Instant Pot Indian Lamb Curry is a quick, easy, and absolutely delicious take on traditional lamb curry. This dairy-free lamb curry recipe uses coconut milk instead of heavy cream or yogurt to keep the curry creamy without the dairy.
I’ve been a huge fan of Indian curry since my early teen years. Indian Eggplant Curry (Bhaingan Bharta), Butter Chicken, Chicken Tikka Masala, and Lamb Curry are my all-time favorites.
A couple of years ago, I noticed that dairy wasn’t sitting with me as well as it used to and after taking a food sensitivity test, it was confirmed I have a delayed immune response to dairy.
That said, Indian curry is usually rich in heavy cream or half & half. I couldn’t possibly give up some of my favorite Indian-inspired meals, so I simply now make Indian curry with coconut milk instead of cream.
Which arrives us at what we’re doing here today. A quick, easy and delicious recipe for Instant Pot Indian Lamb Curry. Making curry in your pressure cooker is bangarang!
It requires hardly any time or effort, you can make a ginormous amount if you’d like, and it results in a lovely aromatic meal that will make you swoon!
Don’t be afraid of the super long ingredient list – most of the ingredients are spices, most or all of which you probably already own.
Aside from the spices, there are minimal ingredients required. All you need is lamb stew meat, coconut milk, tomato sauce (diced tomatoes work too!), and spinach.
How to Make Instant Pot Indian Lamb Curry:
Brown the lamb in your Instant Pot, then add all ingredients for the sauce (everything but the spinach) and stir well.
Cook on high for 15 minutes then allow Instant Pot to go into keep warm/natural release mode for 20 minutes. Manually release any remaining pressure.
Add the spinach and replace the cover. Give it a couple of minutes to allow the spinach to wilt, then stir well.
Serve this Instant Pot Indian Lamb Curry with Coconut Rice or Ginger Turmeric Aromatic Rice for a delicious meal!
Enjoy this speedy quick and easy dairy-free lamb curry recipe!
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Instant Pot Indian Lamb Curry
Dairy-free Indian lamb curry made in a pressure cooker is incredibly tender, flavorful and easy to make any night of the week!
- 2 Tbsp avocado oil
- 2 lbs lamb stew meat
- 1/2 yellow onion, finely diced
- 4 cloves garlic
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can full-fat coconut milk
- 1 1/2 Tbsp fresh ginger, peeled and grated
- 2 tsp ground corriander
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom, optional
- 1/8 tsp saffron threads, optional
- 1 tsp sea salt, to taste
- 1 Tbsp pure maple syrup, optional
- 5 ounces baby spinach
- Plug in your Instant Pot and press the Saute button. Add the oil and allow it to heat up for a couple of minutes. Add the lamb stew meat and brown for 2 to 3 minutes, or until the meat has a nice sear on it.
- Add the remaining ingredients except for the spinach to the Instant Pot and stir well.
- Secure the lid on the Instant Pot and select the Manual button. Pressure cook on high for 15 minutes, keeping the vent sealed. Allow Instant Pot to go into natural release (keep warm) mode for 20 minutes. Manually release any remaining pressure before opening the lid.
- Stir in the spinach and replace the cover. Allow curry to sit for a couple of minutes as the spinach wilts.
- Serve lamb curry with choice of steamed rice, coconut rice, or turmeric/saffron rice.
Nutrition InformationYield 6 Serving Size 1 of 6
Amount Per Serving Calories 416Total Fat 25gUnsaturated Fat 0gCarbohydrates 9gNet Carbohydrates 7gFiber 2gSugar 6gProtein 33g
Thursday 15th of December 2022
Love this recipe!!! I would love to add potatoes. Do you have recommendation on how to do that with the instant pot? I always get a little nervous cooking with instant pots and changing up recipes haha
Tuesday 13th of July 2021
If curry is a blend of those spices you listed in the comment section, could I just use curry powder Instead? 🙂
Wednesday 14th of July 2021
Yes, absolutely! If you need a bigger flavor boost, add curry powder to taste. xoxoxo
Monday 5th of April 2021
Delicious dish - and simple recipe... I did it with double the quantities of everything; I had a 2.8KG boneless shoulder from Costco and used about 2KG of it.
Completely tender - with browning outside the instant pot, in a regular pan given the quantities, and did a quick vent as I was in a rush of sorts.
Those who mention the 'mild' spicing.. add in red chilies or other hotness ingredient to taste! I did a few dashes of Franks Red Hot sauce...
Perfect blend with the coconut milk. If one wants it slightly thicker, reduce the tomato sauce and/or coconut milk by half.
Monday 5th of April 2021
I'm so happy you like it, Robin! Thank you so much for the thorough feedback! xoxoxo
Saturday 7th of November 2020
Shouldn’t there be curry in a curry dish?
Sunday 8th of November 2020
Curry is a blend of spices. Indian curry is traditionally comprised of cumin, coriander, ginger, turmeric and garlic. Hope you enjoy the curry!
Victoria Lynn Smith
Tuesday 3rd of November 2020
Two questions. Is this dish spicy? And how does using or not using the maple impact the taste of the dish? Thanks.
Tuesday 3rd of November 2020
It's a very mild dish, as I know people have different preferences when it comes to spice :) I figure you can always add spice but not take it away. Omitting the maple won't affect the dish at all...it'll still be nice and flavorful, just without the sweet contrast. Hope you love it!! xoxo