Instant Pot Ground Lamb Curry


Indian Ground Lamb Curry made in an Instant Pot by Ashley of

Move over ground beef. Ground lamb is stealing the show today.

This ground lamb curry is made with Indian spices like ginger, coriander, cumin, turmeric, and meat masala. It’s a little spicy, but the tomatoes help balance the heat by adding a little sweetness. The potatoes, peas, and carrots help make this a hearty dish. And the great thing about cooking this in the Instant Pot is that it helps marry the flavors together in a little over half an hour vs. cooking it all day in a slow cooker. Though I actually have a slow cooker version of the recipe if that’s what you’d rather use.

Indian Ground Lamb Curry made in an Instant Pot by Ashley of

I love lamb. It has a sweet flavor to it that ground beef just doesn’t have. And as much as I love the ease of cooking with ground beef – it can get kind of… boring. That’s when I opt for ground lamb (or goat, chicken, pork, etc.).

Some people seem to think that lamb tastes gamey or has a smell to it, but I have to tell you, I’ve never noticed either of those things. People often confuse lamb with mutton – mutton is an older sheep and has a stronger flavor. I find lamb to be sweeter and milder than ground beef, and I most definitely prefer it, so if you get the chance, try it! Not sure if you already know this, but lamb is actually the second most popular protein in the world (after goat meat), but it’s obviously not as popular as beef here in America. I’m pretty sure that if you try this curry, though, you’ll start loving lamb as much as I do.

Indian Ground Lamb Curry made in an Instant Pot by Ashley of

Instant Pot Ground Lamb Curry

Indian Ground Lamb Curry made in an Instant Pot by Ashley of

Instant Pot Ground Lamb Curry

4.96 from 22 reviews
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Servings 5
Course Main Course
Cuisine Indian


  • 2 tablespoons ghee or butter
  • 1 onion diced
  • 4 garlic cloves minced
  • 1- inch fresh ginger minced
  • 1-2 Serrano peppers minced (according to heat preference)
  • 4 tomatoes chopped


  • 1 pound ground lamb
  • 1 cup frozen peas rinsed
  • 3 carrots chopped
  • 2 potatoes chopped
  • 1 13.5 ounce can tomato sauce
  • Cilantro garnish


  • Press the sauté button on the Instant Pot, add the ghee and onions. Cook until the onions begin to brown.
  • Add the ginger, garlic and serrano pepper. Stir-fry for a minute, then add the tomatoes and cook for 5 minutes, or until they begin to break down.
  • Add the spices, stir-fry for a minute, then add the ground lamb. Cook until the meat is fully browned.
  • Add the peas, carrots, potatoes and tomato sauce to the pot and mix well.
  • Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
  • Allow the pressure to release naturally if possible, otherwise quick release is also fine for this recipe.


Serving: 1servingCalories: 453kcalCarbohydrates: 31gProtein: 20gFat: 28gSaturated Fat: 13gCholesterol: 82mgSodium: 560mgPotassium: 1071mgFiber: 7gSugar: 8gVitamin A: 7416IUVitamin C: 47mgCalcium: 78mgIron: 4mg
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Looking for more Instant Pot Recipes? Try these:

Instant Pot Shredded Chicken
Instant Pot Saag
Instant Pot Carne Guisada
Instant Pot Habanero Chili
Instant Pot Dal Makhani
Goat Curry in a Hurry
Instant Pot Texas Beef Chili
Instant Pot Butter Chicken

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Sarah says

    5 stars
    I made the instant pot ground lamb curry recipe last night and was thrilled with the results. I didn’t have a serrano pepper to hand so just bumped up the cayenne a touch, and used diced tomatoes instead of tomato sauce. I didn’t think there was enough liquid in the pot to bring it up to pressure, so added a small tin of V-8 juice before locking on the lid. After being at pressure for 10 minutes and natural release following, I had lots of liquid left over, so I saute’d it for a couple of minutes afterwards to boil off some of the extra liquid. The flavours were AMAZING! My husband was VERY pleased, and had three bowlfuls. Would definitely do this again!

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