Instant Pot Indian-Spiced Lamb Curry with Yogurt and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb simmered in a fragrant blend of Indian spices, finished with creamy yogurt and vibrant spinach for a rich, comforting curry. This indian-inspired instant pot (gluten free) ready in about 70 minutes pairs lamb shoulder, plain yogurt, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 20 min Cook: 50 min Serves 6 Indian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set the Instant Pot to 'Sauté' mode and heat 3 tbsp vegetable oil. Add 1 large finely chopped onion and cook for 5 minutes until golden brown.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant. Add 2 tsp ground coriander, 2 tsp ground cumin, 1 tsp turmeric powder, 1 tsp garam masala, 1/2 tsp red chili powder, and 1 tsp salt. Cook spices with onion mixture for 2 minutes to bloom flavors.
  3. Step 3: Add 2 lbs cubed lamb shoulder and brown for 5 minutes, stirring occasionally. Pour in 1 cup tomato puree and 1 cup water, scraping any browned bits from the pot bottom.
  4. Step 4: Seal the Instant Pot lid and set to 'Manual' high pressure for 35 minutes. After cooking, allow natural pressure release for 10 minutes before quick releasing remaining pressure.
  5. Step 5: Open lid, stir in 4 cups fresh spinach leaves and 1/2 cup plain yogurt along with remaining 1/2 tsp salt. Stir until spinach wilts and yogurt is fully incorporated, warming on 'Sauté' mode for 2 minutes.
  6. Step 6: Serve garnished with 1/4 cup chopped fresh cilantro alongside basmati rice or naan.

Frequently asked questions

How long does Instant Pot Indian-Spiced Lamb Curry with Yogurt and Spinach take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Indian-Spiced Lamb Curry with Yogurt and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.

Can I substitute ingredients in Instant Pot Indian-Spiced Lamb Curry with Yogurt and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Indian-Spiced Lamb Curry with Yogurt and Spinach for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Instant Pot Indian-Spiced Lamb Curry with Yogurt and Spinach gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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