Instant Pot Lamb Makhani (Butter lamb)

Ingredients

	2 pounds of lamb (3-4 large boneless cuts, chopped into pieces.) Boneless lamb works best, but you can also use boned lamb chops.
	1 cup of frozen or fresh spinach
	1 large onion, white onion is preferable.
	1 cup of coconut milk (can substitute with heavy cream or yogurt)
	3/4 cup of tomato coulis or 1/2 cup of tomato paste
	1 tablespoon of butter – plain unsalted or semi-salted butter
	1 lemon – to cut into quarters and serve alongside the dish.

Spices and flavoring ingredients:

	2 teaspoons of minced garlic
	2 teaspoons of red chili powder
	1 teaspoon of dried coriander; you can use fresh coriander (cilantro) as well.
	1 teaspoon of turmeric
	1 teaspoon of ground cumin
	2 teaspoons of garam masala
	1 teaspoon of ground ginger
	2 tablespoons of olive oil to sauté the garlic and ginger
	Pinch of salt and pepper

How to make this lamb makhani in the Instant pot

1. Sauté the olive oil, garlic, and ginger in the Instant Pot for a couple of minutes, until fragrant.
2. Add the remaining ingredients (except the coconut milk and lemon), then set the Instant Pot to High Pressure for 14 minutes.
3. Allow a natural pressure release for 10 minutes once the timer finishes.
4. Stir in the coconut milk after opening the lid.
5. Press Sauté and cook for 5 minutes to let the sauce thicken.
6. Rest the lamb makhani on Keep Warm for 10 minutes.
7. Taste and adjust with salt and pepper if needed.
8. Slice the lemon into quarters and serve alongside the lamb makhani.
9. Serve warm.

If you’re looking for an authentic Indian recipe that is a bit different, lamb makhani is a great choice. The recipe is simple and requires just a few ingredients added into the Instant Pot

It is similar to the chicken makhani (aka butter chicken) or pork makhani, but the red meat from the lamb adds a whole different flavor and dimension to the dish.

And with the Instant pot, it is quick and easy. In 35 minutes or less, you will have a delicious dish that will have you feeling like you’ve stepped into an Indian restaurant.

Cooking tips

• Frozen spinach usually works better in the Instant pot to cook at the same rate as the lamb. But you can use fresh spinach as well, it just will probably melt into the sauce.
• The traditional lamb makhani recipe uses coconut milk, but you can substitute for heavy cream or plain yogurt. You can also use greek yogurt for a lower fat substitution.
• Be sure to add the coconut milk/cream/yogurt after the Instant pot finishes cooking the lamb, otherwise the lamb makhani will curdle.

Similar recipes

Instant Pot Lamb Makhani (Butter lamb)

In 35 minutes or less, this flavorful lamb makhani (butter lamb) recipe can made in the Instant pot.

4.75 from 4 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Courses

Cuisine Indian

Servings 4

Calories 824 kcal

Equipment

• Instant Pot Duo Nova 8qt 7-in-1 One-Touch Multi-Use Programmable Electric Pressure Cooker
• Lipper International Durable Bamboo Over the Sink or Stove Cutting Board
• Cuisinart Professional 15 Piece Cutlery Block Set

Ingredients

  

1x2x3x

• 2 pounds of lamb (3-4 large boneless cuts, chopped into pieces)
• 1 cup of frozen spinach
• 1 cup of coconut milk
• 3/4 cup of tomato coulis or 1/2 cup of tomato paste
• 1 large onion, sliced or chopped
• 1 lemon to cut into quarters and serve along side

Spices and herbs

• 2 teaspoons of minced garlic
• 2 teaspoons of red chili powder
• 2 teaspoons of garam masala
• 1 teaspoon of dried coriander
• 1 teaspoon of turmeric
• 1 teaspoon of ground cumin
• 1 teaspoon of ground ginger
• 2 tablespoons of olive oil
• 1 tablespoon of butter
• pinch of salt and pepper to taste

Instructions

 

• Add the olive oil, garlic and ginger into the instant pot and sauté for a couple of minutes until fragrant.
• Add the rest of the ingredients (except the coconut milk and lemon), and set the Instant Pot to High Pressure for 14 minutes.
• Once the countdown has finished, let the pressure release naturally for 10 minutes.
• Open the Instant pot and stir in the coconut milk.
• Press the Sauté button again for 5 minutes to let the sauce thicken.
• Let the lamb makhani rest for 10 minutes on the Keep Warm function.
• Taste to add salt and pepper if necessary.
• Slice the lemon into quarters and serve along side the lamb makhani dish.
• Serve while warm.

Nutrition

Serving: 1gCalories: 824kcalCarbohydrates: 16gProtein: 70gFat: 54gSaturated Fat: 21gPolyunsaturated Fat: 28gCholesterol: 262mgSodium: 320mgFiber: 5gSugar: 6g

Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.

What to serve with it?

In India, lamb makhani is usually served with plain white rice or naan. (I usually have my rice cooker going at the same time.)

As a starter or appetizer, you can serve it with some samosas, chicken tikka, or a light salad.

How to store it?

Lamb makhani can be frozen and stored for up to a month. Just let it cool before placing in an airtight glass container, before placing in the freezer.

Other lamb recipes

• Instant Pot Lamb Makhani (Butter lamb)
• Air fryer lamb shoulder roast
• Roast lamb leg with gravy