Instant Pot Lamb Curry

Ingredients

• 1 kg lamb (cut into bite-sized pieces; mutton can also be used)
• 3 tbsp vegetable oil (for sautéing)
• 2 onion (finely chopped)
• 2 tbsp ginger-garlic paste
• 3 tbsp curry powder (or your preferred masala blend)
• 1 tsp turmeric powder
• 2 tomatoes (chopped or pureed)
• 3 potatoes (peeled and quartered (Up-to-Date variety recommended))
• 1 cup water (adjust as needed for desired gravy consistency)
• salt (to taste)
• fresh cilantro (for garnish)

Steps

1. 1

   Turn on the Instant Pot and select the 'Sauté' function. Allow the inner pot to heat up.

2. 2

   Add the vegetable oil to the pot. Once hot, add the chopped onions and sauté until they are translucent and starting to turn golden brown.

3. 3

   Stir in the ginger-garlic paste and sauté for about 1 minute until fragrant.

4. 4

   Add the curry powder and turmeric. Stir well for a few seconds to toast the spices, being careful not to let them burn.

5. 5

   Add the lamb pieces to the pot. Stir to coat the meat thoroughly with the spice mixture and sauté until the meat is browned on all sides.

6. 6

   Add the chopped tomatoes and salt. Cook for 2-3 minutes until the tomatoes begin to soften.

7. 7

   Pour in the water. Use a wooden spoon to scrape the bottom of the pot to ensure no bits of meat or spices are stuck (this prevents the 'Burn' notice).

8. 8

   Add the quartered potatoes on top of the meat.

9. 9

   Cancel the 'Sauté' function. Secure the Instant Pot lid and ensure the pressure valve is set to the 'Sealing' position.

10. 10

    Select 'Pressure Cook' (or 'Manual') on High Pressure and set the timer for 20-25 minutes, depending on the cut of lamb.

11. 11

    Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining steam.

12. 12

    Open the lid, stir gently, and garnish with fresh cilantro before serving.

Notes

If using mutton instead of lamb, increase the pressure cooking time by 10-15 minutes as it is a tougher meat. Ensure you deglaze the bottom of the pot thoroughly with water before pressure cooking to avoid the 'Burn' error.

Nutrition per serving

• main
• lamb
• curry
• instant pot
• pressure cooker
• dinner
• spicy