Vietnamese Pressure Cooked Lamb (Lau De) - Aromatic Lamb Curry with Lemongrass
The broth takes time. This pressure cooked lamb follows that same philosophy — great Vietnamese cooking is never rushed. It builds, layer by layer, until the flavors sing together.
From my mother's mother. My family has made this dish for generations, adjusting here, adding there, always keeping the core the same. Fresh herbs change everything — that's the magic of Vietnamese cuisine.
Ingredients
For the Lamb
3 pounds (1.4kg) bone-in lamb shoulder or leg, cut into 2-inch chunks
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons vegetable oil
For the Aromatic Paste
4 stalks lemongrass, bottom 4 inches only, thinly sliced
6 cloves garlic
3 shallots, roughly chopped
2-inch piece fresh ginger, sliced
2-inch piece fresh galangal, sliced (or additional ginger)
3 tablespoons Vietnamese curry powder (ca ri)
1 tablespoon tomato paste
2 tablespoons vegetable oil
For the Braising Liquid
1 can (400ml) full-fat coconut milk
1 cup (240ml) beef or chicken broth
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons brown sugar or palm sugar
3 whole star anise
1 cinnamon stick
4 whole cloves
2 bay leaves
2 dried red chilies (optional)
For the Vegetables
1 large onion, cut into wedges
2 medium carrots, roll-cut into 1.5-inch pieces
1 pound (450g) taro root or potatoes, peeled and cut into 2-inch chunks
8 ounces (225g) white button mushrooms, halved
For the Nuoc Mam Gung (Ginger Fish Sauce Dip)
3 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon sugar
2 tablespoons fresh ginger, finely minced
1 Thai chili, minced
2 tablespoons warm water
For Serving
Fresh baguette slices or rice noodles
Fresh Thai basil leaves
Fresh cilantro
Fresh mint leaves
Lime wedges
Sliced fresh chilies
Bean sprouts
Instructions
Step 1: Prepare and Marinate the Lamb (15 minutes + 30 minutes resting)
Proper preparation of the lamb ensures optimal texture and flavor absorption.
Trim excess fat from lamb pieces, leaving some marbling for flavor
If using lamb shoulder, cut between natural seams into 2-inch pieces, keeping bone attached where possible
Season lamb generously with salt and black pepper
Place in a large bowl and set aside at room temperature for 30 minutes
This allows the meat to temper and the seasoning to penetrate
Visual Cue: The lamb should be evenly sized for consistent cooking. Bone-in pieces will have more flavor; bones should be visible but meat should not be cut away from them.
Timing Note: Don't skip the resting time - room temperature meat browns better and cooks more evenly.
Step 2: Make the Aromatic Paste (10 minutes)
This fragrant paste is the flavor foundation of the dish.
Combine lemongrass, garlic, shallots, ginger, and galangal in a food processor
Pulse until finely minced but not pureed
Add the curry powder and tomato paste
Add 2 tablespoons oil to help the paste come together
Process until a rough paste forms
Scrape down sides and process again for evenness
Visual Cue: The paste should be roughly textured, not completely smooth - some small pieces add texture to the final dish. Color should be golden-orange from the curry powder.
Step 3: Brown the Lamb (12-15 minutes)
Browning creates the Maillard reaction essential for deep flavor.
Set your pressure cooker to the saute function on high heat
Add 2 tablespoons vegetable oil and heat until shimmering
Working in 3 batches to avoid crowding, brown the lamb pieces
Sear each side for 2-3 minutes until deep golden brown
Transfer browned lamb to a plate and repeat with remaining pieces
Do not clean the pot between batches - the fond adds flavor
Visual Cue: Each piece should have a dark golden-brown crust on at least two sides. The pot bottom will have brown bits (fond) - this is desirable.
Timing Note: Resist the urge to move the meat too early. Let it develop a proper crust before turning.
Step 4: Build the Flavor Base (8 minutes)
The aromatics bloom in the lamb fat for maximum flavor extraction.
Reduce heat to medium on the saute function
Add the onion wedges to the pot with the remaining lamb fat
Saute for 3 minutes until slightly softened and beginning to color
Add the aromatic paste to the pot
Stir constantly for 3-4 minutes until very fragrant
The paste should darken slightly and smell intensely aromatic
Add the whole spices: star anise, cinnamon stick, cloves, bay leaves, and dried chilies
Visual Cue: The paste will transition from raw and sharp-smelling to deeply fragrant with rounded, warm notes. It should sizzle and turn slightly darker in color.
Step 5: Add Liquids and Lamb (5 minutes)
Combining all elements before pressure cooking.
Pour in the coconut milk, stirring to scrape up any browned bits from the bottom
Add the beef broth, fish sauce, soy sauce, and brown sugar
Stir well to combine everything
Return all the browned lamb pieces to the pot, along with any accumulated juices
Nestle the lamb into the liquid - it should be mostly submerged
Do not add vegetables yet - they will overcook
Visual Cue: The liquid should be golden-orange and aromatic. The lamb should be at least 2/3 submerged.
Step 6: Pressure Cook the Lamb (25 minutes + natural release)
Pressure cooking achieves tender lamb in a fraction of traditional time.
Lock the pressure cooker lid securely
Ensure the valve is set to the sealing position
Select high pressure and set timer for 25 minutes
The cooker will take approximately 10-15 minutes to reach pressure
Once cooking completes, allow natural pressure release for 15 minutes
After 15 minutes, quick-release any remaining pressure
Visual Cue: Steam should release steadily during quick release. When the float valve drops, it's safe to open.
Timing Note: Natural release is essential - it allows the meat fibers to relax gradually, preventing toughness.
Step 7: Add Vegetables and Finish (15 minutes)
Vegetables are added at the end to prevent overcooking.
Open the lid carefully, tilting away from you
Add the carrots and taro root (or potatoes) to the pot
Set to saute function on medium heat
Simmer uncovered for 10 minutes, stirring occasionally
Add the mushrooms during the last 5 minutes
The vegetables should be tender but not mushy
Taste and adjust seasoning - add fish sauce for depth, sugar for sweetness, or lime juice for brightness
Remove and discard the bay leaves, cinnamon stick, and star anise
Visual Cue: Carrots should be fork-tender, taro should be creamy but hold its shape, and mushrooms should be just cooked through.
Step 8: Prepare the Ginger Fish Sauce Dip (5 minutes)
This pungent dipping sauce is traditional with lamb.
Combine sugar and warm water, stirring until dissolved
Add fish sauce and lime juice
Stir in the minced ginger and Thai chili
Let sit for 5 minutes to allow flavors to meld
Taste and adjust to your preference
Visual Cue: The sauce should have visible ginger pieces suspended throughout and a balanced sweet-sour-salty-spicy profile.
Step 9: Serve and Present (5 minutes)
Transfer the lamb curry to a large serving bowl or serve directly from the pot
Skim any excess fat from the surface if desired
Scatter fresh herbs over the top
Arrange baguette slices or prepared rice noodles alongside
Provide lime wedges, fresh chilies, and the ginger fish sauce for customizing
Serve immediately while piping hot
Tips for Perfect Vietnamese Lamb Curry
Selecting the Best Lamb
Bone-in cuts provide the richest flavor and most gelatin
Lamb shoulder is ideal - well-marbled with connective tissue that becomes silky
Lamb leg works but is leaner - reduce cooking time by 5 minutes
Avoid pre-cut stew meat which is often too lean
Managing Lamb's Distinctive Flavor
Vietnamese curry powder's warm spices complement lamb beautifully
Lemongrass and galangal provide bright notes that balance richness
Don't over-trim fat - it carries flavor and keeps the meat moist
Blanching lamb briefly in boiling water before browning reduces gaminess if desired
Curry Powder Selection
Use Vietnamese curry powder (bot ca ri) for authentic flavor
It's milder and more aromatic than Indian curry powders
Contains turmeric, coriander, cumin, and typically star anise
Madras curry powder is an acceptable substitute
Pressure Cooker Optimization
Never fill the pot more than 2/3 full for safety
Bone-in meat benefits from longer natural release
If lamb isn't tender after cooking, pressure cook an additional 10 minutes
The curry improves significantly if made ahead and reheated
Coconut Milk Tips
Always use full-fat coconut milk for proper richness
Shake the can well before opening
Light coconut milk will result in a thin, less satisfying curry
For extra richness, add 2 tablespoons coconut cream at the end
Variations and Substitutions
Protein Alternatives
Goat: Traditional alternative, use same cooking time
Beef Chuck: Cook for 30 minutes on high pressure
Bone-in Chicken Thighs: Reduce to 12 minutes, add with vegetables
Pork Shoulder: Cook for 25 minutes, similar to lamb
Vegetable Variations
Sweet Potato: Replace taro for a sweeter version
Butternut Squash: Adds sweetness and beautiful color
Baby Bok Choy: Add during last 2 minutes
Bamboo Shoots: Add with mushrooms for texture
Dietary Modifications
Dairy-Free: Already dairy-free as written
Gluten-Free: Use tamari instead of soy sauce
Lower Fat: Use light coconut milk and trim more fat from lamb
Spicier: Add more dried chilies or fresh Thai chilies
Regional Variations
Ninh Thuan Style: More lemongrass, served with fermented rice
Saigon Style: Richer curry, served with French bread
Hanoi Style: Lighter broth, more herbs, served with rice noodles
Thai-Influenced: Add Thai basil and kaffir lime leaves
Serving Style Alternatives
Hot Pot Style (Lau De): Serve as a bubbling hot pot with raw vegetables and noodles to cook at the table
Dry Curry: Reduce the liquid significantly for a drier preparation
Over Rice: Serve over jasmine rice instead of with bread
With Bun: Serve over rice vermicelli with herbs
Storage and Reheating Instructions
Refrigerator Storage
Like many braised dishes, this lamb curry improves significantly after resting overnight as flavors meld and deepen.
Cooling: Allow curry to cool to room temperature (maximum 2 hours)
Container: Transfer to airtight containers
Fat Layer: A layer of fat will solidify on top - this protects the curry and can be mixed back in
Duration: Keeps well for 4-5 days refrigerated
Freezer Storage
Portions: Divide into meal-sized portions for easier thawing
Container: Use freezer-safe containers with 1-inch headspace, or heavy-duty freezer bags with air removed
Vegetables: Note that taro and potatoes may become slightly grainy when frozen
Duration: Best quality within 2-3 months
Labeling: Date and label all containers
Reheating Methods
Stovetop (Recommended):
Transfer curry to a pot
Add 1/4 cup water or broth to loosen
Heat over medium-low, stirring occasionally
Bring to a gentle simmer
Heat for 10-15 minutes until lamb is heated through
Adjust seasoning as needed
Pressure Cooker:
Use the saute function on low heat
Add a splash of broth
Heat gently, stirring occasionally
Perfect for large batches
Microwave:
Transfer portion to microwave-safe bowl
Cover loosely
Heat in 90-second intervals, stirring between
Add water if sauce has thickened
From Frozen:
Thaw overnight in refrigerator (recommended)
Or use microwave defrost function
Once thawed, reheat using stovetop method
Do not refreeze after thawing
Make-Ahead Strategy
This dish is perfect for meal prep:
Make the curry 1-2 days ahead through the pressure cooking stage
Store vegetables separately if desired for fresher texture
Reheat and add fresh vegetables if making far in advance
Prepare fresh nuoc mam gung just before serving
Slice baguette and prepare herb plate just before serving
Serving Suggestions
Traditional Accompaniments
Banh Mi: Crusty Vietnamese baguette is essential for soaking up the curry
Rice Noodles: Bun (rice vermicelli) makes this a noodle soup
Fresh Herbs: Thai basil, cilantro, mint, and sawtooth coriander
Dipping Sauce: Nuoc mam gung (ginger fish sauce)
Complete Vietnamese Meal
Start with fresh spring rolls (goi cuon)
Serve curry as main course
Accompany with steamed rice or bread
End with fresh tropical fruit
Beverage Pairings
Wine: Medium-bodied red like Cotes du Rhone or Grenache
Beer: Vietnamese lager (333, Saigon Beer) or Belgian witbier
Non-Alcoholic: Vietnamese iced coffee or chrysanthemum tea
Equipment Needed
The right equipment ensures this aromatic lamb curry turns out perfectly every time.
Electric pressure cooker (6-quart or larger recommended)
Food processor for aromatic paste
Large cutting board and sharp chef's knife
Meat thermometer (optional but useful)
Serving bowl or keep-warm pot
Small bowls for dipping sauce and condiments
Affiliate Disclosure: This post contains affiliate links. If you purchase through these links, we may earn a small commission at no extra cost to you. This helps support our recipe development and keeps our content free.
Shop Recommended Pressure Cookers and Cookware →
Kitchen Science: Why This Method Works
Baking relies on the Maillard reaction and caramelization to develop complex flavors. Between 280-330°F, amino acids and sugars undergo hundreds of chemical reactions that create the golden-brown crust and deep savory notes we associate with well-baked food. Understanding this science explains why proper preheating and avoiding overcrowding (which traps steam and prevents browning) are critical to achieving the best results with this recipe.
Nutrition Deep Dive
Lamb is nutritionally distinguished by its high concentration of conjugated linoleic acid (CLA) and its exceptional zinc content — a 100g serving provides about 40% of the daily recommended zinc intake. Lamb is also one of the richest dietary sources of carnosine, an amino acid that acts as an antioxidant in muscle tissue. The fat profile of grass-fed lamb includes a favorable ratio of omega-3 to omega-6 fatty acids. Lamb also provides significant amounts of iron, B12, and niacin, making it one of the most nutrient-dense red meats available.
Hosting and Entertaining Tips
Lamb makes a naturally impressive centerpiece for dinner parties. Prepare the marinade the day before and let flavors develop overnight. A bone-in roast or rack of lamb carved tableside creates a memorable experience. Pair with a make-ahead side like roasted vegetables or a grain salad that can be served at room temperature. Have your butcher French the rack for elegant presentation. Plan 1-2 lamb chops or 8 ounces of boneless meat per guest for a generous main course.
Seasonal Adaptations
Vietnamese cooking shifts beautifully between seasons. Spring brings fresh herbs at their most aromatic — mint, Thai basil, and cilantro that elevate every dish. Summer calls for cooling bún bowls, fresh spring rolls, and lighter preparations. Autumn introduces warming phở broths and heartier claypot dishes. Winter means rich, slow-simmered soups and braised preparations that warm the body, with preserved and pickled vegetables bridging the gap when fresh produce is limited.
Food Safety Notes
Lamb follows similar safety guidelines to beef: whole cuts are safe at 145°F (63°C) with a 3-minute rest, while ground lamb should reach 160°F (71°C). Fresh lamb keeps 3-5 days in the refrigerator and up to 6 months frozen. The fat on lamb can develop an off-flavor (described as "muttony") if stored too long, so use or freeze promptly. When reheating leftover lamb, ensure it reaches 165°F (74°C). Always marinate lamb in the refrigerator, never at room temperature, regardless of the acid content in the marinade.
Cultural Context and History
Vietnamese cuisine reflects over 1,000 years of Chinese influence, nearly a century of French colonialism, and the indomitable creativity of a people who transformed foreign ingredients into something distinctly their own. The French left behind baguettes (bánh mì), pâté, and coffee culture; Chinese influence contributed stir-frying, noodle soups, and chopstick use. But the Vietnamese genius lies in the fresh herb plate that accompanies nearly every meal — a celebration of brightness and balance that makes this cuisine uniquely refreshing.
Ingredient Substitution Guide
If you need to swap the main protein, these alternatives work well with the same seasonings and cooking method:
Beef chuck: Closest substitute in richness and fat content. Use the same cooking time and temperature.
Seitan: Season with smoked paprika and Worcestershire to approximate lamb's richness.
Goat meat: Leaner than lamb but similarly flavorful. Increase liquid slightly and cook 15-20 minutes longer.
Pork shoulder: Milder flavor but excellent marbling. Season more aggressively to compensate for subtler taste.
Scaling This Recipe
This recipe serves 6, but it's easily adjusted:
When scaling for a crowd (4x or more), consider cooking in multiple batches rather than one enormous pot for better quality control.
When scaling up, keep in mind that spices and seasonings don't scale linearly — use about 1.5x the spices for a doubled recipe rather than 2x, then adjust to taste.
For halving the recipe, most timing stays the same but check for doneness 5-10 minutes earlier since smaller volumes heat through faster.
Acid ingredients (citrus, vinegar) should be scaled conservatively — start at 1.5x for a doubled recipe and add more to taste.
Troubleshooting Guide
Even experienced cooks encounter issues. Here's how to recover:
If the interior is still raw when the outside is done, reduce the oven temperature by 25°F and extend cooking time, allowing heat to penetrate gently.
If the top is browning too fast, tent loosely with aluminum foil and continue baking until the interior reaches the correct temperature.
If the bottom is soggy, move the dish to a lower rack for the last 10-15 minutes of cooking to crisp from below.
Common Mistakes to Avoid
Avoid these common pitfalls for the best results:
Using dark pans without adjusting temperature — dark metal absorbs more heat, so reduce temperature by 25°F.
Opening the oven door repeatedly — each opening drops temperature by 25-50°F and extends cooking time significantly.
Skipping the preheating step — starting in a cold oven leads to uneven cooking and longer bake times that dry out the exterior.
Not rotating the pan halfway through — most ovens have hot spots that cause one side to cook faster.
Leftover Transformation Ideas
Transform your leftovers into entirely new meals:
Fold into a shepherd's pie with mashed potato topping — lamb's rich flavor makes this the definitive version of the classic.
Chop finely and mix into a pasta sauce with tomatoes, cinnamon, and oregano for a Greek-inspired ragù over pappardelle.
Shred leftover lamb and stuff into warm pita with quick-pickled onions, tahini sauce, and fresh herbs for an instant shawarma-style sandwich.
Mastering the Perfect Texture
Achieving the perfect baked texture is about controlling moisture at every stage. Start by patting the surface completely dry — moisture is the enemy of browning and crispiness. A light oil coating promotes even heat transfer and Maillard reaction development. Resting after baking allows residual moisture to redistribute rather than flooding out when cut. If you want a crispy exterior with a moist interior, start at high heat (425°F) for the first 15 minutes to set the crust, then reduce to finish gently.
Kitchen Wisdom
These fundamental kitchen principles will elevate not just this recipe, but everything you cook:
A sharp knife is safer than a dull one. Dull blades require more pressure, increasing the chance of slipping. Hone your knife on a steel before every session and sharpen it with a whetstone monthly.
Deglaze every pan that has fond (brown bits). Whether with wine, stock, or even water, those browned bits contain concentrated flavor that belongs in your sauce, not in the sink.
Master your mise en place (everything in its place). Measure, chop, and arrange all ingredients before you start cooking. This one habit will improve every dish you make and reduce kitchen stress dramatically.
Taste as you go — seasoning at every stage builds layers of flavor that a single final adjustment can never match. This is the single most important cooking habit you can develop.
*Last updated: 2025-12-20*