Instant Pot Lamb Curry with Coconut and Cardamom

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A fragrant lamb curry made tender in the Instant Pot with creamy coconut milk, warm cardamom, and a blend of Indian spices for a rich, satisfying meal. This Indian-inspired Instant Pot recipe, ready in about 70 minutes, pairs lamb shoulder, cut into 1-inch cubes, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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 lamb shoulder, cut into 1-inch cubes
• 1 large, finely chopped yellow onion
• 5, minced garlic cloves
• 2 tbsp, grated fresh ginger
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground cardamom
• 1/2 tsp cayenne pepper
• 1 can (14 oz), full fat coconut milk
• 1 can (14.5 oz) diced tomatoes
• 3 tbsp vegetable oil
• 2 tsp salt
• 1 tsp black pepper
• 1/3 cup chopped fresh cilantro
• 1 cup water

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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 yellow onion and cook for 5 minutes until soft and translucent.
2. Step 2: Add 5 minced garlic cloves and 2 tbsp grated fresh ginger to the pot, sautéing for 1 minute until fragrant.
3. Step 3: Stir in 1 tsp ground turmeric, 2 tsp ground coriander, 2 tsp ground cumin, 1 tsp ground cardamom, and 1/2 tsp cayenne pepper, cooking for 1 minute to toast the spices.
4. Step 4: Add 2 lbs cubed lamb shoulder, 2 tsp salt, and 1 tsp black pepper. Brown the lamb for 5 minutes, stirring frequently.
5. Step 5: Pour in 1 can (14.5 oz) diced tomatoes, 1 can (14 oz) coconut milk, and 1 cup water. Stir to combine, scraping any browned bits from the bottom.
6. Step 6: Seal the Instant Pot lid and cook on high pressure for 35 minutes. Allow a 10-minute natural pressure release before opening.
7. Step 7: Stir the curry, then garnish with 1/3 cup chopped fresh cilantro before serving with basmati rice or naan.