Creamy Lamb Korma in Instant Pot Pressure Cooker

December 10, 2017 (Updated: December 12, 2019) By Aneesha |

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Lamb Korma is an Indian Mughlai dish, in which lamb stew meat is braised in a cream based sauce and toasted Indian spices.  This lamb curry is simmered for hours to reach the perfect tenderness and rich flavor.

The word Korma or Kurma draws it’s origin from the Persian word Kormah, which literally means “braise”.

In this easy Indian food recipe for Lamb Korma, I braise the lamb meat with aromatics in a creamy coconut sauce.  I season the sauce with toasted garam masala, and pressure cook it to a melt-in-your-mouth perfection.   Note that this dish is sometimes called Mutton Korma.

Building the Flavors in this Lamb Curry

You develop the flavors of the korma curry by using the popular spice blend called Garam MasalaGaram masala is an Indian spice mix that includes, Cardamom, Cumin, Coriander, Cloves, Bay leaves etc.  The garam masala spice mix is used in many Indian food dishes.

You infuse these flavors in a yogurt, cream or coconut cream sauce.  Traditionally, you simmer the meat in this sauce for hours over slow heat, till it becomes tender and gets infused with all the flavors.

Lamb korma served in a white bowl with cilantro garnish

Cooking Lamb Korma in Instant Pot Pressure Cooker

In this lamb stew recipe, I am able to mimic the slow-cooking setup by cooking this easy lamb korma in my electrical pressure cooker, Instant Pot.

Pressure cooking the lamb helps infuse the spices with the meat, and the flavor is to die for.  Also, I am able to cut down the cooking time from hours to less than 30 minutes.

To learn more about the instant pot and many more easy instant pot recipes, check out my Instant Pot FAQ and Accessories blog.

Lamb korma curry being cooked in the instant pot pressure cooker

Customize your Lamb Korma Recipe

You can make the korma curry using three different cream bases- heavy creamyogurt 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.

Close up view of Indian lamb Korma curry in a white bowl

Pairing Suggestion for Lamb Korma

Lamb korma and butter naan are a terrific Indian food combination.  This lamb recipe also goes really well with a homemade flatbread called, Parantha, naan, cumin rice or nutty brown rice.  If you’re eating low-carb, you can have this with cauli-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!

Top shot of instant pot lamb korma with a paratha and yogurt side

How to Make Chicken Korma with this Recipe

You can also make Chicken Korma with this recipe.  To make chicken korma, use boneless skinless chicken and reduce the cooking time to 5-6 minutes of high-pressure cooking.

Stovetop Recipe for Indian Lamb Korma

I mostly cook this lamb recipe in my electrical pressure cooker, Instant Pot, but you can make this on the stove-top too.

For a stovetop 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.

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Lamb korma curry instant pot pressure cooker by Spice Cravings. Lamb Korma is an Indian Mughlai dish: Lamb stew meat is braised in a cream based sauce & bold Indian spices and simmered for hours to reach the perfection. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #indian

Lamb Korma in Instant Pot Pressure Cooker or Stovetop

Lamb Korma is an Indian Mughlai dish, wherein lamb stew meat is braised in a cream-based sauce & bold Indian spices and simmered for hours to reach perfection.  In this recipe, I shorten the cooking time using the instant pot.
4.45 from 36 votes
Print Pin Rate Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting time: 15 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 271kcal
Author: Spice Cravings

Ingredients

Instructions

  • Prep: Chop onions. Fine chop, grate or grind peeled ginger and garlic. You can do everything together in a mini food processor. Start by pulsing ginger and garlic 5-6 times and then add onions. Cube the lamb leg meat and keep aside.
  • Turn on Instant Pot DUO in SAUTE mode. 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, rest of 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.
    lamb korma curry instant pot pressure cooker
  • 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

Stovetop Recipe

  • For a stovetop 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.

Video

Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 271kcal | Carbohydrates: 6g | Protein: 24g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 728mg | Potassium: 516mg | Fiber: 1g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 3.4mg
Course: Main Course
Cuisine: Indian
Keyword: Curry, lamb
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HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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