Lamb Korma- Instant Pot / Pressure Cooker

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”.

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 #indianThe 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!    To learn more about the instant pot, check out my Instant Pot FAQ and Accessories blog.

Customize your Lamb Korma

You can make the korma sauce 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.

It goes really well with a homemade flatbread called, Parantha, or nutty brown rice, and if you’re eating low-carb, you can have this with cauli-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!

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

Chicken or Beef Korma :

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.

lamb korma curry instant pot pressure cookerI 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.

Pairs well with cumin rice or brown rice.

Jeera Rice or Cumin Rice, is a popular Indian side dish where delicious and aromatic basmati rice is cooked with the nutty and earthy cumin seeds. It is one of the most popular accompaniment with Indian curries. Quick and easy recipe by Spice Cravings. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #basmati #riceCumin Rice Brown Jasmine Rice in Instant PotBrown Jasmin Rice

Lamb Korma- Instant Pot / Pressure Cooker

Print Recipe
Serves: 4 Cooking Time: 15 minutes Manual, NPR 15


  • 1 lb. lamb leg steak, cut into 1 inch pieces
  • 1 tablespoon Light Olive Oil
  • 1 medium onion, chopped
  • 2 tablespoon ginger & garlic, grated (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. 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. 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

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  • Reply
    March 9, 2018 at 9:58 am

    Brown rice is not low carb. It has nearly the same carb content and glycemic index numbers as white rice.

    • Reply
      March 9, 2018 at 10:10 am

      Hi Tim, I buy both kinds, white Jasmine and Brown Jasmine from Trader Joe’s. Here is what the label says: White Jasmine Rice: Total Carbs: 42g, Fiber: 0g; Net Carbs= 42g. Brown Jasmine Rice: Total Carbs: 37g, Fiber: 3g, Net Carbs=34g. So per every serving, there is a saving of 8g of carbs in Brown rice as compared to White Rice. I agree with you that every kind of rice has carbs, perhaps I should say “lower” carb instead of “low” carb. Thanks for pointing that out.

    • Reply
      March 9, 2018 at 10:12 am

      And I do suggest cauli-rice as a low-carb option in this post.

  • Reply
    March 13, 2018 at 3:32 pm

    Hello, what is ginger-garlic?
    Thanks. ..

    • Reply
      March 13, 2018 at 3:49 pm

      Hi Gery, by that I meant ginger ‘and’ garlic. I have made some changes to the text, and hopefully it’s clearer now. For this recipe, I use about 2 tablespoons of fine-chopped, grated or ground, ginger & garlic, which is about an inch of peeled ginger, and about 6 cloves of peeled garlic. Hope that helps.

  • Reply
    March 21, 2018 at 8:28 pm

    Thanks for this recipe- just made it and it tastes amazing. Super easy to follow. Definitely making this again. I might try to figure out how to make the sauce a touch thicker/creamier next time, but this is just a personal taste thing and definitely not a complaint. Nice one!

    • Reply
      March 21, 2018 at 8:52 pm

      Yeah! So glad you enjoyed this recipe. You can skip the water next time. The lamb also releases some juices, so there should be enough liquid for the Instant Pot to come up to pressure.

  • Reply
    April 11, 2018 at 3:59 pm

    HI! If I choose to use the yogurt instead of coconut milk, do I still add it at the same point in the recipe? Often, yogurt seems to curdle if added during pressure cooking in instapot so I see many recipes suggest adding it after the pressure cooking is done. Please let me know what you suggest with this recipe.

    I’m excited to try and make this. I make a lot of your yummy recipes. Thanks!!

    • Reply
      April 11, 2018 at 4:07 pm

      Hi M! So glad to hear that you’re enjoying my recipes, thanks for sharing that, it always makes my day! You can add yogurt instead of coconut milk, and add it at the same point. I beat/whisk yogurt to a smooth consistency and add it a tbsp at a time and stir. This tempers the yogurt and helps it blend with the onion and spices and prevents curdling. Check out the video in this recipe for clarity: Hope you love this Korma!

  • Reply
    May 10, 2018 at 1:01 am

    Thanks Aneesha, this is a fantastic recipe. This one will be on high rotation in our house from now on!

    • Reply
      May 10, 2018 at 10:24 am

      Yeah! It’s on repeat in my home too. My kids LOVE lamb Korma. I’m so glad you liked this recipe. Have you tried the lamb chops recipe? It’s not for pressure cooker, but a real quick stove-top or oven recipe:

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