Instant Pot Indian-Spiced Lamb Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Tender lamb pieces simmered in a fragrant blend of Indian spices and creamy coconut milk, prepared quickly in the Instant Pot for a rich, comforting curry. This Indian-inspired Instant Pot recipe, ready in about 65 minutes, pairs lamb shoulder, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1-inch cubes lamb shoulder
• 1 large, finely chopped onion
• 5 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp tomato paste
• 1 can (14 oz), full fat coconut milk
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 2 tsp garam masala
• 1/2 tsp red chili powder
• 1 1/2 tsp salt
• 1 cup water
• 1/4 cup chopped, for garnish fresh cilantro
• 2 cups cooked, for serving basmati rice

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Instructions

1. Step 1: Set Instant Pot to sauté mode and heat 3 tbsp vegetable oil. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant. Add 1 large finely chopped onion and sauté for 6-8 minutes until golden brown.
2. Step 2: Stir in 5 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until aromatic. Add 2 tbsp tomato paste and cook, stirring, for 2 minutes to deepen flavor.
3. Step 3: Add 2 lbs cubed lamb shoulder, 2 tsp ground coriander, 1 tsp turmeric powder, 2 tsp garam masala, 1/2 tsp red chili powder, and 1 1/2 tsp salt. Stir well to coat lamb in spices and cook for 3 minutes.
4. Step 4: Pour in 1 can (14 oz) full-fat coconut milk and 1 cup water, scraping up any browned bits from the pot. Close lid and set Instant Pot to pressure cook on high for 35 minutes.
5. Step 5: Once cooking is complete, allow natural pressure release for 10 minutes, then quick release remaining pressure. Open lid, stir curry, and garnish with 1/4 cup chopped fresh cilantro. Serve hot over 2 cups cooked basmati rice.