Pressure Cooker Lamb Tikka Masala



Prep time: 10 mins  
Cooking time: 45 mins
Serves: 4


  • 500g Diced Lamb  
  • 700g Potatoes 
  • 500g HFM Tikka Masala Sauce  
  • 2 Cups Basmati Rice  
  • 1 Cucumber Lebanese 
  • 200g plain Yoghurt  
  • ½ Lemon   
  • 1 Garlic clove  
  • 1 tsp Garam Masala 
  • ½ Bunch Coriander 


    1. Bring a large frying pan to medium high heat. Drizzle with olive oil. Add the Lamb cubes and sear them for approx. 5 mins until golden brown all around. 
    2. Add the lamb to the pressure cooker and leave aside.
    3. Cut the potatoes into medium size pieces and add to the pan where the lamb was seared.
    4. Sauté for 2-3 mins and add the Tikka Masala sauce. Cook for 3 mins and add it to the pressure cooker. 
    5. Wash the coriander and finely chop the stems reserving the leaves for later. Add to the sauce. Cook the Lamb for 35-45min on the pressure cooker.
    6. Meanwhile, cook the rice as per packet instructions.
    7. Add the yoghurt to a bowl and grate the cucumber into the yoghurt. Season with salt and pepper, add the Garam Masala, add the juice half a lemon, chop some of the coriander leaves and add to the yoghurt, grate or crush the garlic and mix it all with a fork or a whisk. 
    8. Once the lamb is ready, serve with rice and Raita. 

    Ingredients for Pressure Cooker Lamb Tikka Masala

    Cucumber Lebanese Each

    $0.45 ea

    Garlic Head Each

    $3.00 ea

    Lemon Premium Each

    $1.40 ea

    Fresh Herbs Coriander Bunch

    $0.99 ea

    Potato Washed Bag 2kg

    $2.99 ea

    Harris Farm Yoghurt Unsweetened Plain 350g

    $4.29 ea