Lamb Vindaloo in Instant Pot

6 servings


15 minutes

active time

45 minutes

total time


5 dried red chili (Kashmiri or any mild version)

1 tablespoon coriander seeds

1 teaspoon cumin seeds

3 cloves

2 cardamom

½ inch cinnamon

½ teaspoon black pepper

2 cloves garlic

½ inch ginger

1 tablespoon vinegar

1 tablespoon tamarind paste

½ cup water

1 lb lamb stew meat (cut into 1½ inch pieces)

2 tablespoon oil

1 small onion

½ teaspoon ground turmeric

½ teaspoon sugar

½ teaspoon salt

½ cup water

2 tablespoon cilantro


Make vindaloo paste and marinate:

To a blender, add the vindaloo paste ingredients - dried red chili, coriander seeds, cumin seeds, cloves, cardamom, cinnamon, black pepper, ginger, garlic, vinegar, and tamarind paste.

Add ¾ cup of water and grind into a smooth paste.

In a large bowl, add the lamb pieces. Pour the ground paste and mix well.

Let the lamb marinate for at least 30 minutes. You can also marinate it overnight in the refrigerator.

Making the curry:

Set the Instant Pot in saute mode and add oil.

Once it heats, add the onions. Saute for 5 minutes, until the onion begins to brown.

Add ground turmeric. sugar, and salt.

Add the marinated lamb and saute for 4-5 minutes.

Add ½ cup of water. Mix well and deglaze the pot.

Cancel saute mode and set the Instant Pot to Meat mode for 15 minutes.

Do a natural release of pressure for 5 minutes, then do a quick release.

If the curry is too thin, set the Instant Pot back to saute mode for 4-5 minutes.

Top with cilantro and serve.


Serving Size



324 kcal

Total Fat

18 g

Saturated Fat

4 g

Unsaturated Fat

12 g

Trans Fat

0.04 g


98 mg


496 mg

Total Carbohydrate

8 g

Dietary Fiber

2 g

Total Sugars

3 g


32 g

6 servings


15 minutes

active time

45 minutes

total time
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