Ready In:

1 hour with a pressure pot
2.5 hours on the stove

Good For:

Lunch, Dinner


About this Recipe

By: Reezwanah Seedat

Lamb Karai…Cooking lamb has always been daunting for me… waiting several hours for the meat to cook… @instantpotsa has made it soo much easier …👌

Tender lamb cubes with soft melting potatoes in a thick spicy gravy…served with salad and rotis.. Used my regular lamb curry recipe…..however I adjusted the method ever so slightly since I used my  InstantPot and of course cooking time was reduced.

This curry is perfect for bunnies (fresh unsliced quarter loaf) or even with fragrant basmati rice.


  • 1 kg lamb pieces washed and strained (I soaked mine in vinegar and rough salt)
  • 1 big onion
  • 2 tomatoes
  • 3 tbl red chilli garlic paste or Lamb Karai masala
  • 2 tsp red chilli powder
  • Half tsp tumeric powder
  • Salt to taste
  • 2 tsp Dhana jeeru
  • Sprinkle of jeeru seeds
  • 2 cinnamon sticks
  • cardamom pods
  • Few peppercorns, cloves and aniseed
  • 3 tbs yogurt (optional)
  • 2 green chilli
  • 3 potatoes
  • Half cup oil or ghee

Step by Step Instructions

Step 1

Saute the onion in the ghee with the cinnamon stick, cardamom, peppercorns, green chilli and jeeru.

Step 2

Once light and golden add the meat along with the ginger, garlic, yohurt, salt and tumeric. Allow to cook for a few minutes.

Step 3

Add some water, mix well and close the lid, set on 15 min pressure cook. Auto steam release to cook.

Step 4

Carefully open the lid, add tomatoes and spices and set back to saute mode. Allow to simmer. 

Step 5

Finally add your potatoes, top with water and some chopped corriander.
leave to saute for a few minutes.
P.s. If you want more gravy add a bit of water.

For something different serve in a crispy roll as a mini bunny chow.