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Lamb Curry


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Rate this recipe 5/5 (6 Votes)


  • 3 tablespoons safflower oil
  • 2 onions, finely chopped (about 2 1/4 cups)
  • 3 tablespoons grated peeled fresh ginger (from a 3-ounce piece)
  • 6 cloves garlic, minced (about 3 tablespoons)
  • Coarse salt
  • 1 3-inch cinnamon stick
  • 2 1/4 teaspoons cumin seeds
  • 1 1/2 teaspoons coriander seeds, crushed
  • 3/4 teaspoon ground turmeric
  • 2 cardamom pods, crushed
  • 2 teaspoons tomato paste
  • 2 1/2 pounds lamb shoulder, cut into 1-inch pieces
  • 12 ounces baby fingerlings (or Yukon Gold potatoes, cut into 1-inch pieces)
  • 2 cups low-sodium chicken broth
  • 1 bunch spinach, trimmed, washed well, and shaken to remove excess liquid (about 4 cups packed leaves)
  • Cilantro, yogurt, Indian pickle or chutney, and flatbread, for serving


Servings 6
Adapted from


Step 1

Heat oil in a 6-quart pressure cooker over medium-high heat. Add onions, ginger, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Add cinnamon stick, cumin, coriander, turmeric, and cardamom. Cook, stirring, until spices are fragrant, about 30 seconds. Add tomato paste and cook, stirring, 15 seconds more.

Add lamb, potatoes, and broth. Season with salt. Secure pressure-cooker lid and bring to high pressure over high heat. Reduce heat to medium to maintain high pressure. Cook 24 minutes; remove from heat. Vent pressure, then remove lid. Stir in spinach. Season with salt and serve with accompaniments.

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