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!

  2. Leslie says

    You link to the homemade meat masala, but it says there are two different kinds — North and South Indian. Which do you recommend for this recipe?

  3. Lynn says

    Hi, I followed this recipe exactly as written– it doesn’t seem like 10 min on high pressure is enough time. The potatoes were still crunchy (not cooked …and they were smaller cubes). I put it back on high pressure for another 3 minutes and that seemed to work. I don’t think 10 min is enough. The flavors are fantastic though!! Thanks, Lynn

    • My Heart Beets says

      Hi Lynn! Was the valve on properly? 10 minutes is more than enough time for potatoes… I normally cook them in 4 mins but with the chili they still turn out fine with a 10 min cook time.

  4. Zena says

    5 stars
    10 ✨ I cook Indian food every week at least 1-2 times. This recipe rocks! Thank you so much. The only things I changed were: I added more salt and a little more masala; I browned meat separately and used canned diced tomatoes. This will be saved in my recipe box. Thank you- Zena

  5. Anna says

    5 stars
    I made this recipe and it was amazing! Not only was it delicious but it made a lot which is a big positive for me since I am too busy to cook everyday. It was great with lamb but I am going to try it with other ground meats and I think it will be just as good.

  6. Maggie says

    I’m following a low carb diet so I’d like to make this without the potatoes. Do you think I could just omit? Or substitute with turnip maybe.

  7. Rod says

    Sounds delicious. 30 mins seems like a long time for ground meat. Could I cook for just 10 mins? Thanks

    • My Heart Beets says

      Rod, yes 10 minutes works too! Though both times work, I have actually been meaning to change this to 10 mins to match my other ground meat recipes – thanks for asking!

  8. Justin says

    4 stars
    This is a tasty recipe as is, but if you want to make it even better there are a couple of technique improvements that you can do:

    1) Cook the onions until they’ve gotten quite brown, stirring often and adding a little water if they start to burn. This will add a sweet, deep flavor characteristic of a lot of Indian stews.

    2) Add the lamb after you add the garlic, ginger and serrano pepper. This lets you brown the lamb (it will never brown if you add it after the tomatoes, since they let off so much liquid – the lamb ends up steaming).

    3) Add the spices when the lamb is almost browned, with a little bit of extra ghee, and stir them for a minute or so until they get very fragrant. This lets the spices fry and bloom in the oil which improves their flavor markedly over just stirring them in with the liquidy tomatoes.

    4) Add the tomatoes once the spices have been cooked and continue with the recipe.

    5) Finally, wait to add the peas until after you release the pressure. Frozen peas really don’t need to be cooked, just thawed, and that way they retain their structure and don’t fall apart.

    But overall a great recipe, one I’m sure I’ll be making again. Love the homemade masala, that’s a great touch that helps set this apart from other curries.

  9. Radhika says

    Instead of canned tomato paste, could I use fresh tomatoes of so how much would i need and what changes do I need to make for the recipe.
    I am trying to avoid canned food.

  10. Mike says

    5 stars
    This is an amazing recipe and simple enough for the competent cooks that we are. The meat masala recipe smells *incredible* when roasting and definitely added a unique flavor. Well worth it. Thanks again!

  11. Kristin says

    5 stars
    So delicious! My husband and I ate it all within 2 days and my husband was ready to make another batch the next day.

  12. Hannah says

    Hi Ashley,

    I wanted to know if one can use just regular garam masala instead of the homemade meat? Planning on making this in a hurry after work. Any other quick substitute recommendations until I find time to make the homemade meat masala?

    • My Heart Beets says

      Hi Hannah, normally I’d really suggest using the homemade meat masala but I think that for this particular recipe, regular garam masala will taste good too 🙂

  13. Megan says

    5 stars
    This was my first time using an InstantPot. I am in awe!! So fast and so delicious! These flavors were perfect for a cold drizzly night! 5 stars!

  14. Branka Gajic says

    Hi Ashley,

    I tried your goat curry and loved it! 😉 Thanks for the recipe. I do not have an instant cooker, but is it possible to make this dish in a slow cooker? If so, how to do it?


  15. Suchi says

    This may be a dumb question, but do you skip the meat browning step and just add it to the onions or brown it separately before going into the IP?

instant pot pour and cook chicken biryani

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