Easy Instant Pot Lamb Curry Recipe (Lamb Tikka Masala)
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.
4cupsbutternut squash, cubedapproximately 1 - 1¼ pounds of squash
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.
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.
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.
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.
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.
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.
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