Instant Pot Lamb Curry

5 from 1 vote

Leftover Lamb Curry in the Instant Pot

Prep Time20

Cook Time20

Course: Main Course

Cuisine: British, Indian

Keyword: curry, lamb

Servings:

Calories: 285kcal

Author: Fiona Maclean

15 ml sunflower oil
1 tablespoon garam masala Shop bought is fine, or use my recipe
1 teaspoon ground turmeric
2 bay leaves
1-2 dried chillis Optional - if you want a hotter curry
2 medium red onions, peeled and diced
1 kg left over cooked lamb cut into cubes this recipe will work with anything from 750g to 1kg of cooked meat
300 ml lamb stock or alternative of your choice vegetable bouillon or chicken stock is fine
1 can chopped tomatoes
1 tablespoon garlic/ginger paste You can use a teaspoon each of the shop bought version if you prefer
salt and freshly ground black pepper

Heat a cast iron skillet over a medium flame
Add all the whole spices and toast until you can smell them and they start to pop. Take off the heat and add any already ground ingredients (e.g. the nutmeg)
Grind to a fine powder and store in a glass jar for up to 6 months

Put the ginger, garlic and coriander into a small blender and blitz to a paste.
Store in a glass jar in the fridge for up to a week or freeze for up to 6 months

Put the spices into the instant pot and switch to saute (medium). As the pan warms up add the oil and stir till the oil starts to sizzle.
Add the bay leaves and onion and cook on medium till the onion is soft, stirring frequently
Stir through the ginger and garlic paste and cook for 30 seconds
Add the remaining ingredients and season with salt and pepper
Cook on high pressure for 15 minutes
Fast release and remove the lid. Taste and adjust the seasoning. Remove the bay leaves and chillis if using.
Serve with yoghurt and fresh chopped parsley or coriander.