Instant Pot Lamb Curry

Instant Pot Lamb Curry

We love this Instant Pot Lamb Curry recipe from Instant Pot South Africa. It pairs perfectly with fluffy rice on a cold winters evening.

Enjoy this magic Instant pot Lamb Curry winter meal in under an hour with Instant Pot!

Curry Ingredients:

  • 2 Tbsp oil (ghee/coconut/sunflower)
  • 1kg lamb stew pieces
  • 1 onion, chopped
  • 1 tsp grated ginger
  • 2 tsp crushed garlic
  • 1 tomato grated or 2 tbsp tomato purée
  • ½ tsp turmeric
  • Ground cumin 1 tsp
  • Gound coriander 1 tsp
  • 1 tsp curry powder/masala
  • 1-2 fresh chillies or 1 tsp chilli powder or dried chillies (or leave out if prefer mild)
  • And 2 to 4 peeled, chopped potatoes (depends on how much you like potatoes), or sweet potatoes
  • ½ Cup water
  • Optional extra: Diced Carrots and peas
  • chopped coriander and yoghurt to serve

Curry Method:

Switch your Instant Pot to Sauté mode & allow the inner pot to warm up. Then Add 2 tbsp of oil. Next Add the onions & cook gently till softened. Add lamb stew pieces and stir well until sealed all over on the outside. Stir in 1 tsp grated ginger & 2 tsp crushed garlic, cook for 2-3 mins. Then add a little water if sticking. Add the spices and tomato, stir well & cook for 2-3 mins. Add 1/2 cup water & stir well to deglaze, making sure nothing is sticking at the bottom of the inner pot.

Push Cancel to switch off Sauté mode. Secure the lid and move the vent up to Sealing Position (for Duo series), lid will seal automatically with Duo Plus. Push Meat / Stew on High Pressure and set time to 25 mins. When time is finished allow a Natural Pressure Release (let the Instant Pot sit until the pin drops). Open lid and stir well. If the sauce is too thin, squash a few potatoes to thicken and then switch back to Sauté mode and allow it to simmer for 5 – 10 mins.

Serve with basmati rice, chopped coriander and yoghurt.

Rice Ingredients:

1 Cup basmati rice
¾ Cup water
½ tsp salt

Rice Method:

To make the Instant Pot basmati rice in just 20mins, first rinse the rice under some water, until the water runs clear. Add it to the inner pot. Add the same size cup of water (always use a 1:1 ratio). Then set to Pressure Cook on High for 5 mins. Once done, do a quick release and open the lid. Fluff with a fork and serve! No more standing around, waiting, watching. Let Instant Pot do the work!

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