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.
- Cook temp
- 239°F
- 115°C · preheat
- Total time
- 50 min
- 15 prep · 25 cook
- Pull at
- 190°F
- USDA safe minimum
Lamb Curry | Instant Pot Lamb Curry · Foodies Terminal
Foodies Terminal demonstrates searing lamb shoulder in the Instant Pot, blooming ground spices in aromatics, and pressure cooking until tender.
- Target //Cook at High Pressure (239°F / 115°C) for 50 mins.
- Doneness //Pull when internal temperature reaches 190°F (USDA safe minimum).
- Golden Rule //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.
- Family Tweak //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.
Ingredients
- 2 lbsLamb Shoulder, cut into 1.5-inch cubes
- 14 ozCoconut Milk, full fat, one can
- 14 ozDiced Tomatoes, one can
- 1 largeYellow Onion, diced
- 4 clovesGarlic, minced
- 1 tbspFresh Ginger, minced
- 1 tbspGaram Masala
- 1 tspGround Turmeric
- 1 tspGround Cumin
- 1 tspGround Coriander
- 1/4 tspCayenne Pepper
- 1 tspKosher Salt
- 2 tbspFresh Cilantro, chopped, for garnish
- 2 cupsBasmati Rice, for serving
Send to Kroger
Untick anything you already have. One click sends the rest to your own cart.
Adds to your own Kroger cart — you'll sign in with Kroger the first time. Prices and availability depend on your store. Nothing is ordered until you check out at Kroger.
Get to the point
- 1
Sear 2 lbs cubed lamb shoulder in the Instant Pot on Saute mode until browned on all sides.
- 2
Add diced onion, garlic, ginger, garam masala, turmeric, cumin, coriander, and cayenne. Cook 2 minutes.
- 3
Stir in diced tomatoes and coconut milk. Lock lid and cook on High Pressure for 25 minutes.
- 4
Natural release 10 minutes, garnish with cilantro, and serve over basmati rice.
Step by step
Tap a step to cross it offSear the Lamb
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.
WhyBrowning the lamb first creates a deep caramelized flavor that no amount of spice can replicate on its own.
Build the Curry Base
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.
WhyBlooming the spices in the hot oil activates their essential oils and makes the curry taste ten times more aromatic.
Pressure Cook
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.
WhyThe coconut milk creates a creamy, rich sauce that balances the heat of the spices perfectly.
Garnish and Serve
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.
WhyA squeeze of fresh lime juice right before serving brightens the whole dish and cuts through the richness.
- Dad pro tip
- 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.
- Kid & toddler adjustment
- 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.
- Serve with
- Steamed basmati rice · Warm naan bread · Cucumber raita
- Reheating
- Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of coconut milk if the sauce has thickened too much.
- Calories
- 420
- Protein
- 32 g
- Carbs
- 14 g
- Fat
- 28 g
Nutrition source: USDA FoodData Central #172616. Cook-time basis: Instant Pot on High Pressure for 25 minutes with 10-minute natural release. USDA FSIS lamb stew tenderness target 190°F.
Frequently Asked Questions
How do you reheat leftover instant pot lamb curry without ruining the texture?
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of coconut milk if the sauce has thickened too much.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 190°F using an instant-read digital probe thermometer inserted into the thickest part.
How do I adapt this meal for picky kids or toddlers?
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.
What are the best side dishes to serve with this?
Recommended sides include Steamed basmati rice, Warm naan bread, Cucumber raita.