Lamb Curry is popularly called ‘mutton curry’ in India, irrespective of whether it is made from lamb or goat meat. ‘Mutton’ is used in various recipes like ‘mutton fry’, mutton chops’, mutton biryani and so on. All these recipes are delicious in their own way. I hardly eat any meat these days, but on popular demand I end up cooking this delicious curry when I invite friends over to dinner. I enjoy it most with steamed, fragrant basmati rice. It’s an irresistible combination!

Marinating for Lamb Curry

Unquestionably, I consider this the most key aspect of lamb curry. The more you marinate, the better the spices get absorbed and make the dish so much more flavorful. Lamb meat can be tough and the best way to soften it is with ingredients like yogurt or papaya fruit. In the days when I used to cook meat regularly, I would peel, cut, and freeze several portions of papaya fruit, just to use in marinades! It helps you get that fall-off-the-bone meat that you crave for. Give it a try.

Ingredients for Lamb Curry

Just as with most Indian meat-based curries, several spices are used in lamb curry. These blend very well with the meat, to bring out some amazing flavors when cooked. Whole spices like cloves, cardamom, cinnamon bark are also added in certain recipes – this is optional. These are used in very small quantities, so as not to overwhelm the palette. If you go to an Indian grocery, you’ll find ‘lamb curry masala’ which will have a bunch of these spices plus some chemicals you don’t want to put in your body. Which is one of the reasons I make my own easy Garam Masala and Ginger & Garlic Paste. They are very easy to make and store in small quantities.

Delicious Instant Pot Lamb & Potato Curry

Due to its ability to perform multiple functions like sauté, pressure cook, slow cook and so on, I think the Instant Pot (IP) is ideal for this recipe. You can switch between various modes at the flick of a button. For this recipe I used the sauté and slow cook modes. However, if you are in a rush, you can use the pressure cook mode for 40 minutes. I find that slow cooking makes meat based dishes more flavorful, so I try to slow cook when I have the luxury of time.

Check out some of our delicious Indian curries:

• Yummy Green Beans & Potato Curry
• Egg Curry
• Baked Spicy Chicken Curry
• Baingan Bartha-Roasted Eggplant Curry
• Chana Masala-Spiced Chickpeas Curry
• Aloo Gobi
• Bhindi (Okra) Masala
• Baingan Bartha-Roasted Eggplant Curry

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1 from 1 vote

Delicious Instant Pot Lamb & Potato Curry

This hearty, spicy, lamb and potato curry is delicious! With fall-off-the-bone meat and chunky potatoes it is a perfect winter recipe. This flavorful lamb curry is best enjoyed with steamed basmati rice, fresh sliced onion and a wedge of fresh cut lime.

Course Main Course

Cuisine Indian

Keyword Cilantro, Garam Masala, Garlic, Ginger, Lamb, Onion, Poppy Seeds, Red Chili Powder, saffron strands, Tomato, turmeric powder

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free

Prep Time 10 minutes

Cook Time 3 hours 20 minutes

Marinate Lamb 6 hours

Total Time 6 hours 30 minutes

Servings 2 People

Calories 431kcal

Ingredients

• 1/4 Cup Onion - Fine Cut
• 1/4 Cup Tomato - Fine Cut
• 1/8 Cup Cilantro - Fine Cut
• 1 Teaspoon Ginger & Garlic Paste
• 2 Teaspoons Red Chili Powder
• 1/2 Teaspoon Turmeric Powder
• 1 Teaspoons Garam Masala
• 1/2 Teaspoon Coriander Powder
• 1 Teaspoon Sea Salt - Or To Taste
• 1 Tablespoon Coconut Oil - Extra Virgin

Marinade

• 1/2 Pound Lamb - Shoulder, Small Pieces
• 1 Tablespoon Yogurt - Plain, Whole Milk
• 1/4 Cup Potato - Large Pieces
• 1 Teaspoon Ginger & Garlic Paste
• 2 Tablespoons Papaya Fruit - Fresh, crushed
• 1 Teaspoon Red Chili Powder
• 1/8 Teaspoon Saffron - Strands
• 1/2 Teaspoon Turmeric Powder
• 1/4 Teaspoon Poppy Seeds
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Garam Masala
• 1/2 Teaspoon Coriander Powder

Instructions

• Mix all the marinade ingredients well, transfer to an airtight container and refrigerate for 3 to 6 hours.
  
• Set IP on sauté mode, add coconut oil and wait for 'hot' sign. Add anion and ginger/garlic paste, cook till onions turn golden brown. Add turmeric, chili powder and mix well.
  
• Add tomatoes, salt and continue sautéing till you have a uniform paste. Add garam masala, coriander powder and mix well.
  
• Add the marinated lamb and potato to the pot and continue stirring the mixture for 10 minutes. Add ½ cup filtered water to the mixture, mix thoroughly and close the lid. You have two options here: 1. Set to 'slow cook' mode for 3 hrs. or 2. Set on manual, high pressure mode for 40 minutes (wait for NPR).
  
• Transfer the cooked lamb curry to a serving bowl and sprinkle finely cut cilantro.
  

Notes

Goes well with Methi Paratha, Brown Jeera Rice or Jeera Quinoa.

*Use organic ingredients wherever possible. Use pasture-raised meats. 

Nutrition

Nutrition Facts

Delicious Instant Pot Lamb & Potato Curry

Serving Size

 

125 g

Amount per Serving

Calories

431

% Daily Value*

Fat

 

35

g

54

%

Saturated Fat

 

18

g

113

%

Cholesterol

 

84

mg

28

%

Sodium

 

1871

mg

81

%

Potassium

 

472

mg

13

%

Carbohydrates

 

8

g

3

%

Fiber

 

3

g

13

%

Sugar

 

3

g

3

%

Protein

 

21

g

42

%

Vitamin A

 

1263

IU

25

%

Vitamin C

 

14

mg

17

%

Calcium

 

66

mg

7

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.