Pressure Cooker Lamb Curry

Pressure Cooker Lamb Curry

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Mikekey *


This is for a stovetop pressure cooker. Serve over cooked white rice.


★★★★★ 1 vote

20 Min
30 Min
Pressure Cooker/Instant Pot


  • 1 3/4 lb
    lamb shoulder
  • 1/4 c
    unsweetened coconut milk
  • 1/2 c
    dry white wine
  • 3 Tbsp
    curry powder
  • 3 Tbsp
    heavy cream
  • 3 Tbsp
  • 2 Tbsp
    vegetable oil
  • 1 medium
    onion, chopped
  • 1 large
    green chile, seeded and diced (jalapeno)
  • 1 Tbsp
    chopped fresh parsley
  • ·
    salt and ground pepper, to taste

How to Make Pressure Cooker Lamb Curry


  1. Cut the lamb into medium-sized chunks.
  2. In a separate bowl, mix half the curry powder, cream, and coconut milk. Mix well and set aside.
  3. Heat the vegetable oil over medium heat in an uncovered pressure cooker. Saute the onions until translucent. Stir in chopped chile.
  4. Add the remaining curry powder to the onions and stir for one minute. Put the lamb chunks in and stir until the meat is evenly browned. Pour in the wine and water. Stir, then add salt and pepper.
  5. Cover the pressure cooker and bring up to pressure over high heat. Reduce heat to keep pressure steady and cook for 20 minutes, until meat is tender.
  6. Release steam naturally from pressure cooker and uncover. Pour the cream mixture over the meat and bring to a boil for 5 minutes, stirring often.
  7. Transfer to serving container while hot, and garnish with parsley.

Printable Recipe Card

About Pressure Cooker Lamb Curry

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Indian
Hashtag: #curry

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