Easy Instant Pot Lamb Curry Recipe
Easy Instant Pot Lamb Curry recipe with tender lamb, butternut squash, curry spices, creamy tomato, and coconut sauce. A tasty and healthy weeknight meal, served with rice and cilantro garnish.
Servings 8 servings
Equipment
Ingredients
- 2 tablespoons ghee or pastured butter
- 2 pounds boneless lamb meat (shoulder, leg lamb, roast) cut into ½" 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, plus more to taste
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ cup water or broth, for deglazing
- ¼ cup tomato paste
- 1 13.5 oz full fat coconut milk
- 4 cups butternut squash, cut into 1" cubes approximately 1 - 1¼ pounds of squash
- 1 lime, juiced
- 1-2 teaspoons garam masala to finish optional
- ¼ bunch cilantro to garnish
Instructions
- Brown lamb: Press Saute and melt the ghee. Working in batches so you don't crowd the pot, brown the lamb on all sides. It'll release easily once it's actually browned, don't force it before then. Set the lamb aside.
- Add aromatics: Add the onion to the pot and cook until soft and translucent, about 5 minutes. Add the garlic and stir for 30 seconds. Press the "Cancel/Keep Warm" setting.
- Deglaze. Pour in the broth or water and scrape the bottom of the pot well with a wooden spoon. This part matters, any browned bits stuck to the bottom can trigger a burn warning once the tomato paste and coconut milk go in, so don't skip it.
- Add seasonings and squash: Stir in the coriander, cumin, salt, ginger, turmeric, paprika, and cayenne. Return the lamb to the pot along with any juices. Add the tomato paste and coconut milk, and stir to combine. Add the squash on top, no need to stir it in.
- Pressure cook: Press "Manual" and adjust the time to 10 minutes of cook time. Let the pressure release naturally for 10 minutes, then carefully do a quick release for the rest. This keeps the lamb tender without cooking the squash into mush during a long natural release.
- Serve: Stir in the lime juice and garam masala, if using. Taste and adjust salt as needed. Serve over basmati or jasmine rice, topped with fresh cilantro.
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.
Already have curry powder on hand? Skip the individual spices (coriander, cumin, turmeric, paprika, cayenne) and use 2 to 3 tablespoons of curry powder instead. It won't taste identical, curry powder blends vary a lot brand to brand, but it'll get you a good curry with less digging through the spice cabinet.
Nutrition
Calories: 194kcal | Carbohydrates: 16g | Protein: 16g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 848mg | Potassium: 645mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7747IU | Vitamin C: 23mg | Calcium: 73mg | Iron: 3mg