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!
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Main Dishes
Cuisine: Indian
Servings: 6 servings
Calories: 416kcal
Author: Julia
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.
Serving: 1of 6 | Calories: 416kcal | Carbohydrates: 9g | Protein: 33g | Fat: 25g | Fiber: 2g | Sugar: 6g