Lamb Korma is an Indian Mughlai dish where Lamb stew meat is braised in a cream based sauce and bold Indian spices and simmered for hours to reach the perfect tenderness and flavor. The word Korma or Kurma draws it’s origin from the Persian word Kormah, which literally means “braise”.
The flavors of Korma are developed by using the popular spice blend called Garam Masala, which includes, Cardamom, Cumin, Coriander, Cloves, Bay leaves etc. These flavors are infused in a yogurt, cream or coconut cream sauce. The meat is then simmered in this sauce for hours over slow heat, till it becomes tender. I am able to mimic that slow-cooking set-up by cooking this Korma in my electrical pressure cooker, Instant Pot DUO. The end flavors are to die for and I and am able to cut down the cooking time significantly. You’ll never guess how easy this is!
You can make the korma sauce using three different cream bases- heavy cream, yogurt or coconut milk. My family loves the taste of a coconut milk based sauce, so that’s what I end up making most of the time. Using coconut milk also makes this dish is dairy-free, so people with dairy restrictions can also enjoy this amazing curry. If you’re eating low-carb, you can have this with cauli-rice or nutty brown rice. My family loves to eat this korma with butter naan, paratha- flat bread, cumin rice or brown rice. I serve this with a side of garden salad with a simple lemon vinaigrette. The salad adds a beautiful contrast to the creamy Korma, and adds some greens to your meal too!
You can make this Korma with chicken or beef too. For boneless skinless chicken, reduce the cooking time to 5-6 minutes of high-pressure cooking. For beef stew meat, increase the cooking time to 25-30 minutes of high pressure cooking, depending on the size of pieces.
I have cooked this recipe in my electrical pressure cooker, Instant Pot DUO, but you can make this in a stove-top pressure cooker as well on the stove-top. For a stove-top recipe, simply follow the instructions to make the sauce and simmer on medium heat for about 40-45 minutes, or till the meat is tender. Keep stirring every 10 minutes to prevent the sauce from sticking at the bottom.
Lamb Korma- Instant Pot / Pressure CookerPrint Recipe
- 1 lb. lamb leg steak, cut into 1 inch pieces
- 1 tablespoon Light Olive Oil
- 1 medium onion, chopped
- 2 tablespoon ginger-garlic, crushed (1 inch ginger = 6 cloves garlic)
- 2 tablespoons Tomato Paste
- 1/2 cup Coconut Milk (or plain yogurt)
- 1/4 cup + 1/2 cup water (added in two steps)
- 1 teaspoon Salt (adjust to taste)
- 3 teaspoons Garam Masala (adjust to taste)
- 1/2 teaspoon Turmeric Powder
- 1/4 teaspoon Cayenne Pepper
- 1 teaspoon Paprika
- 1/2 teaspoon Cardamom Powder
- 2 tablespoons fresh chopped cilantro, for garnish
- 1/2-1 teaspoon fresh lime juice before serving (optional)
Prep: Chop onions. Crush ginger-garlic. You can do them together by pulsing in a mini food processor. Start by pulsing ginger-garlic 5-6 times and then add onions. Cube the lamb leg meat and keep aside.
Turn on Instant Pot DUO in SAUTE. Wait 30 seconds. Add oil, chopped onions and ginger-garlic paste and saute for 1 minute. Smart Tip: You can add a pinch of salt at this stage to speed up the sweating of the onions. Add tomato paste with 1/4 cup of water. This deglazes the pot as well as helps blend the tomato paste. Add all spices and stir well.
Add coconut milk, water and lamb cubes. Stir. Close the Instant Pot. Set valve to Sealing mode. Set Manual or Pressure Cook for 15 minutes. This time is perfect for the texture that my family likes, you can set it anywhere between 12-15 minutes, depending on how you like it.
Open the lid after 15 minutes of natural pressure release (NPR). Add chopped cilantro. You can add a few drops of fresh lime juice before serving, but this is totally an optional step. Serve it with Naan, Flatbread, Cumin basmati rice, Brown rice or even Cauli-rice