Instant Pot Curried Rack of Lamb || Indian Style Masala Lamb Chops
 
Prep time
Cook time
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This flavorful, melt-in-mouth rack of lamb is cooked in an instant pot with yogurt and a blend of indian spices. So delicious!
Author:
Recipe type: Main Course
Cuisine: Indian
RecipeIngredients
  • One Rack of Lamb (I use Australian rack of lamb for a more goat meat like flavor)
For marinade:
  • 2 tbsp ginger garlic paste (store bought or homemade - see recipe for homemade below)
  • 1 tbsp plain coconut yogurt (or plain cashew yogurt)
  • 1 tbsp fresh lime or lemon juice
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tsp garam masala
  • ¼ tsp mustard powder (or crushed mustard seeds)
  • 1 tsp coconut sugar
  • 1 tsp sea salt
  • 1 tbsp extra virgin olive oil
For home made ginger garlic paste:
  • 15 large cloves of garlic, peeled
  • Two 2"' by 1"' piece of fresh ginger, roughly chopped
  • 2 tbsp extra virgin olive oil
RecipeInstructions
For homemade ginger garlic paste:
  1. Add all the ingredients to a small food processor and blend until you get a smooth paste. Transfer to a container and keep in the refrigerator. Use as needed.
Marinating the meat:
  1. Make small superficial cuts over the lamb. Add all the marinade ingredients to a small mixing bowl and mix well using a spoon. Apply this marinade over the rack of lamb and let marinate for about 30 minutes to 1 hour at room temperature or for longer in the refrigerator.
Cooking the lamb:
  1. Transfer the marinated rack of lamb ayongwith the marinating sauce into insert of the Instant Pot. Close the lid. Make sure valve is in sealing position. Manually change pressure cook time to 30 minutes. After the pressure cooking time is done, let the pressure come down naturally. Then open the lid and transfer the lamb and the sauce on to a baking tray lined with Aluminum foil. You can also transfer this to a wide skillet and finish cooking in the skillet.
  2. For finishing in the oven, pre heat oven to 400 F. Place tray in the oven and let bake for about 8-10 minutes. Mid-way through open the oven and spoon the sauce all over the meat.
  3. For finishing in the pan, cook skillet on low heat for about 5-7 minutes until most of the sauce is evaporated. Be careful not to overcook or dry the sauce completely.
  4. Serve warm with white rice or cauliflower rice.
Recipe by Cook2Nourish at https://cook2nourish.com/2023/12/instant-pot-curried-rack-of-lamb-indian-style-masala-lamb-chops.html