All you’d be doing is just spending 5 mins of your time sautéeing the onions and the lamb. Then you just have to close the lid and forget it. But don’t forget to press the “keep warm” button to have it warm for dinner without overcooking it.

This simple lamb curry reminds me of my childhood days. As it is mildly spiced this was served with rice soon after recovering from a fever. After eating a bland diet for a week I used to long for this lamb curry and when I finally got to eat it, it tasted so divine! It was like a rejuvenation of my taste buds, like something dead coming back to life once again!

Ingredients:
1 lb lamb
1 tsp ginger garlic paste
2 tbs vegetable oil
1/2 tsp turmeric
2-4 small green chillies
1 tsp coriander powder
1 large onion
a sprig of cilantro chopped

Instructions:
1. Heat oil in the Instant Pot and saute the onions on “sauté less” setting till golden brown.
2. Stir in the ginger garlic paste and add turmeric, coriander powder and salt followed by the lamb pieces.
3. Sauté well in the masala. Add the green chillies and chopped cilantro.
4. Add a cup of water. Cancel the sauté mode. Close the lid, turn the steam release valve to sealing position. Hit the meat/stew button and set the time for 20 mins.
5. When you hear the second beep, do a QPR (quick pressure release).
6. Open the lid when all the steam is out. The curry will be a little watery.
7. Thicken it a little on sauté setting again.
8. Garnish with chopped cilantro and enjoy with rice or rotis.

Recipe

Instant Pot Lamb Curry

Author: Mamasecretrecipes

his is a mildly spiced simple lamb curry that brings out the meat flavour without the spices overpowering it. In this curry no whole or ground garam masala spices are used but just a hint of the green chilli flavor. So easy to make it in the Instant Pot. All you'd be doing is just spending 5 mins of your time sautéeing the onions and the lamb. Then you just have to close the lid and forget it. But don't forget to press the "keep warm" button to have it warm for dinner without overcooking it.

Course Dinner, Main Course, Non Vegetarian, Quick and Easy, supper

Cuisine indian cuisine

Ingredients

  

• 1 lb lamb
• 1 tsp ginger garlic paste
• 2 tbs vegetable oil
• 1/2 tsp turmeric
• 2-4 small green chillies
• 1 tsp coriander powder
• 1 large onion
• a sprig of cilantro chopped

Instructions

 

• Heat oil in the Instant Pot and saute the onions on "sauté less" setting till golden brown.
• Stir in the ginger garlic paste and add turmeric, coriander powder and salt followed by the lamb pieces.
• Sauté well in the masala. Add the green chillies and chopped cilantro.
• Add a cup of water. Cancel the sauté mode. Close the lid, turn the steam release valve to sealing position. Hit the meat/stew button and set the time for 20 mins.
• When you hear the second beep, do a QPR (quick pressure release).
• Open the lid when all the steam is out. The curry will be a little watery.
• Thicken it a little on sauté setting again.
• Garnish with chopped cilantro and enjoy with rice or rotis.

Print Recipe Pin Recipe Share on Twitter Share on Facebook