Lamb Curry is popularly called ‘mutton curry’ in India, irrespective of whether it is made from lamb or goat meat. ‘Mutton’ is used in various recipes like ‘mutton fry’, mutton chops’, mutton biryani and so on. All these recipes are delicious in their own way. I hardly eat any meat these days, but on popular demand I end up cooking this delicious curry when I invite friends over to dinner. I enjoy it most with steamed, fragrant basmati rice. It’s an irresistible combination!
Marinating for Lamb Curry
Unquestionably, I consider this the most key aspect of lamb curry. The more you marinate, the better the spices get absorbed and make the dish so much more flavorful. Lamb meat can be tough and the best way to soften it is with ingredients like yogurt or papaya fruit. In the days when I used to cook meat regularly, I would peel, cut, and freeze several portions of papaya fruit, just to use in marinades! It helps you get that fall-off-the-bone meat that you crave for. Give it a try.
Ingredients for Lamb Curry
Just as with most Indian meat-based curries, several spices are used in lamb curry. These blend very well with the meat, to bring out some amazing flavors when cooked. Whole spices like cloves, cardamom, cinnamon bark are also added in certain recipes – this is optional. These are used in very small quantities, so as not to overwhelm the palette. If you go to an Indian grocery, you’ll find ‘lamb curry masala’ which will have a bunch of these spices plus some chemicals you don’t want to put in your body. Which is one of the reasons I make my own easy Garam Masala and Ginger & Garlic Paste. They are very easy to make and store in small quantities.
Delicious Instant Pot Lamb & Potato Curry
Due to its ability to perform multiple functions like sauté, pressure cook, slow cook and so on, I think the Instant Pot (IP) is ideal for this recipe. You can switch between various modes at the flick of a button. For this recipe I used the sauté and slow cook modes. However, if you are in a rush, you can use the pressure cook mode for 40 minutes. I find that slow cooking makes meat based dishes more flavorful, so I try to slow cook when I have the luxury of time.
Lamb is an excellent source of vitamin B12 and a very good source of protein, selenium, and niacin. Cooking with extra virgin coconut oil here is far healthier than using regular vegetable oil as in the traditional version.
Check out some of our delicious Indian curries:
- Yummy Green Beans & Potato Curry
- Egg Curry
- Baked Spicy Chicken Curry
- Baingan Bartha-Roasted Eggplant Curry
- Chana Masala-Spiced Chickpeas Curry
- Aloo Gobi
- Bhindi (Okra) Masala
- Baingan Bartha-Roasted Eggplant Curry
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Delicious Instant Pot Lamb & Potato Curry
Ingredients
- 1/4 Cup Onion - Fine Cut
- 1/4 Cup Tomato - Fine Cut
- 1/8 Cup Cilantro - Fine Cut
- 1 Teaspoon Ginger & Garlic Paste
- 2 Teaspoons Red Chili Powder
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoons Garam Masala
- 1/2 Teaspoon Coriander Powder
- 1 Teaspoon Sea Salt - Or To Taste
- 1 Tablespoon Coconut Oil - Extra Virgin
Marinade
- 1/2 Pound Lamb - Shoulder, Small Pieces
- 1 Tablespoon Yogurt - Plain, Whole Milk
- 1/4 Cup Potato - Large Pieces
- 1 Teaspoon Ginger & Garlic Paste
- 2 Tablespoons Papaya Fruit - Fresh, crushed
- 1 Teaspoon Red Chili Powder
- 1/8 Teaspoon Saffron - Strands
- 1/2 Teaspoon Turmeric Powder
- 1/4 Teaspoon Poppy Seeds
- 1/2 Teaspoon Sea Salt
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Coriander Powder
Instructions
- Mix all the marinade ingredients well, transfer to an airtight container and refrigerate for 3 to 6 hours.
- Set IP on sauté mode, add coconut oil and wait for 'hot' sign. Add anion and ginger/garlic paste, cook till onions turn golden brown. Add turmeric, chili powder and mix well.
- Add tomatoes, salt and continue sautéing till you have a uniform paste. Add garam masala, coriander powder and mix well.
- Add the marinated lamb and potato to the pot and continue stirring the mixture for 10 minutes. Add ½ cup filtered water to the mixture, mix thoroughly and close the lid. You have two options here: 1. Set to 'slow cook' mode for 3 hrs. or 2. Set on manual, high pressure mode for 40 minutes (wait for NPR).
- Transfer the cooked lamb curry to a serving bowl and sprinkle finely cut cilantro.
Hi Mary, please go ahead and look at some of the fixes we have made to this recipe and let us know if it is clear now. Thanks!
Hello! Recipe looks delicious, but I don’t have a pressure cooker. You mentioned posting a recipe for a slow cooker? I would be delighted to hear how to cook it in a slow cooker. Thanks.