Instant pot lamb curry Learn

My soul and hands belong in the kitchen. It's my happy place, and best of all is that it allows me to gift happiness to others.

In 2019, I created a virtual gourmet group called "Kaust, what have you cooked today?", which now counts 510 members. During lockdown the group really blossomed as I was also sharing inspirational posts/recipes.

As for the themed cooking challenges, they really made a difference when the lockdown first started. The challenges were very well received because everyone was at home, cooking more than usual, since the restaurants were closed.

Both have kept our spirits up in time of isolation.

Instant pot lamb curry

Instant pot lamb curry (bhuna gosht)

Every time I have a good curry served with a bowl of rice, a paratha bread and a bowl of fresh raita I feel instantly on cloud nine, it doesn’t just fill my belly, it truly makes my soul happy.

Serves: 4

Cook and prep time: 1 hour and 10 minutes


  • 3 tablespoon olive oil
  • 3 whole cloves
  • 3 pieces cardamom
  • 6 whole black peppercorns 
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • 2 medium onion chopped finely
  • 4 minced garlic cloves
  • 5 cm grated fresh ginger
  • 1 chilli pepper
  • 750g lamb pieces for stewing
  • 1 tsp of salt or more to taste
  • 1.5 cups canned chopped tomatoes
  • ½ cup of water
  • ½ cup chopped coriander leaves


  • In the Instant pot using the 'Saute' function brown the lamb pieces on all sides in 2 tablespoons of oil; don’t over crowd, if they don’t all fit then do it in batches.
  • Take the lamb out, add the remaining spoon of oil and sauté the onions together with the whole spices (cloves, cardamom, peppercorns, cumin seeds and bay leaves) in the oil, until the onions start to soften and turn translucent.
  • Add the garlic, ginger, cinnamon stick, the powdered spices (cumin, coriander, turmeric and garam masala) and stir for 1 minutes.
  • Add the lamb back to the pot together with the canned tomatoes and the water and stir to combine, scrapping the bottom to loosen up any delicious brown bits.
  • Cover and cook on Manual High Pressure for 60 minutes. You can let the pressure release naturally or if you prefer, wait 5 minutes and then manually release the pressure.
  • If the liquid is not as thick as you would like, keep the lid open and press the Sauté button and allow the liquid to thicken to your liking.


Stay healthy and happy cooking!