In this easy Instant Pot recipe for creamy Lamb Korma, lamb stew meat is cooked in a rich coconut sauce, seasoned with warm Indian spices, and pressure-cooked to a melt-in-mouth perfection. Pair this curry with homemade naan or saffron rice and enjoy a cozy Indian feast in the comfort of your home.
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Korma is known for its creamy and luxurious texture. Traditionally, the meat is simmered for hours to reach the perfect tenderness and rich flavor.
In this 'much easier' version, I cook lamb stew meat with aromatics in a creamy coconut sauce, season it with warm Indian spices and pressure cook it in the electric pressure cooker (Instant Pot) until it tenderizes and soaks up all the flavors.
This curry is on the menu for birthdays and celebrations in my home! I serve it with garlic naan, butter naan or cumin rice, and cucumber raita to complete this Indian feast.
Today, I'm sharing this easy lamb korma recipe, which many readers have made and loved! Let's get started!
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What is Korma? What is Korma Sauce Made of?
Korma is a dish from Mughal cuisine originating in the Indian subcontinent around the 16th century. The word 'Korma' comes from the Urdu word 'Kormah,' which means 'braising.'
What is Lamb Korma? Lamb Korma, also known as Mutton Korma, is very popular in most Indian and Pakistani restaurants. In this mild curry, meat or vegetables are braised in a yogurt, cream, or nut-paste-based sauce and seasoned with mild aromatic Indian spices like cardamom, cumin, cinnamon, and coriander.
Ingredients - Notes & Substitutions
Here is a list of lamb korma ingredients I use to make this simple yet satisfying curry:
- Lamb: For best results, I prefer to use 'grass-fed' lamb stew meat, which I get from Whole Foods or any quality halal shop. If that's not available, I get lamb leg steak and cut it in 1½ -2-inch pieces. Goat meat is another alternative; just increase the pressure cooking time to 30 minutes if using that.
- Aromatics: Freshly chopped onions, ginger, and garlic form the foundation of this curry. I prefer to use red or white onion in this recipe. If you can't find fresh ginger and garlic, look for frozen cube trays available in most stores, like Trader Joe's, Safeway, and Whole Foods. You can also use this make-ahead ginger garlic paste instead.
- Tomato paste: This adds a perfect blend of acidity and a subtle sweetness, which compliments the coconut milk. If using fresh tomatoes, substitute with 2 medium Roma tomatoes and remove the seeds for best results.
- Coconut Milk: The base for korma curry can be made with coconut milk, yogurt, heavy whipping cream, or cashew paste. My family loves the taste of a coconut milk-based sauce, so I usually make that. Using coconut milk also makes this dish dairy-free.
- Alternatively, you can make a Lamb Shahi Korma by mixing ½ cup of heavy whipping cream with ½ cup water.
- For a cashew cream sauce, refer to this recipe for Vegetable korma. See instructions for yogurt below.
- Spices: I season this curry with mild spices, including salt, turmeric, and garam masala. Paprika or Kashmiri chili powder adds a wonderful color and gentle heat, balancing coconut milk's sweetness. Use paprika to make it mild.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Lamb Korma
In this simple lamb korma recipe, I mimic the slow-cooked taste of an authentic lamb korma curry by pressure cooking it in the Instant Pot. Pressure cooking not only tenderizes the meat but also infuses it with spices and aromatics. Here's how I make this lamb curry:
- Turn on SAUTE mode in the Instant Pot. Wait 30 seconds for it to get hot. Add oil, chopped onions, ginger-garlic paste, and a pinch of salt. Saute for 3 minutes until the onions become tender. (Adding a pinch of salt helps speed up the sweating of the onions.) (Pic 1)
- Add tomato paste with ¼ cup of water. This deglazes the pot as well as helps blend the tomato paste. (Pic 2)
- Add all spices and stir well. (Pic 3)
- Add coconut milk, remaining water, and lamb cubes. Stir well. (Pic 4)
- Lock the lid in place and set Manual or Pressure Cook for 20 minutes on sealing mode (high pressure). Once the cooking time is up, let the pressure release naturally for 10 minutes, then follow the quick-release instructions. If not in a rush, let it release naturally. Open the lid when the pin drops. (Pic 5)
- Stir in chopped cilantro and ground cardamom. If you like to thicken the curry, simmer it for 3-5 minutes on SAUTE mode. Add a few drops of fresh lime juice before serving, but this is optional. (pic 6)
How to Make Korma with Yogurt Instead?
- Follow the recipe but skip the coconut milk. Add ½ cup water to cook the lamb. Pressure cook for 10 minutes before releasing the pressure.
- Add ½ cup plain full-fat yogurt in a small mixing bowl, and whisk until smooth.
- Now, take a ladle (2-3 tablespoons) of the hot curry sauce and mix it in to temper the yogurt.
- Add that yogurt-curry mix in the curry while stirring. This prevents the yogurt from curdling and results in a smooth sauce.
- Turn on Saute and simmer for 2-3 minutes, until the yogurt is incorporated into the curry and thickens.
Stovetop Recipe
- Heat a heavy-bottom sauce pot or Dutch oven on medium-high heat. Follow the instructions above to prepare the sauce. Add lamb, coconut milk, and water (with an additional 1 cup).
- Reduce heat to medium, cover, and cook for about 40-45 minutes or until the meat is tender.
- Note: Keep stirring every 10 minutes to prevent the sauce from sticking at the bottom.
Serving Suggestions
Here's what to eat with lamb korma. Enjoy a comforting Indian meal by pairing this lamb korma with:
- Naan: Try my homemade garlic naan recipe or a no-yeast Butter Naan.
- Rice: It goes really well with Saffron rice, cumin rice, or plain basmati rice. For a nuttier alternative, use brown rice.
- Popular Sides: Aloo Gobi, Bhindi masala, or Cucumber Raita.
- Low-carb pairing: Pair it with Indian Cauliflower Rice.
How to Store & Freeze
Store lamb korma in an airtight container in the fridge for up to 4 days.
You can also freeze it for up to one month. To reuse it, thaw it in the fridge overnight and heat it in the microwave or stovetop before serving.
Recipe Tips & Notes
- Lamb: For best results, use lamb leg meat cut into 1½ -2-inch pieces. Fresh meat gives better results than frozen.
- Cook time Varies: Pressure cooking time varies depending on the size of the meat stew. Reduce it to 15 minutes for 1-inch pieces.
- Add salt while sautéing aromatics: Adding a pinch of salt to chopped onions helps caramelize faster, enhancing the end flavor.
FAQs
No, lamb korma is a mild Indian curry made with aromatic spices rather than 'hot' spices. To keep it very mild, you can skip the cayenne powder and use paprika instead of Kashmiri Chili powder in this recipe.
As per this recipe, each serving contains about 271 calories.
More Restaurant-Style Korma Recipes:
Popular Lamb Recipes on the Blog
📖 Recipe
Creamy Lamb Korma (Instant Pot)
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Video
Equipment
Ingredients
- 1 lb. boneless lamb cut into 1½-2-inch pieces
- 1 tablespoon olive oil, avocado oil or ghee
- 1 medium onion finely chopped (about 1 cup)
- 1 tablespoon ginger minced or grated (1 inch ginger )
- 1½ tablespoon garlic minced (5-6 cloves garlic)
- 2 tablespoons tomato paste
- ½ cup coconut milk or plain yogurt
- ¾ cup water added in two steps
Spices
- 1 teaspoon salt adjust to taste
- 1 tablespoon garam masala adjust to taste (add 2 teaspoon for mild taste)
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper (skip for mild)
- 1 teaspoon Kashmiri Chili powder or regular paprika for mild
For Finishing
- ½ teaspoon cardamom powder fresh is ideal (2-3 green pods)
- 2 tablespoon cilantro chopped for garnish
- ½ teaspoon lime juice before serving (optional)
Instructions
- Turn on SAUTE mode in the Instant Pot. Wait 30 seconds for it to get hot. Add oil, chopped onions, ginger-garlic paste, and a pinch of salt. Saute for 3 minutes until the onions become tender. (Adding a pinch of salt helps speed up the sweating of the onions.)
- Cancel saute. Add tomato paste with ¼ cup of water. This deglazes the pot as well as helps blend the tomato paste. Add all spices and stir well.
- Add coconut milk, remaining water and lamb cubes. Stir well.
- Lock the lid in place and set Manual or Pressure Cook for 20 minutes on sealing mode (high pressure). Once the cooking time is up, let the pressure release naturally for 10 minutes, then follow the quick-release instructions. If not in a rush, let it release naturally. Open the lid when the pin drops.
- Stir in chopped cilantro and ground cardamom. To thicken the curry, turn on Saute mode and simmer for 3-5 minutes or until it reaches your desired thickness. Cancel Saute. Optionally, add a few drops of fresh lime juice before serving.
Notes
- Lamb: Use the highest-quality stew meat you can find.
- Cook time Varies: Pressure cooking time varies depending on the size of the meat stew. For 1-inch pieces, set the pressure cooking time to 15 minutes.
- Add salt while sautéing aromatics: Adding a pinch of salt to chopped onions helps them release their juices faster.
- Coconut Milk substitute: You can add ½ cup heavy whipping cream + ½ cup water instead of coconut milk. Alternatively, you can use whole-milk yogurt instead.
Nutrition
This recipe was updated in 2020 with updated images, recipe tips and process shots.
Grace Parry says
Do you have this recipe for someone without an insta pot
Aneesha Gupta says
Hi Grace, you can follow the same steps and instead of pressure cooking, simmer the curry for 45-50 minutes on medium heat, or until the lamb cooks through and becomes tender. Double the water listed in the recipe and remember to stir regularly. I hope you enjoy it.
Marc says
Fantastic recipe! Thank you. I've tried making lamb curry like my local Indian restaurant and never got it right. This recipe was the answer - so easy and simple to follow and totally delicious. I'll be making this again and again.
Aneesha says
That's awesome! I'm so glad you enjoyed it Marc. It's a family favorite in my home too 🙂
Ashley says
This recipe sounds delicious. However, I would be using a crockpot instead of an instant pot. How long do you recommend cooking in this case? I plan to sear the lamb and sauté the veggies before putting them into the crockpot. Thank you!
Aneesha says
Hi Ashley, I don't own a slow cooker but asked a reader and this is what they suggested: Cook on low heat for 7-8 hours, or high for 3-4 hours. I'll appreciate if you can share your result here so other readers can benefit from it too ????????
Rick says
Just finished eating this, it was fantastic! I added a little extra cayenne and a touch of coconut cream. I ate it with your cumin rice, that I also just made for the first time. By far the best rice I have ever made at home. I am glad I made a lot. exactly what I was looking for
Aneesha says
Thank you for the kind words Rick! I'm so glad you enjoyed these recipes. I hope you try other classics like butter chicken, and korma as well. Enjoy!
Anjali says
I am sorry but this recipe is terrible. Lacks so much flavour and it's nowhere near as creamy as the picture shown.
Won't be making again.
Aneesha says
Sorry, you didn't enjoy it. We all have different tastes, perhaps this one is not for you.