Using my Instant Pot Pro pressure cooker has made cooking tough cuts of meat an absolute breeze. Dishes that would normally take hours and hours of slow braising can now be cooked in an hour – something that is very welcome when time is limited. This lamb curry recipe is no different. Using stewing lamb ensures rich, meaty flavour but also usually means a longer cooking time to break down the tough meat. Using my Instant Pot, this curry takes an hour to cook and delivers tender meat in a rich, aromatic sauce.
Ingredients Needed
Stewing lamb. I used lamb knuckle and sliced shanks but you can use any stewing lamb of your choice. Onion. Fresh garlic cloves. Fresh ginger. Spices: Meat masala, turmeric, ground cardamom, chilli powder, ground coriander and ground cumin. Tomato. I used fresh tomato but canned tomatoes can also be used. Beef stock. Water can also be used, the stock just adds a little more flavour. Salt, black pepper and sugar.
How to cook lamb curry in an Instant Pot
Can I make this ahead?
Curry is a great make-ahead dish. The flavours get better as the curry rests. You can make this lamb curry the day in advance and keep it in an airtight container in the fridge. Re-heat before serving. Similarly, leftovers can be kept in the refrigerator for up to 3 days.
Instant Pot Recipes
I am partnered with Instant Brands South Africa. All opinions, words and images are my own.
