Instant Pot Indian-Spiced Lamb Curry with Yogurt and Spinach

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

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 recipe (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.

Ingredients

• 2 lbs, cut into 1-inch cubes lamb shoulder
• 1/2 cup plain yogurt
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 1 tbsp fresh grated ginger
• 1 cup tomato puree
• 4 cups fresh spinach leaves
• 3 tbsp vegetable oil
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1 1/2 tsp, divided salt
• 1 cup water
• 1/4 cup chopped, for garnish fresh cilantro

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

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.