Pressure Cooker Lamb Coconut Curry

Name: Pressure Cooker Lamb Coconut Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 750 g diced lamb; 1 onion, thinly sliced; 2 cloves garlic, crushed; 1 thumb-sized piece ginger, peeled and grated; 400 g chopped tomatoes; 3 tbsp sunflower oil; 4 tbsp medium curry paste; 400 g coconut milk; 1 tsp garam masala; 25 g coriander leaves, chopped, for serving; cooked rice and poppadums, for serving

This pressure cooker lamb coconut curry is rich, fragrant, and deeply comforting, with tender chunks of lamb simmered in a spiced tomato and coconut sauce. It is an easy weeknight-friendly curry that tastes even better the next day, especially served with rice and crisp poppadums.

Servings4 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

diced lamb
750 g
onion, thinly sliced
1
garlic, crushed
2 cloves
ginger, peeled and grated
1 thumb-sized piece
chopped tomatoes
400 g
sunflower oil
3 tbsp
medium curry paste
4 tbsp
coconut milk
400 g
garam masala
1 tsp
coriander leaves, chopped, for serving
25 g
cooked rice and poppadums, for serving

Step-by-Step Instructions

Heat the sunflower oil in the pressure cooker over medium heat. Add the sliced onion with a small pinch of salt and cook for 8 to 10 minutes, stirring occasionally, until softened and lightly golden. Stir in the crushed garlic and grated ginger, then cook for 2 to 3 minutes until fragrant.

Increase the heat to medium-high and add the diced lamb and curry paste. Cook for 4 to 5 minutes, stirring well, until the lamb is no longer pink on the outside and the paste coats everything evenly. Add the chopped tomatoes and simmer for 5 minutes to reduce slightly.

Pour in the coconut milk and stir to combine. Bring to a boil, lock the lid, and cook on high pressure for 15 minutes.

Release the pressure carefully and stir the curry. Check the lamb for tenderness. If it is still firm, return the lid and cook on high pressure for 5 more minutes. Once tender, stir in the garam masala and let the curry rest for 10 minutes before serving.

Scatter the chopped coriander over the top and serve with cooked rice and poppadums, if desired. Leftovers can be cooled, refrigerated for up to 4 days, or frozen in an airtight container for up to 3 months.