Instant Pot Curry Lamb Shanks with Coconut Milk
Pressure-cooked lamb shanks in a fragrant yellow curry sauce made from fresh shallots, garlic, lemongrass, and red chilies. Potatoes and aromatic spices create depth in this Southeast Asian-inspired one-pot meal finished with coconut milk for richness.
Ingredients
- 2 lb lamb shanksbeef chuck or short ribs1:1protein
similar cooking time and texture
- 1 tsp sea salt
- 1 tsp black pepper, ground
- 1 tsp basil flakes, dried
- 1 tsp garam masala, ground
- 2 tbsp butter
- 1 yellow onion, chopped
- 1 bundle green onions, chopped
- 4 whole yellow potatoes, cubed
- 1 ½ cup chicken stock
- 15 oz coconut milk
- 4 whole shallots, peeled
- 3 whole garlic bulbs, peeled
- 1 whole lemongrass stalk
- 5 red chile peppers, wholedried red chilies1:1 by countspice
adjust rehydration time
- 3 tbsp cilantro flakes, driedfresh cilantro1 tbsp:3 tbspherb
add after cooking to preserve flavor
- 1 tbsp turmeric, ground
- 1 tbsp curry powder
- 1 tbsp coriander, ground
- 1 tsp cumin, ground
- 3 tsp sea salt
- 1 tsp white pepper, ground
- 1 tsp ginger, ground
- ¼ tsp cayenne pepper, ground
- ¼ cup water
- cooking oil, for searing
Instructions
- 1
Set Instant Pot to Sauté on normal heat.
- 2
Season lamb shanks with sea salt, black pepper, basil flakes, and garam masala.
- 3
Add cooking oil and sear each side of lamb shanks for 3 to 5 minutes. Remove and set aside.
- 4
Peel shallots and garlic bulbs. Combine shallots, garlic, lemongrass, red chile peppers, cilantro flakes, turmeric, curry powder, coriander, cumin, sea salt, white pepper, ginger, and cayenne pepper in food processor. Add water and blend until paste is thick and smooth.
- 5
Return Instant Pot to Sauté. Add butter, then cook chopped yellow and green onions until translucent. Add cubed potatoes.
- 6
Stir in curry paste and chicken stock. Return seared lamb shanks to pot, fully submerging in sauce.
- 7
Set Instant Pot to Pressure Cook on High for 35 minutes. Seal and allow slow release for 15 minutes, then manually release pressure.
- 8
Remove lamb shanks from pot. Stir in coconut milk.
- 9
Serve lamb shanks with curry sauce in a large dish.
Tips
Sear lamb shanks in batches if crowded to ensure proper browning and crust development.
Do not skip the slow release phase to prevent tough meat and broken potatoes.
Blend curry paste until completely smooth to avoid gritty texture in the sauce.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze curry and lamb up to 3 months.
Prepare curry paste up to 2 days ahead. Store refrigerated in airtight container. Sear lamb shanks the morning of cooking.
Serve over jasmine rice or with naan bread to soak up sauce. Accompany with lime wedges and fresh cilantro.
Common Mistakes
Do not skip searing the lamb to avoid pale, steamed meat lacking crust.
Do not open the pot during pressure cooking to avoid uneven cooking.
Do not blend curry paste incompletely to avoid gritty, fibrous texture from lemongrass.
Substitutions
Dairy-Free Swaps
General Alternatives
similar cooking time and texture
adjust rehydration time