Print

Pressure Cooker Lamb Curry Recipe Easy Tender Dinner with Hearty Veggies

pressure cooker lamb curry - featured image
Print Recipe

This pressure cooker lamb curry is a comforting, flavor-packed dinner featuring tender lamb, hearty vegetables, and a rich, spiced sauce. Quick to prepare and perfect for family gatherings or cozy weeknights, it’s a reliable, crowd-pleasing meal.

Ingredients

Scale
  • 2 lbs lamb shoulder or leg, cut into 2-inch cubes
  • Salt and pepper, to taste
  • 2 tbsp vegetable oil or ghee
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, minced
  • 2-inch piece fresh ginger, grated
  • 2 tbsp tomato paste
  • 1 cup crushed tomatoes (canned or fresh)
  • 1/4 cup plain yogurt (use dairy-free if needed)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper or chili powder (optional)
  • 1 whole cinnamon stick
  • 1 bay leaf
  • 2 medium potatoes, peeled and cut into chunks
  • 2 large carrots, sliced
  • 1 cup frozen peas
  • 1 cup low-sodium beef or lamb broth
  • 1/2 cup water
  • Fresh cilantro, chopped (for garnish)
  • Lemon wedges (optional, for garnish)

Instructions

  1. Pat lamb cubes dry with paper towels and season with salt and pepper.
  2. Set pressure cooker to ‘Sauté’ or medium-high heat. Add oil/ghee and brown lamb in batches, about 5 minutes per batch. Transfer browned lamb to a plate.
  3. Add diced onion to the pot and sauté until softened and golden, about 4-5 minutes. Stir in garlic and ginger, cook another minute.
  4. Add cumin, coriander, turmeric, garam masala, cayenne, cinnamon stick, and bay leaf. Cook for 1 minute, stirring constantly.
  5. Stir in tomato paste and crushed tomatoes. Cook for 2 minutes, scraping up any browned bits.
  6. Return lamb to the pot along with potatoes and carrots. Pour in broth and water. Stir well.
  7. Lock the lid and cook on high pressure for 30 minutes (electric) or 25 minutes (stovetop).
  8. Quick-release pressure carefully.
  9. Open lid, stir in yogurt and frozen peas. Taste and adjust salt or spice if needed. Simmer for 5 minutes with lid off to thicken if needed.
  10. Garnish with chopped cilantro and lemon wedges. Serve hot.

Notes

Brown the lamb for deeper flavor and add yogurt at the end to prevent curdling. Substitute sweet potatoes or other seasonal veggies as desired. For gluten-free, double-check broth and spice blends. Leftovers taste even better the next day and freeze well. If lamb isn’t tender, reseal and cook for another 10 minutes.

Nutrition

Keywords: lamb curry, pressure cooker, Instant Pot, Indian curry, hearty dinner, easy lamb recipe, gluten-free, dairy-free option, comfort food, family meal

Find it online: https://lucydishes.com/pressure-cooker-lamb-curry-recipe-easy-tender-dinner-with-hearty-veggies/