This Instant Pot Curried Rack of Lamb is a real treat! With tender meat and a fragrant curry sauce, it’s perfect for impressing guests or enjoying a cozy dinner at home.
Cooking it in the Instant Pot means it’s ready in a flash, leaving you more time to savor every delicious bite. Plus, it smells amazing while cooking—your neighbors will be curious! 😄
Key Ingredients & Substitutions
Racks of Lamb: These give the dish its rich flavor. If lamb isn’t available, you can substitute it with beef racks or even chicken thighs for a different twist.
Curry Powder: This is key to the flavor. If you want less spice, choose a mild blend or use garam masala for a less aggressive taste. You could also make your own blend at home!
Coconut Milk vs. Heavy Cream: Both make the sauce creamy, but coconut milk adds a tropical flavor. If you’re avoiding dairy, stick with coconut milk. Almond or cashew cream can be nice alternatives too.
Fresh Ginger: Fresh ginger gives a vibrant kick. If you don’t have fresh, substitute with 1 teaspoon ground ginger, but fresh is always tastier!
How Can I Perfectly Sear the Lamb?
Searing the lamb is crucial for building flavor. It locks in moisture and adds a nice crust. Here’s how to do it right:
- Preheat the Instant Pot on ‘Sauté’ mode and use enough olive oil to coat the bottom.
- Make sure the lamb is at room temperature and season it well.
- Sear for 2-3 minutes per side until golden brown. Don’t rush; leave it be during cooking to avoid steaming instead of searing.
- Once browned, set it aside to keep it juicy for pressure cooking.
How to Make Instant Pot Curried Rack of Lamb
Ingredients You’ll Need:
For the Lamb:
- 2 racks of lamb (about 1.5 to 2 pounds each), frenched
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Sauce:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder (use your preferred blend)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 (14 oz) can crushed tomatoes
- 1 cup coconut milk or heavy cream
- 1/2 cup chicken or vegetable broth
- Juice of 1 lime
- Fresh cilantro leaves, chopped, for garnish
For Serving:
- Cooked basmati rice or naan
How Much Time Will You Need?
This dish takes about 15 minutes to prep and 30 minutes of cooking time in the Instant Pot, plus a little time for natural pressure release. Overall, you’ll need about 1 hour from start to finish, including the time it takes for the flavors to meld while it cooks. Perfect for a flavorful and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Instant Pot:
Start by setting your Instant Pot to ‘Sauté’ mode and pouring in the olive oil. This will get the oil nice and hot for searing the lamb.
2. Season and Sear the Lamb:
While the oil heats up, season the racks of lamb generously with salt and black pepper on all sides. Once the oil is hot, carefully place the lamb racks in the pot and sear them for about 2-3 minutes on each side until they’re browned. This step adds a lot of flavor, so don’t skip it! After browning, remove the lamb and set it aside on a plate.
3. Sauté the Onions:
Now, add the chopped onions to the pot. Sauté them for about 3-4 minutes until they start to soften. This creates a wonderful base for the sauce!
4. Add Aromatics:
Next, stir in the minced garlic and ginger. Cook for 1 minute until you can smell their amazing aroma. Then, add the curry powder, turmeric, cumin, and cayenne pepper, stirring well to toast the spices for about another minute. This brings out their full flavor!
5. Make the Sauce:
Pour in the crushed tomatoes, chicken or vegetable broth, and coconut milk (or heavy cream). Stir everything together and use a spatula to scrape any browned bits off the bottom of the pot—those bits are full of flavor!
6. Add the Lamb Back:
Return the seared lamb racks to the pot, making sure they are nestled into the sauce to absorb all that delicious flavor.
7. Pressure Cook:
Close the lid of the Instant Pot, seal the valve, and set it to ‘Pressure Cook’ or ‘Manual’ for 20 minutes. This will cook the lamb to perfection!
8. Natural Pressure Release:
When the cooking time is done, let the pressure release naturally for 10 minutes. After that, carefully release any remaining pressure before opening the pot.
9. Check the Lamb:
Open the lid and check if the lamb is tender. If you’d like the sauce a little thicker, switch to ‘Sauté’ mode and simmer for a few minutes.
10. Slice and Serve:
Remove the lamb racks and let them rest for a few minutes. Then slice between the ribs to serve. Stir the lime juice into the sauce and pour it over the lamb.
11. Garnish and Enjoy:
Garnish with fresh cilantro leaves and serve the lamb alongside warm basmati rice or naan for a complete meal.
Enjoy your flavorful Instant Pot Curried Rack of Lamb!
Can I Use Frozen Lamb for This Recipe?
Yes, you can use frozen lamb, but make sure to fully thaw it before cooking for even results. Thaw it in the fridge overnight or use the cold water method for quicker results. Searing frozen meat is not recommended, as it may not brown properly.
What If I Don’t Have Coconut Milk?
No worries! If you’re out of coconut milk, heavy cream is a great substitute for a rich and creamy sauce. You can also use almond milk or cashew cream for a non-dairy option, though the flavor will be different.
Can I Cook This Dish in Advance?
Absolutely! You can prepare the whole dish ahead of time and refrigerate it for up to 2 days. Reheat gently on the stove or in the microwave, stirring regularly until warmed through. The flavors will deepen after a day in the fridge.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze the lamb, wrap it tightly to prevent freezer burn, and it should last up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!
