Instant Pot Lamb Curry

Ingredients

• 1.5 lb (680 g) boneless lamb shoulder or leg, cut into 1.5-inch cubes
• 2 tbsp neutral oil (sunflower, canola, or vegetable)
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1-inch (2.5 cm) piece ginger, grated
• 1 serrano or jalapeño chili, minced (optional, adjust to taste)
• 1/2 cup (120 g) canned tomato purée or crushed tomatoes
• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) plain yogurt (whole milk preferred)
• 2 tsp ground coriander
• 1.5 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp Kashmiri chili powder or mild paprika
• 1/2 tsp ground black pepper
• 1.5 tsp kosher salt (or to taste)
• 1 cinnamon stick (or 1/2 tsp ground cinnamon)
• 3 green cardamom pods (or 1/4 tsp ground cardamom)
• 1 bay leaf
• 2 tbsp chopped cilantro, for garnish

Instructions

1. 1

   Set Instant Pot to Sauté (Normal/Medium). Add oil. Once hot, sauté onions for 6-7 minutes until golden.

2. 2

   Add garlic, ginger, and chili. Sauté 1 minute until fragrant.

3. 3

   Stir in coriander, cumin, garam masala, turmeric, chili powder, and black pepper. Cook 30 seconds to toast spices.

4. 4

   Add lamb cubes. Sear 3-4 minutes, stirring to coat with spices, until lightly browned.

5. 5

   Stir in tomato purée, scraping any browned bits. Add salt, cinnamon stick, cardamom pods, and bay leaf.

6. 6

   Mix in yogurt gradually, stirring to prevent curdling. Add water and mix well.

7. 7

   Cancel Sauté. Seal lid, set to Pressure Cook (High) for 25 minutes.

8. 8

   Allow natural pressure release for 10 minutes, then quick release remaining pressure.

9. 9

   Open lid, remove whole spices. Simmer on Sauté for 5-10 minutes to thicken sauce as needed.

10. 10

    Taste and adjust seasoning. Garnish with chopped cilantro before serving.