Easy Lamb Curry with Coconut Milk (Instant Pot / Slow Cooker)

This easy lamb curry with coconut milk deliciously made in the Instant Pot or slow cooker delivers the rich, Indian-inspired flavors of mutton curry—with just a fraction of the effort!

Delicious Lamb Curry - Made Easy!

Spring means lamb recipes. What better way to enjoy lamb than in a curry? No better way, that's what.

My simple spin on lamb coconut curry is the perfect balance of mouthwatering flavor and convenience. Coming together easily in the Instant Pot or slow cooker, this recipe delivers succulent lamb, creamy coconut milk, and fall apart tender veggies with minimal hands-on time. Whether you're craving comfort food or looking for a way to use up lamb leftovers, this recipe is for you!

Why You'll Love this Recipe:

• Big Flavor, Minimal Effort – The Instant Pot or CrockPot does most of the work, infusing the curry with deep, aromatic spices.
• Comforting and Nutrient Rich – Tender lamb, creamy coconut milk, and nutritious potatoes, chickpeas, and spinach make this a cozy meal that's rich in nutrients.
• Flavor Made Simple – Curry powder and garam masala keep seasoning quick and easy.
• Meal Prep Friendly – Tastes even better the next day, making it perfect for leftovers or make-ahead meals.
• No Yogurt – Made without yogurt, this curry can be easily made dairy-free by using coconut oil instead of butter or ghee for extra richness.

More Lamb Recipes

This is the very first lamb recipe on Good Noms, Honey! Do you want to see more in the future? Let me know in the comments below!

Equipment

Making this lamb curry in the electric pressure cooker or slow cooker is super easy! You'll need:

Instant Pot

• 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker
• Plastic spatula (I suggest this Instant Pot spatula)
• Plus the equipment on the "Remaining Equipment" list below.

Slow Cooker

• Slow cooker – I use an older model of this 6-quart Crock-Pot.
• Large skillet – for sauteing the lamb, aromatics, and spices.
• Heat-resistant spatula – for stirring and scraping.
• Plus:

Remaining Equipment (for Both Methods):

• Large plate – You'll need 2 if using bone-in lamb stew meat.
• Chopping board and chef's knife
• Measuring cups and spoons
• Large slotted spoon – I find this the easiest way to sauté the lamb while leaving the juices in the pot. You'll need 2 if using bone-in lamb.
• Box grater – If grating the ginger. I keep my ginger in the freezer until I need it, so grating it is the best method for me.
• Fine mesh sieve – For rinsing and draining the chickpeas.
• Scrub brush – For washing the potatoes.
• Forks – For deboning the meat (if using bone-in).
• Large spoon – For stirring and serving the finished curry.

Ingredients & Substitutions

My spin on lamb curry features the following simple ingredients:

• Lamb – Boneless (preferred) lamb stew meat or shoulder, or bone-in lamb stew meat, chopped into 1-inch cubes (see section below on the best cuts of lamb to use). If bone-in stew meat is your only option, it can be a bit of a hassle due to the bones. I've included tips in the recipe for handling them.
• Sea Salt and Freshly-Ground Black Pepper – To season the lamb in the beginning as well as additional salt to season the rest of the curry.
• Olive Oil and Aromatics – If needing low FODMAP, use garlic-infused olive oil and leek greens. If not, you can use extra virgin olive oil, fresh garlic, and white or yellow onion. I also add a fair amount of ginger, either grated or minced, for extra depth of flavor.
• Butter, Ghee or Coconut Oil – For added richness, I use unsalted butter, but ghee—clarified butter commonly used in Indian cooking—is another great option. If you need a completely dairy-free alternative, coconut oil works just as well.
• Spices – To keep things simple, this curried lamb recipe relies on curry powder and garam masala—both spice blends that pack plenty of flavor without the need for a long list of individual spices. If following a low FODMAP diet, be sure to check the labels for compliant ingredients.
  • I use President's Choice Mild Curry Powder from Real Canadian Superstore, which contains coriander, turmeric, fenugreek, ginger, cumin, mustard, and cayenne. They also offer a Medium version with the same ingredients but more cayenne for extra heat. If you prefer a milder curry, stick with a mild blend and omit or reduce the optional cayenne. Some curry powders include garlic or onion, so always check the ingredients before purchasing.
  • If you don't have garam masala on hand, ground cinnamon makes a great substitute and pairs beautifully with lamb.
• Tomatoes – I use canned diced tomatoes and their juices. The juices are important as they're also used to deglaze and add liquid necessary for the Instant Pot to come to pressure.
• Coconut Milk – I prefer canned unsweetened full-fat coconut milk, but not all brands are equal. I recommend Aroy-D (linked above) or Thai Kitchen.
  • Pro tip: Before buying canned coconut milk, shake the can—if it sounds liquid, it's good to go. Some cans harden, making them harder to work with. If you do end up buying a can that's hardened, place the can in warm water until it loosens enough to whisk together.
• Chickpeas – To add protein and texture to the curry, I add canned chickpeas, drained and well rinsed.
• Potatoes – Potatoes add heartiness to this curry with lamb, making it extra comforting. I prefer red potatoes, but other white potatoes work too. They also help thicken the sauce naturally—when stirred after cooking, they break down slightly, eliminating the need for extra thickeners!
• Spinach – At the end of cooking, I add fresh, coarsely chopped spinach. While chopping it may seem like an extra step, it makes a big difference in texture—whole spinach leaves can feel stringy in the dish.
• For Garnish (Optional, not pictured) – Freshly chopped parsley or cilantro, or a squeeze of lemon or lime juice add some fresh flavors to the dish.

For a full list of lamb curry ingredients and their quantities, see the recipe card below!

How to Make Lamb Curry in the Instant Pot or Slow Cooker

Follow these step-by-step instructions to make this simple lamb curry recipe in the Instant Pot (pictured) or slow cooker:

1. Season the Lamb – Before getting started, pat your lamb dry with paper towels—this helps it sear and the seasoning to stick to it better. Trim the fat if desired and sprinkle generously with sea salt and freshly ground black pepper. Let it hang out at room temp while you prep the rest of your ingredients.
2. Sear the Lamb – Fire up your Instant Pot on Sauté mode or a large skillet over medium heat if slow cooking lamb curry. Once hot, add olive oil + your fat of choice (butter, ghee, or coconut oil) and swirl it around to coat the bottom. Using a slotted spoon, add the seasoned lamb pieces and let them sear 1 minute per side—just enough to seal in the seasoning and juices. Transfer the lamb to a plate, keeping all those flavorful juices in the pot.
3. Sauté the Aromatics – If using fresh garlic, toss it in and sauté for about 30 seconds, stirring constantly, until fragrant. Next, add onion or leek greens and grated ginger, stirring frequently for 2 minutes (longer if using onion). While that's cooking, mix curry powder, garam masala (or cinnamon), salt, and cayenne (if using) in a small bowl.
4. Toast the Spices – Sprinkle in the spice mixture and stir constantly for 30 seconds—this helps wake up their flavors as well as makes your kitchen smell amazing.

5. Deglaze the Pot – Hit "Cancel" on the Instant Pot or remove the skillet from heat. Pour in diced tomatoes with their juices and use a spatula or spoon to scrape up any browned bits stuck to the bottom—these are pure flavor! If using a slow cooker, transfer everything from the skillet to the crock now.
6. Add the Remaining Ingredients – Stir in coconut milk, chickpeas, and potatoes. Hold off on the spinach—we'll add that later!
7. Add the Lamb
   • Boneless Lamb – Stir it in along with any juices left on the plate.
   • Bone-in Lamb – Lay the pieces on top without stirring. Scrape in any leftover juices—don't waste that flavor!
8. Pressure Cook or Slow Cook
   • Instant Pot – Secure the lid and set the valve to Sealing. Pressure cook on High for 20 minutes, then naturally release for 10 minutes before manually releasing any remaining pressure.
   • Slow Cooker – Cover and cook on Low for 6-8 hours or High for 3-4 hours.
9. Remove the Bones (If Using Bone-In Lamb) – Take out the lamb pieces and place them on a plate. Use forks to remove the bones and any unwanted fat, then return the tender meat (plus any juices) back into the pot.
10. Stir in the Spinach – Toss in the chopped spinach and stir—it will wilt beautifully into the curry's residual heat. As you stir, you'll notice the potatoes naturally thicken the sauce.
11. Serve and Enjoy – Ladle your rich, fragrant lamb coconut milk curry into bowls and garnish with fresh cilantro or parsley. For a bright pop of flavor, squeeze a little lemon or lime juice on top. Serve over basmati rice, cauliflower rice (if not low FODMAP), or naan that's compliant with your dietary situation.

Storage and Reheating Instructions

Storing Leftover Lamb Curry:

• Refrigerator – Store in an airtight container for up to 4 days.
• Freezer – Freeze in a sealed, freezer-safe container for up to 3 months. Let cool completely before freezing.

Reheating:

• Stovetop – Warm over medium-low heat, stirring occasionally. Add a splash of water or coconut milk if needed to loosen the sauce.
• Microwave – Heat in 30-second bursts, stirring in between, until heated through.
• Instant Pot (for larger portions) – Use the "Sauté" function to warm it up, stirring occasionally.

If frozen, thaw overnight in the fridge before reheating for the best texture!

Frequently Asked Questions