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Instant Pot Achari Gosht (Hot & Sour Lamb Curry)

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Author: Meena, www.hookedonheat.com


  • 2 lbs bone-in lamb cut into 1-inch pieces
  • ½ cup plain yogurt
  • ¼ teaspoon turmeric powder
  • 2 tablespoon light cooking oil
  • 1 tablespoon panch phoron spice mix
  • 1 large onion finely chopped
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon red chilli powder
  • 2 tablespoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon amchoor powder
  • salt to taste
  • 2 tablespoon tomato paste
  • 2 medium-sized tomatoes finely chopped
  • water as needed
  • finely chopped fresh cilantro leaves for garnish
  • 2 tablespoon fresh lemon juice


  • Marinade the lamb pieces with yogurt and turmeric powder, and let it sit for at least half an hour.
  • Set the Instant-Pot to saute mode, and add in the oil to heat. Add in the panch phoron and let them start to sizzle.
  • Add in and saute the onions, ginger and garlic, stirring occasionally, till they begin to soften and turn slightly brown. Mix in the spices, salt and tomato paste, and fry for a minute or two to blend well.
  • Add in the tomatoes and cook for a couple of minutes till they start to soften and pulp.
  • Slowly stir in the lamb with all the leftover marinade and add in enough water to cover the meat. Put on the lid and set the Instant-Pot to Manual Pressure mode, and make sure that the valve is in the sealing position. Set the pressure timer to 25 minutes and let it cook.
  • Once the timer goes off, let the pressure release naturally, then give it a final stir and garnish with fresh cilantro leaves and some lemon juice. Serve hot.


I’ve used my 6 Quart Instant Pot Duo 7-in-1 for this recipe, but any kind of electric pressure cooker will work.