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Instant Pot Mughlai Lamb Curry
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Instant Pot Mughlai Lamb Curry

Mughlai lamb curry is a delicious lamb curry that originates from the royal kitchens of India
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 5
Calories 512kcal
Author Shinta

Ingredients

For the marinade:

Instructions

  • Wash the lamb and pat dry.
  • In a small bowl, mix together the ginger-garlic paste, yogurt, turmeric, Kashmiri chili powder, and salt and use this mixture to marinate the lamb. Keep the marinated lamb in the fridge for 1 hour at least.
  • Turn on the Instant Pot in Sauté mode.
  • Add the ghee or vegetable oil along with the onions, and sauté until the onions are translucent. This should take 5-6 minutes.
  • Add the sliced tomatoes and cook for 5 minutes.
  • Add the cumin powder and fennel powder and stir for a minute.
  • Add the marinated lamb and mix well to combine all the ingredients.
  • Add the tomato puree followed by 1/3 cup water and make sure to deglaze the pan, picking up any bits of residue that may have stuck to the bottom of the pot. Not deglazing the pot can lead to a burn error.
  • Close lid of the IP and turn the vent to ‘Sealing’ position. Pressure cook at 15 minutes and let the steam release naturally.
  • Once the valve comes down, open the lid, add the garam masala and stir.
  • Switch to Sauté mode and simmer for 5 minutes until the gravy has thickened slightly.
  • Garnish with chopped coriander leaves and slivers of ginger.
  • Serve along with rice.

Notes

Nearly all curries mature with flavour, so if you are cooking for a party, try making the curry a day ahead in advance.
Kashmiri chilli powder is ideal for most recipes that call for chilli powder. It has a vibrant red colour, but adds a very mild heat. Paprika would be a close substitute if you are unable to find this.
To make your own home-blended garam masala, follow this recipe: In a pan on the stove-top, heat the following spices: ½ cup fennel seeds, 5-6 cardamoms, 6-7 cloves, a 2-inch piece cinnamon, 2-3 pieces of mace. Once the spices are heated and begin releasing their aromas, grind them in a high-power blender, or coffee grinder. Store the ground spice mix in an air-tight jar and use as needed.
Avoid the Burn notice while pressure cooking by ensuring you deglaze the pot before setting it to pressure cook. Pick up any residue that sticks to the bottom of the pot with your spatula, and then set the pot to Pressure Cook. 

Nutrition

Calories: 512kcal | Carbohydrates: 11g | Protein: 28g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 116mg | Sodium: 130mg | Potassium: 699mg | Fiber: 2g | Sugar: 6g | Vitamin A: 805IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 3.6mg