Fast Curries
Instant Pot Punjabi Lamb – Indian Goat Curry recipe is a bone-in lamb/goat cooked in a simple, yet delicious tomato and spiced flavorful mojo. Moist and tender, this Instant Pot Punjabi Lamb recipe is sure to please all the lamb lovers out there. In short, this recipe will not disappoint you.
I developed a love for Punjabi food while growing up in India. Mumbai has a diverse choice of great food. Moreover, travelling to North India enabled me to try all the awesome Punjabi food.
Instant Pot Punjabi Lamb – Indian Goat Curry – Lamb or Goat?
You can use lamb or goat. Infact, I have used goat for this recipe. Goat is tougher than lamb. If you choose to use lamb reduce the pressure-cooking time to about 40 minutes.
I buy lamb or goat from an Indian grocery store and ask them to chop the shoulder to mid-sized pieces (roughly 2 to 3 inch pieces). I have used Bone-in shoulder for this recipe. Because shoulder is a sturdy meat, it takes long to cook. Meat from the leg or breast cooks faster, whereas shoulder takes longer. You can reduce the pressure time to 40 minutes if you choose breast cuts.
What ingredients do I need to make this curry?
Cumin seeds, black cardamom pods, cloves, whole green cardamom pods, onion, ground turmeric, ground coriander, ground fennel, ground ginger, Kashmiri chili powder, ground cumin, ginger garlic paste, tomatoes, salt, garam masala, Serrano peppers (optional), fresh cilantro, water, and oil.
Punjabi’s often add yogurt to the lamb/goat curry. They typically don’t add ground fennel; however, I personally think adding fennel imparts a sweet grassy flavor to the curry. I have tweaked the recipe slightly by adding ground fennel, and eliminating yogurt.
How do I make this lamb/goat curry?
Prep: First of all dice the onions finely.
In addition, puree the tomatoes combined with 2 Serrano peppers. Adding Serrano peppers is optional. It makes the dish slightly spicy. If you cant tolerate heat eliminate the Serrano peppers or reduce them to one.
Select sauté on the instant pot. Next, add in oil to the pot.
Let the oil heat up. Throw in cumin seeds, add black cardamoms pods, cloves, and green cardamom pods.
Once the cumin seeds splutter add in diced onions and ginger garlic paste. Furthermore, give it a good stir.
Subsequently add the lamb/goat and give it a good stir. Let it saute for about 8 to 10 minutes until it browns. Meanwhile, keep stirring occasionally to prevent burning.
Once the lamb/goat is browned add Kashmiri chili powder and 1/4 cup water. Sauté and stir for a minute or two.
Furthermore, add the ground fennel, ground turmeric, ground coriander, ground ginger, and ground cumin. Give it a good stir.
Further add in, garam masala and salt. Give it a good stir.
Then add the pureed tomatoes and let them sauté for 3 to 4 minutes to let the raw tomato odor out. Keep stirring occasionally.
Finally, add 1/2 cup water and stir well. Make sure nothing is stuck to the bottom of the pot. Press cancel. Secure the lid on the pot and close the pressure-release valve. Select manual and cook at high pressure for 40 minutes. When cooking is complete, use natural pressure release to depressurize.
At last garnish with cilantro and serve hot over steamed rice or with tortillas.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries Tag us on Instagram if you make this recipe.
Try some of our other Kashmiri recipes:
Instant Pot Kashmiri Goat Yakhni / Instant Pot Yogurt Goat Curry
Authentic Kashmiri Rogan Josh / Instant Pot Quick Kashmiri Goat Curry
Instant Pot Mughlai Gosht / Instant Pot Quick Mughlai Goat Curry
Instant Pot Punjabi Lamb – Indian Goat Curry
Equipment
- Instant Pot
Ingredients
- 4 tbsp oil of choice
- 1 tsp cumin seeds (jeera)
- 2 whole black cardamom pods (kali elachi)
- 3 cloves (laung)
- 2 whole green cardamom pods (hari elaichi)
- 1 medium onion finely diced (3/4 to 1 cup chopped)
- 1.5 tbsp ginger garlic paste (freshly minced in equal quantities or packaged)
- 1.5 pounds pounds goat or lamb (either shoulder or leg pieces bone-in cut in about 2 to 3 inch pieces)
- 1 tsp kashmiri chili powder
- 3/4 cup water (divided)
- 1/2 tsp ground fennel (saunf powder)
- 1/2 tsp ground turmeric (haldi)
- 1 tbsp ground coriander (dhaniya powder)
- 1/3 tsp ground ginger (sonth powder)
- 1/2 tbsp ground cumin (jeera powder)
- 1 tsp garam masala
- 1 and 3/4 tsp salt
- 1 and 1/2 tomatoes (pureed) (roughly 1 cup when pureed)
- 2 Serrano peppers, small pureed along with the tomatoes (optional) (hari mirch)
- 1/4 cup cilantro (fresh and finely chopped)
Instructions
Prep
- Dice the onion and cilantro finely.
- Puree the tomatoes and Serrano peppers. I have pureed 2 Serrano peppers along with the tomatoes. You can eliminate the Serrano peppers if you can’t tolerate heat. If you like less heat, then you can use only 1.
Cook
- Select sauté on the instant pot and adjust to normal. Add oil to the pot.
- When the oil is hot add cumin seeds, black cardamoms pods, cloves, and green cardamom pods.
- When the cumin seeds splutter add the diced onions and ginger garlic paste. Give it a good stir.
- Then add the lamb/goat and give it a good stir. Let it saute for about 8 to 10 minutes until it browns, Keep stirring occasionally to prevent burning.
- Add Kashmiri chili powder and 1/4 cup water. Sauté and stir for a minute or two.
- Add the ground fennel, ground turmeric, ground coriander, ground ginger, and ground cumin. Give it a good stir.
- Add, garam masala and salt. Give it a good stir.
- Add the pureed tomatoes and let them sauté for 3 to 4 minutes to let the raw tomato odor out. Keep stirring occasionally.
- Add 1/2 cup water and stir well. Make sure nothing is stuck to the bottom of the pot. Press cancel. Secure the lid on the pot and close the pressure-release valve. Select manual and cook at high pressure for 40 minutes. When cooking is complete, use natural pressure release to depressurize.
- Garnish with cilantro and serve hot over steamed rice or with tortillas.
Notes
- On a scale of 1 to 5 in terms of spice levels I would say this dish is a 3.5 with the Serrano peppers. You can reduce the heat by reducing or eliminating the Serrano peppers.
- The Kashmiri chili powder imparts a beautiful red color to the dish and is not spicy.
- The whole spices (cardamom pods, and cloves can be discarded, they don’t need to be consumed).
