Pressure Cooker Lamb Curry (in a Ninja Foodi)
Make a rich, spicy Pressure Cooker Lamb Madras in under an hour. Tender lamb, aromatic spices, and a tomato-based sauce — perfect for a quick curry night using your Ninja Foodi or any electric pressure cooker.
Servings: 4
Calories:
Equipment
- Ninja Foodi 15-in-1 (or any electric pressure cooker)
Ingredients
- 1 tbsp oil for sautéing
- 1 onion finely chopped (fresh or frozen)
- 180 g Madras curry paste Patak’s or similar – about two-thirds of a jar
- 3 cloves garlic minced (fresh or frozen)
- 1 inch piece fresh ginger grated, or 1 tsp chopped frozen ginger
- 800 g diced lamb shoulder or leg trimmed of excess fat
- 800 g chopped tomatoes 2 x 400g tins
- 1 tbsp tomato purée
- Fresh coriander chopped, for garnish
Instructions
- Set your pressure cooker to sauté mode. Add the oil and chopped onion, cooking for 5–6 minutes until softened and lightly golden. Add the garlic, ginger, and curry paste, stirring for 1–2 minutes until fragrant.
- Add the diced lamb and stir to coat in the paste. Brown on all sides for about 4–5 minutes. Switch off the sauté mode.
- Stir in the tomato purée and chopped tomatoes. If anything has stuck to the bottom of the pot, scrape it off with a wooden spoon — add a small splash of water if needed to deglaze.
- Secure the lid and ensure the valve is set to SEAL. Cook on High Pressure for 30 minutes. It will take around 10–15 minutes to come to pressure.
- Release pressure – Allow a natural release for 5 minutes, then carefully turn the valve to VENT to release any remaining pressure.
- Thicken & serve – If the sauce is too thin, use the sauté mode to simmer for a few minutes until thickened. Garnish with fresh coriander and serve with your favourite side (rice, naan etc)
Notes
- No extra water is needed — the tomatoes and lamb provide enough liquid for the pressure cooker to reach pressure.
- Adjust curry paste to taste — use more or less depending on desired spice level.
- Leftovers keep in the fridge for up to 3 days or can be frozen for up to 3 months.
