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    Home » Recipes » Entrées » Instant Pot Lamb Curry Recipe (Lamb Tikka Masala)

    Instant Pot Lamb Curry Recipe (Lamb Tikka Masala)

    by: Anya·posted: Nov 2, 2017·updated: Apr 17, 2023·19 CommentsThis post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Jump to Video Print Recipe
    photo of lamb squash curry with white rice and text overlay.

    This easy Instant Pot Lamb Curry recipe features tender lamb meat, butternut squash (or another hardy veggie), warm curry spices, and a creamy tikka masala blend of tomato sauce and coconut milk. This easy-to-make recipe is a delicious and healthy meal for busy weeknights. Pair it with rice and garnish with cilantro, and you have a perfect meal!

    lamb curry recipe with rice and cilantro on white bowl.

    This pressure cooker lamb curry is a delicious, flavorful, and easy meal for any occasion.

    You will love this mouthwatering dish. It combines succulent lamb with butternut squash's sweet, nutty flavor, all in a rich aromatic curry sauce that will satisfy your cravings. Double the recipe for easy meal prep that you can enjoy later.

    The best part, it's all made in your pressure cooker. This versatile kitchen appliance is excellent at creating other tasty and convenient meals like Creamy Chicken Wild Rice soup and Sprouted Brown Rice with Beef.

    The Instant Pot also makes perfectly fluffy and tender grains like buckwheat and millet to accompany this curry recipe.

    Jump to:
    • Why you'll love this lamb curry recipe
    • Ingredients
    • Variations
    • Helpful Tips
    • Step-by-Step Instructions
    • Helpful Tools & Links
    • Serving Suggestions
    • Storage and Reheating Instructions
    • FAQs
    • Printable Recipe

    Why you'll love this lamb curry recipe

    Flavorful: The combination of tender meat, creamy coconut, and rich warm spices creates a complex and satisfying flavor profile.

    Nutritious: Lamb tikka masala contains anti-inflammatory spices like turmeric, ginger, and paprika. This curry recipe also has butternut squash, rich in fiber and vitamins. Plus, lamb is an excellent source of protein and iron.

    Easy to make: Using an Instant Pot makes this recipe a breeze to prepare, perfect for busy days. And this also makes fantastic leftovers.

    Versatile: Customize this lamb coconut curry to your liking by adding more or less spice, adjusting vegetables, or swapping out the lamb for another protein. Check out specific suggestions below.

    squash and lamb curry with white rice and cilantro.

    Ingredients

    • Lamb: The star of the show, adding a rich, meaty flavor and texture to the curry, as well as a good source of protein and iron. I used boneless lamb shoulder cut into small pieces.
    • Onion: Common ingredient in many curries, adding a savory and slightly sweet flavor. It also provides texture and helps to balance the spices.
    • Butternut squash: This vegetable adds a sweet flavor and smooth texture to the curry. It also helps to thicken the sauce and provides a nice contrast to the tender lamb.
    • Coconut milk: This adds a creamy and mildly sweet note to the curry and helps to balance the spices while providing a cooling contrast to the heat.
    • Tomato paste: Adds a tangy and slightly sweet flavor to the lamb coconut curry. It also helps to thicken the sauce and provides a savory base for the spices.
    • Aromatics and seasonings: Zesty garlic and aromatic spices like ground coriander, cumin, ginger, turmeric, paprika, and cayenne pepper add excellent flavor.

    See the recipe card for exact quantities.

    💭Make it Nutrient Dense: When possible, buy New Zealand lamb as they are entirely 100% fed and finished on grass. 

    Variations

    Swap out the butternut squash for another hardy veggie like pumpkin, acorn squash, or sweet potatoes. You can even use russet potatoes.

    Use your favorite seasonings or whatever you happen to have on hand. Use a similar spice blend like tikka masala, curry powder, garam masala, or another spice mix. You can also add whole spices like bay leaves, cardamom pods, and cinnamon sticks, then retrieve them before serving.

    Try a different cut of meat, like chicken. Cut the cooking time by half since the chicken will cook faster. I have a stovetop butter chicken recipe that you may love with similar flavors. This recipe will also be terrific with the beef roast, but you may need to adjust the cook time.

    red meat and squash curry with white rice.

    Helpful Tips

    Sear lamb first for best flavor. This makes a very tender lamb curry and creates a beautiful crust on the meat. Doing this on saute function in the Instant Pot liner will keep the splatters contained.

    Dice butternut squash into uniform pieces. Cutting them into ½" cubes will ensure a smooth but distinct texture.

    Serve lamb curry over rice cooked in bone broth for extra nutrition. Cook the rice in the morning and set it aside to cool down so it produces resistant starch. Curious to learn more about resistant starch? Read this article from Chris Kresser on that topic.

    💭Pro tip: If the list of the spices and seasonings is overwhelming to you, use a storebought blend mix like garam masala. In lieu of the spices listed in recipe card, use three tablespoons of the garam masala mix. 

    Step-by-Step Instructions

    The complete printable recipe is below in the recipe card for your convenience.

    This easy lamb curry recipe comes together quickly in one pot. The hardest part is waiting for the pressure to release fully.

    browning lamb pieces in instant pot.

    Step 1. Brown lamb

    Saute lamb pieces directly in the instant pot liner and brown on all sides. Stir occasionally after it has browned.

    onions added to lamb in instant pot.

    Step 2. Add onions

    Cook diced onions to the lamb until softened and translucent. Add garlic and stir.

    💭Pro tip: If browning lamb has produced stuck pieces to the bottom of the inner pot, the juices released from onions should loosen all of that. Ensure that nothing is stuck to the bottom to avoid a burn notice.
    Adding seasonings to instant pot curry recipe.

    Step 3. Season

    Add all seasonings to the meat and onions and stir to combine. Add tomato paste, coconut milk, and diced butternut squash. Stir to mix well.

    adding squash and seasonings to instant pot curry.

    Step 4. Pressure cook

    Program the Instant Pot to cook manually for 10 minutes. Followed by natural release of pressure. Stir to ensure all ingredients are combined well.

    💭Pro tip: Ensure the safety valve is down indicating the pressure has fully released before opening the lid. 
    instant pot lamb and coconut curry in white bowl.

    Helpful Tools & Links

    Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.

    • Tools: chef knife, cutting board, Instant Pot pressure cooker
    • Ingredients: real salt, black pepper, ground ginger, ground turmeric, ground cumin, ground coriander, ground paprika, cayenne pepper. 
    • Storage Supplies: glass snap containers

    Serving Suggestions

    We love serving this lamb tikka masala with jasmine or basmati rice. Here's a foolproof method of getting perfect rice in Instant Pot every time. Better yet, cook it in bone broth for an excellent nutrient boost.

    You can serve this lamb and butternut squash curry over cauliflower rice to make it grain-free. And dip with sourdough naan bread for that ultimate experience.

    Lamb Coconut Curry pairing suggestions
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      Easy Roasted Broccolini Recipe (Low Carb, GAPS, Primal)
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    Storage and Reheating Instructions

    To store: Leftover pressure cooker lamb curry can be kept in an airtight container in the fridge for up to 5 days. It tastes great the next day when flavors melded together.

    Storage containers: These glass snap containers are perfect for leftovers

    To reheat: To reheat, gently warm lamb tikka masala in a small saucepan over low heat on the stovetop, stirring often.

    close up of lamb curry with tomato coconut sauce.

    FAQs

    Can I freeze lamb coconut curry?

    Yes, this curry recipe can be frozen for up to three months in an airtight container. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat when ready to eat.

    What cut of lamb is best for curry?

    Use a boneless lamb cut such as the leg of lamb, lamb shoulder, or lamb roast when making lamb curry. These cuts are tough and benefit from the pressure cooking. You can also use lamb stew meat, which is a combination of different cuts and is already conveniently cut into bite-sized pieces.

    What is the difference between tikka masala and curry?

    Tikka masala is a specific type of curry made of a blend of spices and creamy, tomato-based sauce. Curry is a more general term that often refers to a wide variety of dishes that include vegetables. This Indian lamb curry recipe has tikka masala flavors.

    Looking for more related recipes? Here are some ideas:
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      Creamy Butternut Squash Gratin with Caramelized Onions
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      Air Fryer Roasted Butternut Squash
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      Instant Pot Tuscan Kale, Squash and Chicken Soup (Paleo, Whole30, Low-Carb)
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      Scalloped Sweet Potatoes with Bacon (Whole30, Paleo)
    Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

    Printable Recipe

    Lamb and Butternut Squash Curry made in the electric pressure cooker (Instant Pot) starts with tender grass-fed lamb, diced butternut squash, creamy coconut milk, and loads of curry flavor. Naturally #paleo, #whole30, and #GAPS for optimal nutrition. #instantpot #cleaneating

    Easy Instant Pot Lamb Curry Recipe (Lamb Tikka Masala)

    Anya @ Prepare & Nourish
    Easy Instant Pot Lamb Curry recipe featuring tender lamb, butternut squash, curry spices, creamy tomato, and coconut sauce. A tasty and healthy weeknight meal, served with rice and cilantro garnish.
    5 from 3 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine Indian
    Servings 8 servings
    Calories 167 kcal

    Equipment

    • Instant Pot

    Ingredients
      

    • 2 tablespoons ghee or pastured butter
    • 1 ½ pounds boneless lamb meat (shoulder, leg lamb, roast) cut into 1" pieces
    • 2 cups yellow onion, diced approximately 1 large yellow onion
    • 1 tablespoon garlic, minced approximately 3 garlic cloves
    • 1 tablespoon ground coriander
    • 1 tablespoon ground cumin
    • 2 ½ teaspoons sea salt
    • 1 teaspoon ground ginger
    • 1 teaspoon ground turmeric
    • 1 teaspoon paprika
    • ¼ teaspoon cayenne pepper
    • ¼ cup tomato paste
    • 1 13.5 oz full fat coconut milk
    • 4 cups butternut squash, cubed approximately 1 - 1¼ pounds of squash
    Prevent your screen from going dark

    Instructions
     

    • Brown lamb: Press "Saute" on Instant Pot and melt ghee or butter. Add lamb in a single layer, being careful not to overcrowd and brown on all sides. The meat should release easily once it is adequately browned.
      sauteeing lamb in instant pot.
    • Add aromatics: Add the diced onion to browned lamb and continue to saute until softened and translucent, about 5 minutes. Add minced garlic and stir. Press the "Cancel/Keep Warm" setting. 
      adding onions to lamb in instant pot.
    • Add seasonings and squash: Add all seasonings and stir to combine. Pour in the coconut milk, and tomato paste, and add in the squash. Stir well.
      seasonings added to instant pot.
    • Pressure cook: Press "Manual" and adjust the time to 10 minutes of cook time. Then allow to release pressure naturally until the safety pin is down.
      coconut curry with lamb and squash in instant pot.
    • Serve: Carefully open the lid and stir to combine all ingredients. Check for salt and pepper and adjust as needed. Serve over basmati or jasmine rice.
      instant pot lamb and coconut curry in white bowl.

    Video

    Notes

    Storage: Leftovers can be stored in an airtight container for up to 5 days in the fridge. Reheat on the stove top in a small saucepan on low heat.
    Helpful Tips: Dice lamb and squash into small uniform pieces so it cooks evenly and produces tender lamb. You may use about three tablespoons of premixed spice blend (garam masala, tikka masala, curry blend) instead of the individual spices called for in the recipe.
    Variations: Swap out the squash for pumpkin, sweet potatoes, or russet potatoes. Try a different protein, like chicken or beef. You may need to adjust cooking time though.

    Nutrition

    Calories: 167kcal | Carbohydrates: 15g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 835mg | Potassium: 584mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7725IU | Vitamin C: 20mg | Calcium: 67mg | Iron: 3mg
    Nutrition Information
    The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
    Keyword instant pot lamb curry, lamb curry recipe, lamb tikka masala
    ©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Mention @prepareandnourish and be sure to tag #prepareandnourish!

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    Sharing wholesome recipes using seasonal ingredients and simplified methods since 2014. My hope is you'll feel right at home in this online kitchen, where you'll find real food recipes for real families.

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      Recipe Rating




    1. Gina L Orlando says

      December 26, 2018 at 6:01 pm

      This tastes incredible. So rich and hearty. I worried the squash would disintegrate but it didn't. Made this as a meal prep for the week but we can't stop tasting it. Husband loves it too.

      Reply
    2. Steve Palmer says

      April 15, 2019 at 9:28 am

      I made this last night for my family and it’s the best instant pot receipt I’ve ever made - simply unbelievable!

      Hopefully there are more instant pot recipes in future- thank you so so much! This will be a weekly regular for sure!

      Reply
      • Anya says

        April 15, 2019 at 9:55 am

        Thank you Steve for the kind comment. I do have more Instant Pot recipes here: https://prepareandnourish.com/tag/pressure-cooker/. Enjoy!

        Reply
        • valerie says

          January 09, 2020 at 7:25 pm

          Made this for the first time tonight and was delicious enough to prompt my first recipe comment ever! We had neighbors for dinner and everyone from the 7 year old to the 75 year old loved it. I find so many of the quick and easy Instant Pot recipes lack good depth of flavor, but this was not the case. My first recipe from this blog as well, so will definitely look around for more!

          Reply
          • Anya says

            January 18, 2020 at 11:34 pm

            So thrilled to hear that Valerie! Thank you for leaving your sweet comment.

            Reply

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