Instant Pot Lamb Curry
Tender cubes of lamb shoulder simmered in a fragrant coconut milk curry with warm spices, pressure cooked until melt-in-your-mouth tender.
Lamb Curry / Rogan Josh (Boneless Lamb Shoulder Chunks)
2 lb boneless lamb shoulder or leg, trimmed of excess hard fat and cut into 1.5-inch cubes, browned on Sauté mode, then pressure cooked with spiced tomato-onion curry gravy and 1/2 cup water
instant-pot Timer
Set for 25 mins @ High Pressure (239°F / 115°C)
Ingredients
Base recipe calibrated for 6 adults.
Get to the Point Execution
Sear 2 lbs cubed lamb shoulder in the Instant Pot on Saute mode until browned on all sides.
Add diced onion, garlic, ginger, garam masala, turmeric, cumin, coriander, and cayenne. Cook 2 minutes.
Stir in diced tomatoes and coconut milk. Lock lid and cook on High Pressure for 25 minutes.
Natural release 10 minutes, garnish with cilantro, and serve over basmati rice.
Step-by-Step Guided Instructions
Cut 2 lbs lamb shoulder into 1.5-inch cubes. Season with salt and pepper. Set the Instant Pot to Saute mode and add 2 tablespoons oil. Sear lamb in two batches until browned on all sides, about 3 minutes per batch. Remove and set aside.
Browning the lamb first creates a deep caramelized flavor that no amount of spice can replicate on its own.
Add 1 diced onion to the pot and cook 3 minutes. Add 4 minced garlic cloves and 1 tablespoon minced fresh ginger, cook 1 minute. Stir in 1 tablespoon garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, and 1/4 teaspoon cayenne. Cook 30 seconds until fragrant.
Blooming the spices in the hot oil activates their essential oils and makes the curry taste ten times more aromatic.
Add one 14 oz can diced tomatoes and one 14 oz can coconut milk. Stir well, scraping up any browned bits. Return the seared lamb to the pot. Lock the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes. Natural release for 10 minutes, then quick release.
The coconut milk creates a creamy, rich sauce that balances the heat of the spices perfectly.
Stir the curry gently, taste for salt, and adjust seasoning. Garnish with fresh chopped cilantro. Serve over steamed basmati rice with warm naan bread on the side.
A squeeze of fresh lime juice right before serving brightens the whole dish and cuts through the richness.
This is the recipe that makes you look like you spent all afternoon cooking when you actually spent 15 minutes of active work. The Instant Pot does the heavy lifting and the spices do the rest.
Skip the cayenne pepper entirely for kids. Serve the rice on the side so they can control how much sauce they want. Some kids prefer to dip their naan in the sauce instead.
- Steamed basmati rice
- Warm naan bread
- Cucumber raita
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of coconut milk if the sauce has thickened too much.