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.
Andrea Grantham says
Hi Can you tel l me if I can make this earlier in the day and then re-heat before my dinner party?
Aneesha says
Hi Andrea, absolutely . The sauce gets thicker as it sits. After re-heating it if the sauce seems too thick, add a 'couple of tbsps' of hot water and stir.Enjoy!
Cath Courtney says
I made EVERYTHING EXACTLY as above and my color is no where near the photo or any regular korma color ???? It’s a deep red.
Aneesha says
Hi Courtney, the color could've been a result of two variables. Maybe the coconut milk you used had a lower cream/fat content as cream makes the curry lighter. The other possibility is that your paprika or red chili powder was more potent in color which made the curry darker. Either way, the flavor shouldn't have been affected. I hope you enjoyed it.
JENNIFER FRONZAGLIA says
hi this recipe looks amazing!! Can this be done in a crockpot? how would the prep stages differ?
Aneesha says
Hi Jennifer, thank you! I have never made this in a crockpot, but you can simply saute the aromatics in a fry-pan and follow the remaining recipe in your crockpot. I wouldn't happen to know the cook time for crockpot, but I'm pretty sure you can find that online. Hope you love it!
jmeador says
I can't wait to make this. We have a local Indian restaurant that I always get lamb Korma from but I have been wanting to make it at home. I am curious if you could share your lemon vinaigrette recipe? Or if you have a lime one? This sounded like the perfect thing to serve with it to me as well! 🙂
Aneesha | Spice Cravings says
Hi There! Thank you and I hope you enjoy this recipe 🙂 As for the lemon vinaigrette recipe, it is posted here: http://spicecravings.com/quinoa-tabbouleh-salad. Sorry it took sometime to reply to your post, I am traveling so internet is a bit choppy:) Happy Cooking!
Neelam Singh says
Thanks for the recipe. This was very authentic and my family loved it. The lamb was so tender my daughter could "cut" it with her spoon. I only added 1/2 cup water and cut the time to 12 mins on high pressure. I didn't add extra cardomom as I thought my garam masala had enough, but was wondering later if I missed out on some flavor that was supposed to be part of the tase of the dish.
looking forward to trying your other dishes
aneeshasg says
Hi Neelam, I am so glad your family enjoyed this recipe, thanks a lot for sharing that. I would highly recommend adding the freshly ground cardamom next time, it really enhances this dish. I would love to hear from you when you try other dishes! Thanks!
Kenady says
This recipe was so incredible! I doubled it and added red bell pepper along with the onions. So good! I am really glad I found your website!
aneeshasg says
Hi Kenady, That is awesome! I am super glad that you customized this recipe and enjoyed it, it's a favorite in my home 🙂 I really appreciate your sweet words! Thank you!
Natasha Soares says
Hi Aneeshasg,
I my daughter is a big fan of potatoes in curry, just wondering if I'd need to adjist anything ?
I'm thinking maybe if I use beef it'd be better as the beef takes a little longer to cook.
aneeshasg says
Hi Natasha, potatoes go really well in this curry. Just cube them and add them, no time adjustment needed. This cooking time is enough for potatoes to cook through and become creamy. If you wish to make this korma with beef, increase the pressure cooking time to 30 mins, NPR. Hope your daughter loves it!
Esther says
Can I make this with beef ? If yes, should the cooking time be adjusted ?
aneeshasg says
Hi Esther, Absolutely! If you're making this with beef chunks, increase the cook time to 30 minutes, with a 10-15 minute natural pressure release. Hope you love it!
Andrea says
I also like a thicker korma. How do I keep my coconut cream from curdling/seperating in the instapot? Is it the same as with tempering the yogurt?... Or could i use an immersion blender to re-emulsify?
I make Thai coconut milk soups often. Never in my instapot but, on the stove top so that i can control the heat to not let it boil. Texture is important to me.
aneeshasg says
Hi Andrea! For a thicker Korma, I would suggest simmering the curry on saute mode for a few minutes after pressure cooking. That's what I do too. Regarding coconut milk curdling, it happens to me too sometimes. Tempering will help, also make sure it comes to a simmer before you close the lid for pressure cooking. If it still curdles, turn on saute and whisk it a few times and it becomes creamy again. As for Thai coconut soup, try this Instant Pot recipe- it never fails me: http://spicecravings.com/thai-red-curry-soup
Michelle says
Thanks Aneesha, this is a fantastic recipe. This one will be on high rotation in our house from now on!
aneeshasg says
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: http://spicecravings.com/grilled-lamb-chops
M says
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!!
aneeshasg says
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: http://spicecravings.com/no-cream-skinny-instant-pot-chicken-tikka-masala. Hope you love this Korma!
ben says
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!
aneeshasg says
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.
Gery says
Hello, what is ginger-garlic?
Thanks. ..
aneeshasg says
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.
Ben says
Does this mean 2 tbsp of ginger and 2 tbsp of garlic? Or 2 tbsp total?
Aneesha | Spice Cravings says
Hi Ben, it is 1 tbsp each. Roughly 1 inch ginger + 6 cloves of garlic should be good. Hope you enjoy it!
TimT says
Brown rice is not low carb. It has nearly the same carb content and glycemic index numbers as white rice.
aneeshasg says
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.
aneeshasg says
And I do suggest cauli-rice as a low-carb option in this post.
CLee says
Do I need to brown the lamb cubes first? Or is It better to just put lamb cubes as is when we add it in with the coconut milk?
Aneesha says
Hi there, Ive done both and the curry comes out the same. I would say, just add it as-is. Hope you enjoy it!