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Authentic Indian Lamb Curry (Stovetop & Instant Pot) Recipe

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4.3 from 72 reviews

  • Author: Diane
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings

Description

This Authentic Indian Lamb Curry offers a rich and flavorful experience combining tender lamb pieces simmered in a complex blend of spices, yogurt, and tomato. The recipe works beautifully on the stovetop or in an Instant Pot, delivering deeply aromatic and satisfying curry that showcases traditional Indian cooking techniques with a perfect balance of heat, earthiness, and creaminess.

Ingredients

Meat

  • 1 lb (~450g) lamb (leg or shoulder, cut into 2.5 inch pieces)

Spices and Whole Seeds

  • 1 large bay leaf
  • 1 inch cinnamon stick
  • 3 dried Kashmiri chillis (or 1 teaspoon chili flakes)
  • 1 black cardamom pod (or green cardamom)
  • 1 twig mace (optional)
  • 6 cloves
  • 1.5 teaspoon cumin seeds

Vegetables and Aromatics

  • 3/4 cup onions (chopped)
  • 1 large tomato (about 1/2 cup chopped)
  • 1 tablespoon ginger (minced)
  • 1 tablespoon garlic (minced)

Liquids and Dairy

  • 3 tablespoon oil (mustard or cooking oil)
  • 1/2 cup plain yogurt, whisked
  • 1.5 teaspoon ghee (optional)
  • 1 to 1.5 cup water (for simmering)

Powdered Spices

  • 1 teaspoon salt (adjust to taste)
  • 1 tablespoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 tablespoon Kashmiri chilli powder (or paprika for color)
  • 1/2 tablespoon red chilli powder (hot) (or cayenne, adjust to taste)
  • 1.5 teaspoon garam masala powder

Instructions

  1. Prepare Cooking Vessel: If cooking on stovetop, use a wide-mouthed Dutch oven or heavy pot/kadai with lid to ensure even heat conduction for slow and tender cooking of lamb.
  2. Warm Oil and Toast Whole Spices: Heat oil on medium heat until warm. Add whole spices excluding cumin seeds and sauté for 10-20 seconds without burning. If using mustard oil, heat until slightly smoky for flavor.
  3. Brown Onions: Add chopped onions and cook on low-medium heat for 8-12 minutes until deeply browned but not blackened. Stir minimally to allow even browning.
  4. Add Water, Cumin, Ginger, and Garlic: Pour 2-4 tablespoons water, sprinkle cumin seeds, then add minced ginger and garlic. Stir together for 10-15 seconds to meld flavors.
  5. Add Lamb and Salt: Introduce lamb pieces and sprinkle with salt. Cook for 3-4 minutes, stirring occasionally to prevent sticking, until lamb loses pinkness and edges brown lightly. Add small splashes of water if meat starts sticking.
  6. Add Powdered Spices: Sprinkle coriander, turmeric, Kashmiri and red chilli powders over the lamb, stirring well to coat. The lamb will begin releasing its juices.
  7. Add Tomatoes and Simmer: Place sliced tomatoes on top of lamb, cover, and cook on low-medium heat for 15 minutes. After 10-12 minutes, peel off tomato skins and mash tomatoes into the curry, mixing thoroughly.
  8. Add Water and Slow Cook: Add 1 to 1.5 cups water, cover, and simmer on low heat for 1 to 1.25 hours. Stir frequently and add small water splashes to avoid burning.
  9. Incorporate Yogurt and Garam Masala: When lamb is about 95% tender, reduce heat to low and add whisked yogurt and garam masala. Stir and cook for 3-4 minutes, allowing curry to thicken and develop richness.
  10. Adjust Consistency and Finish Cooking: Adjust water based on desired thickness (thicker for roti, runnier for rice). Cover and cook for another 8-10 minutes until lamb is fork tender and curry has a bright red color with a thin fat layer on top.
  11. Add Final Garnishes: Stir in ghee and chopped cilantro. Allow curry to rest for at least 20 minutes before serving to deepen flavors.
  12. Instant Pot Method: Set Instant Pot to sauté. Heat oil and add whole spices and onions to brown. Add cumin seeds, ginger-garlic paste, powdered spices, and chopped tomatoes; cook for 5-6 minutes until tomatoes soften. Add lamb and salt, sauté 5-6 minutes till no longer pink. Add 1 to 1.5 cups water, seal lid, and pressure cook on high for 12 minutes. Let pressure release naturally. Stir in whisked yogurt and garam masala; sauté for 7-8 minutes until sauce thickens. Finish with ghee and cilantro.
  13. Stove Pressure Cooker: Follow stovetop steps for sauté and spice preparation, then pressure cook lamb for 7-8 whistles (approximately 20-25 minutes) before adding yogurt and garam masala and finishing the curry.

Notes

  • Use a heavy-bottomed pot to ensure even cooking and prevent burning.
  • Brown onions well for deeper flavor but avoid burning them to harshness.
  • Adding tomatoes too early toughens the meat; add after initial browning for best results.
  • Keep stirring intermittently during long simmer to prevent sticking or burning.
  • Adjust chili level with paprika or cayenne according to your heat preference.
  • Resting the curry before serving allows flavors to meld perfectly.
  • Ghee is optional but adds a special richness and aroma to the finished dish.
  • Both stovetop and Instant Pot methods yield excellent results; choose based on convenience.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://eatwithdiane.com/authentic-indian-lamb-curry-stovetop-and-instant-pot-recipe/