Leftover Lamb Curry Pressure Cooker Recipe

A Story from a Cold Night

I once had a big roast lamb dinner. The next day, I had so much meat left. It felt wrong to waste it. I looked at that lamb and thought, “You will be a curry.”

My kitchen filled with amazing smells that afternoon. It was warm and cozy. I still smile thinking about it. Turning leftovers into something new feels like a small victory. What’s your favorite leftover to transform?

Why This Little Ritual Matters

This recipe is about more than food. It’s about respecting what you have. Using every bit shows care for your work and your wallet. That matters a lot.

It also connects us. The spices in this curry have been used for centuries. When we cook with them, we join a long story. That’s a beautiful thing to feel in your own kitchen.

Let’s Build the Flavor

First, heat your oil. Add the onion, garlic, and ginger. Doesn’t that smell amazing? Sauté them until they soften. This is the flavor base. It makes your whole house smell like home.

Now, the fun part! Add all those spices. The cloves, cardamom, and cinnamon stick are like little flavor jewels. Fun fact: whole spices like these release their taste slower than ground ones. They give a deeper flavor. Then stir in the broth, tomato paste, and your lamb.

The Magic of the Pressure Cooker

Seal the lid and let it work. In just 12 minutes, the magic happens. The pressure cooker makes the lamb incredibly tender. It blends all those separate flavors into one perfect sauce.

When it’s done, be careful with the steam. Open the lid slowly. The smell that rushes out is your reward. Do you prefer your curries mild, or with a good kick of heat?

The Final, Important Touch

Fish out the cinnamon stick and bay leaves. They’ve done their job. Now, take your plain yogurt. Stir it in slowly. This makes the curry creamy and smooth. It cools the spices just right.

Serve it hot over rice. The tender lamb in the rich, spiced sauce is pure comfort. I love to see it steam on the plate. It tells a story of yesterday’s meal, made new. What would you serve on the side—fluffy rice, or warm naan bread?

Ingredients:

Ingredient	Amount	Notes
Olive oil	1/4 cup
Yellow onion	1 large	diced
Garlic	1 tablespoon	fresh, minced
Ginger	1 tablespoon	fresh, minced
Bay leaves	2
Cloves	4	whole
Peppercorns	10
Cardamom pods	3	or 1 teaspoon ground
Cinnamon stick	1	or 1 teaspoon ground
Kosher salt	1/2 teaspoon
Turmeric	1/2 teaspoon
Coriander	2 teaspoons
Garam masala	2 teaspoons
Chicken broth	2 cups
Tomato paste	6 ounces	canned
Leftover lamb	3 to 4 cups	cubed
Plain yogurt	1/2 cup

My Cozy Pressure-Cooker Lamb Curry

Hello, my dear. Come sit. Let’s talk about that lovely leftover lamb. It deserves a second act, don’t you think? I believe in no waste and big flavor. This curry is my favorite way to make magic from Sunday’s roast. It fills the whole kitchen with the most wonderful smells. Doesn’t that smell amazing? It reminds me of my friend Meena, who taught me this trick years ago. I still laugh at that. I was so nervous about all the spices!

Now, don’t let the list scare you. It’s just a little party of flavors. We’ll use your pressure cooker to make it all tender and rich, fast. Here is exactly what we’ll do, step-by-step.

Step 1: Turn your cooker to the sauté setting. Let it get nice and hot. Add the oil, onion, garlic, and ginger. We just want them to get soft and friendly. Sauté them for about three minutes. You’ll hear a lovely sizzle. That’s the sound of flavor starting.

Step 2: Now, add almost everything else! That’s the broth, tomato paste, all the spices, and your cubed lamb. Give it a very good stir. (Here’s a hard-learned tip: really scrape the bottom clean. It stops anything from burning later). It will look like a dark, fragrant stew already.

Step 3: Seal the lid tight. Make sure the steam vent is set to sealing. Select pressure cook and set it for 12 minutes. Then walk away! The cooker will hum and do its work. I use this time to set the table.

Step 4: When time is up, carefully quick release the steam. Open the lid slowly, away from your face. Ah, smell that! Find the cinnamon stick and bay leaves and take them out. They’ve done their job. Can you name one spice we just removed? Share below!

Step 5: This last step is important. Stir in the plain yogurt, a little at a time. It makes the curry creamy and smooth. Serve it right away while it’s piping hot. It’s the coziest bowl you’ll ever have.

Cook Time: About 25 minutes
Total Time: 35 minutes
Yield: 4 hearty servings
Category: Dinner, Leftover Magic

Three Fun Twists on Our Curry

This recipe is like a favorite sweater. You can dress it up different ways! Here are three ideas I love.

The Veggie-Patch Swap: Use chickpeas and big potato chunks instead of lamb. It’s so hearty and good.

The “Oops, It’s Spicy!”: Add a chopped fresh chili with the onions. It gives the curry a lovely warm kick.

The Autumn Version: Stir in a cup of diced sweet squash or pumpkin before pressure cooking. It adds a little sweetness.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

A good curry needs a soft place to land. I always serve mine over a fluffy pile of white rice. Buttered pilaf is wonderful too. For a real treat, warm up some store-bought naan bread for dipping. It’s perfect for getting every last bit of sauce.

What to drink? A cold, crisp lager beer pairs beautifully with the spices. For a non-alcoholic sip, try a tall glass of minty lemonade. The cool mint is so refreshing against the warm curry. Which would you choose tonight?

Storing Your Cozy Lamb Curry

Let’s talk about keeping your curry cozy for later. Cool it completely first. Then pop it in the fridge for up to four days. It freezes beautifully for three months. Use a freezer-safe container.

I love making a double batch. It saves so much time. A ready-made meal is a gift to your future self. I once forgot to label a frozen container. We had a fun mystery dinner that week!

Reheat it gently on the stove. Add a splash of broth or water. This stops it from drying out. Why does this matter? Good storage keeps flavors bright and saves money. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Curry Hiccups

Is your curry too thin? Let it simmer on sauté mode for a few minutes. The extra liquid will cook off. Is it too thick? Just stir in a little more broth or water.

Worried about the yogurt curdling? Take the pot off the heat first. Let it cool for five minutes. Then stir the yogurt in slowly. I remember when I rushed this step. My yogurt looked like little curds!

Can’t find whole spices? Use ground ones. The flavor is still wonderful. Fixing small problems builds your cooking confidence. It also makes your food taste just right. Which of these problems have you run into before?

Your Curry Questions, Answered

Q: Is this curry gluten-free?
A: Yes, if you use a gluten-free broth. Always check the label.

Q: Can I make it ahead?
A: Absolutely! The flavors get even better overnight.

Q: What if I don’t have lamb?
A: Cooked beef or chicken work perfectly. It’s a great swap.

Q: Can I double the recipe?
A: Yes, but do not fill your pot more than halfway.

Q: Any optional tips?
A: A squeeze of fresh lemon at the end is magic. Fun fact: The acid wakes up all the other spices! Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings warmth to your table. It is a wonderful way to use leftovers. Turning them into something new feels special. I would love to see your creation.

Share a photo of your cozy dinner. Have you tried this recipe? Tag us on Pinterest! Your stories and pictures make my day. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.