Name: Bombay Lamb Curry (Instant Pot and Stove Top)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 800g of lean boneless lamb chunks; 1 onion, finely chopped; 2 cloves of garlic, crushed; 1 tbs of fresh grated ginger; 1 small carrot, finely chopped; 1 small zucchini, finely chopped; 1 tbs of cumin; 1 tbs of coriander; 1/2 teaspoon of salt; 1-2 red chiles, deseeded and chopped; 1 teaspoon of turmeric; 1 teaspoon garam masala; 1 cup (240ml) of crushed tomatoes (or passata); 1 cup (240ml) of light coconut milk; cooking oil spray (I used avocado); salt and black pepper to season; freshly chopped coriander

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A Hearty Bombay Lamb Curry - delicious flavours, simple ingredients and the silky creaminess of coconut milk.

Bombay Lamb Curry in black skillet with wooden spoon.

Lamb Curry Recipe

Yesterday I grabbed a bag of meat out of the freezer to defrost. I knew I had a busy day lined up the next day and so wanted something on hand to quickly put together for a hearty and filling meal once I got home.

The bag I grabbed I thought was some stewing beef, as through tired eyes I didn't think to check the label. But later the next day when I got home ready to cook the casserole I had planned. I realised it was actually the bag of boneless lamb chunks I had taken out instead.

Not a problem though, as I just scrapped the casserole idea and instead decided to combine the lamb with some leftover light coconut milk in the fridge to make a delicious Bombay Lamb Curry.

Coconut Lamb Curry

One of the things I love about Bombay Style Curries is the addition of coconut milk, which gives it that lovely creamy silky appearance to the sauce and really balances out the spices and heat from the chiles.

Light coconut milk (canned) works perfectly, it still has the creaminess of regular coconut milk.

Coconut drinking milk that comes in a carton is not recommended. It has too high a water content and will dilute out the sauce too much, not giving it that silky creamy appearance that you expect with a curry like this.

close up of Bombay Lamb Curry in black skillet with wooden spoon.

Instant Pot Lamb Curry

I cooked this in the Instant Pot, but it can easily be adapted for stove top, of which I will post directions for too.

Wondering what an Instant Pot is? It's a 7in1 cooker, and it slow cooks, pressure cooks, saute's, has settings for soup, chilli, rice, porridge. Things that would normally take hours can be cooked in minutes. So it is great for batch cooking days when you want to get some tubs of prepared meal frozen.

There are lots of other makes of Electric Pressure Cookers available and most will do the same as the Instant Pot, so pick when that caters to your needs.

The beauty of cooking in a pressure cooker, is it saves so much time but the meat is lovely and tender.

Bombay Lamb Curry on white place with basmati rice, skillet with curry in background

Sides for Bombay Lamb Curry

It would be great served with this Zucchini Pilau Rice 0r Sweetcorn Pilau Rice. For some extra speed foods, you could just stir in some spinach at then end until wilted or make some of this Bombay Butternut Squash. You could even make some of these Onion Bhaji or Sweet Potato Flatbreads to mop up all that curry sauce.

A healthy low carb alternative to rice that is perfect served with this Instant Pot Bombay Lamb Curry is Roasted Cauliflower Rice

More Curry Recipes

Love curries and want some other delicious recipes to try? Check out these:

or head on over to my Full Recipe Index with over 850 delicious Slimming Eats and Weight Watchers recipes all fully searchable by meal type, ingredients, value and smart points etc

close up of Bombay Lamb Curry on white place with basmati rice, with fork placed to the left.

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Recipe Card

Bombay Lamb Curry (Instant Pot and Stove Top)

Yield: SERVES 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A Hearty Bombay Lamb Curry - delicious flavours, simple ingredients and the silky creaminess of coconut milk.

Ingredients

800g of lean boneless lamb chunks
1 onion, finely chopped
2 cloves of garlic, crushed
1 tbs of fresh grated ginger
1 small carrot, finely chopped
1 small zucchini, finely chopped
1 tbs of cumin
1 tbs of coriander
½ teaspoon of salt
1-2 red chiles, deseeded and chopped
1 teaspoon of turmeric
1 teaspoon garam masala
1 cup (240ml) of crushed tomatoes (or passata)
1 cup (240ml) of light coconut milk
cooking oil spray (I used avocado)
salt and black pepper to season
freshly chopped coriander

Instructions

Instant Pot:

Set Instant Pot to sauté mode
Once it displays hot, spray with cooking oil spray
Add onion, garlic and ginger and fry till softened.
Add the carrot, zucchini, lamb, spices, chiles, crushed tomatoes, coconut milk and mix to evenly coat.
Place on the lid, close valve (if not self sealing), and set to manual high for 20 mins.
Allow the pressure to release naturally.
Taste and Season as needed with salt and black and sprinkle with fresh coriander.
Enjoy

Stove Top:

Spray a deep pan over a meidum high heat with cooking oil spray
Add onion, garlic and ginger and fry till softened.
Then add in carrot, zucchini, lamb, chiles, spices, crushed tomatoes and coconut milk and mix to evenly coat.
Bring to a boil, then reduce heat and simmer for 45minutes, (check half way through and add some water if needed).
Taste and Season as needed with salt and black pepper, sprinkel with fresh coriander.
Enjoy!!

Notes

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Calories - scroll down to nutritional info box
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