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Instant Pot Lamb Curry

Making the Indonesian Lamb Curry in the Instant Pot is as easy as 1.2.3.  Follow our recipe and do check out the video - it is less than 5 minutes long.
Prep Time40 mins
Cook Time45 mins
Course: Dinner, Lunch
Cuisine: Indonesian
Keyword: instant Po Lamb Curry
Servings: 4
Calories: 323kcal
Author: Rose


Lamb Curry Paste

  • 6 CandleNuts can use macadamia nuts- similar taste
  • 1.5 teaspoons coriander powder or 1 tablespoon toasted coriander seeds or
  • 6 big chili
  • 1 thumb 2 inches ginger
  • 1/2 teaspoon nutmeg
  • 1 thumb turmeric 2 inches (1 teaspoon powdered)
  • 3 shallots can use grated onion if no chalets
  • 1 onion
  • 5 cloves garlic
  • Other Ingredients
  • 1.5 lbs lamb of your choice - we used lamb ribs
  • 5 cloves or 1 teaspoon ground cloves
  • 3 star anise
  • 1 tablespoon cinnamon powder or 1 stick
  • 1 thumb 2 inches galangal (can use ginger for this if you do not have it)
  • 2 lemongrass
  • 6 kaffir lime leaf if you do not have this omit it
  • 3 bay leaf
  • 1 can coconut cream 16 fl oz
  • 4 tablespoon olive oil
  • 2 tablespoon brown sugar More or less to taste
  • 1 teaspoon salt. More or less to taste
  • 1 teaspoon pepper. More or less to taste
  • 20 fl oz water 600 ml


How To Make Lamb Curry In a Pressure Cooker

  • Prepare the Lamb. You can use any cut of Lamb - we used ribs and cut them into bite-sized chunks. We show you to do this in our video.
  • Prepare your ingredients for the paste and put them into one area and then the others for cooking into another plate. (see above for the paste ingredients)
  • Cut galangal into thin slices and give it a bash to tenderize it. Peel, ginger, turmeric and garlic no need to chop or slice as we are going to put these in the blender or food processor.
  • Onions: peel and slice the onions and shallots.
  • Heat: Now, with the chili you need to decide how hot you like the curry - if you do not like it hot - take out the seeds - we used a teaspoon to scrape out the seeds after we sliced the chili.
  • Make The Paste: Follow the ingredient list above for the paste and add them all to the blender or food processor. Also, add the candlenuts ( use macadamia nuts if no candlenuts the taste is similar) and the coriander powder (or seeds - but toast them first). Then add to the blender and blend for about 5 minutes until quite a fine paste.
  • Paste Texture: You will need to add some olive oil to get it to blend as a paste and stop the blender two or three times frequently to scrape down the sides and re-blend.
  • Instant Pot: Turn the instant pot to saute (add a little oil) and cook the paste for about 3-5 minutes.
  • How To Tell When your paste is cooked. You can tell when it is ready as you will smell the fragrant aroma from the paste as the ingredients are cooked and they release their flavor.
  • Coconut Cream Also add a little coconut cream to loosen up the paste halfway through the cooking and to help extract the spice oils.
  • Final Liquid Then slowly while stirring add the rest of the coconut cream and the water and mix well.
  • Lamb: Stir well and add the lamb and again stir well
  • Spices: Now add the remaining spices, lemongrass, bay leaves, kaffir lime, cloves, star anise and galangal.
  • Season with salt, pepper and some brown sugar.
  • Pressure Cook: You are now ready to cook on High Pressure for 30 minutes and 10 minutes natural release.
  • After cooking - taste the Lamb curry gravy and see if it needs more seasoning. Use salt and pepper and sugar if it is a little tart
  • Plate up After final seasoning plate your fragrant curry and enjoy.


Calories: 323kcal