Mamta's Kitchen

Lamb Curry-A Quick Pressure Cooker One Pot Recipe

Pressure Cooker Lamb Curry

Mamta Gupta


This is the simplest, quickest and easiest version of a lamb/mutton curry, made in a pressure cooker. Everything is put together and cooked under pressure for 10 minutes, 15-20 minutes for mutton.

Serves: 4

Edited December 2023


  • 500 gm. lamb or mutton pieces, with or without bones, as you like. Any part of lamb will work, but I mostly use shoulder or leg.

  • 1 1/2 tbsp. sunflower or other oil

  • 1 tsp. cumin seeds

  • 1/2 cupful or 1 medium-large onion*, peeled and roughly chopped

  • 2 medium sized, roughly chopped fresh tomatoes or 1 cup tinned tomatoes

  • 1/4 teaspoon salt

  • 2 cloves garlic; picture here shows grated garlic, but they can be whole

  • 1/2 inch piece of peeled ginger root

  • 1 tsp. red chilli powder or a couple of fresh red chillies. Adjust amount to taste

  • 1/2 teaspoon turmeric powder

  • 1/2 tsp. ground coriander seeds

  • 1 tsp. Garam Masala

  • 1 teaspoon garam masala

  • 1 handful fresh coriander leaves, chopped

  • *in the picture here, I have used leftover pre-fried onions, but raw onions are fine


  1. Place the onions, tomatoes, ginger, garlic and all the spices, except Garam Masala, in a blender and blend them to a paste.

  2. Heat the oil in a pressure cooker and add cumin seeds.

  3. As soon as they crackle, add the blended paste. Fry until oil begins to shine at the edges and the mass begins to come off the pan. This takes only a few minutes on medium heat.

  4. Add the lamb, and stir fry to mix everything well.

  5. Add water, around 1- 1 1/2 cup. The amount of water depends upon how think or thin you want your gravy to be.

  6. Close the pressure cooker and cook under pressure for 15-20 minutes.

  7. Let the pressure cooker cool, open the lid. Check that the meat is cooked. Taste and adjust seasoning.

  8. Add garam masala and half the coriander leaves. Stir and close the lid, allowing the flavours to infuse.

  9. Adjust seasoning.

  10. Serve piping hot with a sprinkling of coriander leaves, with Chapatties or Naan.

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