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.
Riza says
How do I go about cooking this with our Instant pot?
Aneesha says
Hi Riza, this is an Instant Pot recipe, so just follow the step-by-step instructions. Enjoy!
Lee MacArthur says
I made this tonight and it’s absolutely delicious! Lamb Korma has always been my favorite Indian dish and I just started cooking with an Instant pot. This recipe knocked it out of the park and can’t believe how easy it is. Thank you!
Aneesha says
That is awesome! Thank you, I'm very glad you enjoyed this recipe. It's on repeat in my home 🙂
Shari says
This was lovely and easy. My husband and daughter and I very much enjoyed our meal tonight. Even our picky 5 year old grandson finished everything on his plate. Will make this again! Thank you!
Aneesha says
How lovely is that! Thanks, Shari, this is the best compliment for a recipe! Thanks for taking the time to rate the recipe.
Greer says
I made this tonight, & we really enjoyed it! I used cubes of chicken thigh meat & heavy whipping cream, & I whisked in a few tablespoons of rice flour to thicken it to our desired consistency (after it naturally released). So tasty! Thank you!
Aneesha says
I'm so glad you enjoyed it. Thanks for taking the time to share your experience and rate the recipe!
Vivienne says
Hi Aneesha. Just made this tonight, and it was lovely. Little bit thin and did use full fat coconut milk. Got loads of sauce left so will make into a vegetable curry tomorrow. Waste not want not!
Aneesha says
That's awesome! I'm so glad you enjoyed it. For next time, you can simmer the sauce on Saute mode if you like.
Haley says
While the overall flavor was fine, this recipe did not turn out as expected. Used coconut milk and the end result was not at all creamy. The lamb also could've used spicing/marinating. Next time I will opt for heavy cream or yogurt, far less water, and rubbing the lamb with the spices at least 30 minutes ahead of time.
Aneesha says
Hi Haley, thanks for your feedback. I would recommend using a full fat coconut milk, brands like Chakoah or Thai kitchen. If the coconut milk isn't creamy, it waters down the recipe and is not as flavorful. I would also suggest checking the dates on your spices as they lose flavor over time. Hope you enjoy it better next time!
Naseem says
Hi! I would very much like to try this recipe, but with yogurt as suggested in the text. I read through the entire post and comments and I see someone else asked about when to add the yogurt/concern about curdling but I can’t find how much yogurt and if you would still use water (if so, also how much). Also, if you wouldn’t be too inconvenienced, I would be very appreciative if you shared specific directions on how to sub the yogurt. Thank you very much in advance-this looks delicious and I can’t wait to try.
Aneesha says
Hi Naseem, I added detailed instructions for using yogurt instead and updated the recipe. Hope you enjoy this lamb korma! I would love to hear how it turns out.
Naseem says
Thank you very much! I will come back once I’ve made it.
Aneesha says
Great, hope you enjoy it!
Maalika says
Hi, I’m keen to try this recipe for EID but I have lamb on the bone. Will what affect the cooking time and outcome?
Aneesha says
Hi Maalika, for bone-in lamb, you can increase the pressure cook time to 30 minutes followed by NPR. If the meat doesn't feel tender you can cook it for another 5 minutes or just simmer for 10 minutes. Enjoy, and greetings for EID in advance!
Laurel says
Hi, your recipe calls for onion but in the pictures you’re using red onion. Which is correct?
Aneesha says
Hi Laurel, you can use any onion in this recipe- white, yellow or red. Enjoy!
Vanessa says
Very good, but I will brown the meat first. Even though it was very tender, it had that cooked meat taste.
Aneesha says
Hi Vanessa, thank you, I'm glad you liked the taste!
Rob says
Great recipe. Added crushed spinach, finely chopped bell pepper. Used tomato sauce instead of paste. Can pair with farro, kaput, wheat berries instead of rice.
Aneesha says
Hi Rob, thank you, I'm so glad you enjoyed it. Your customizations sound delish!
andrea says
Thank you, your Lamb Korma was easy-peasy and absolutely delicious. I used a stove top pressure cooker.
Aneesha says
Hi Andrea, I'm so happy to hear that. Hope you try other recipes on the blog too! Thanks again for rating the recipe!
Anya says
Hi, I have the 3 qt Instant Pot. Do you know if this recipe would fit in there too?
Aneesha says
Yes, 3qt can handle 1 pound of meat. Enjoy!
Debra Meier says
I made this for the first time tonight, and will be serving it as part of our Christmas Day meal. It was almost the korma that wasn't, as halfway through the pressure cooking, the seal failed on my Instant Pot. I turned the unit off, waited until it stopped spitting steam, and opened up the unit. I always keep an extra gasket around, so I replaced the gasket, sealed it back up again, and then cooked it for the remaining time. In the process, i think my onions basically became part of the sauce, but it tastes incredible. I love that there is a lot of sauce with this recipe. Besides rice, I will be serving it with naan, and butternut squash noodle cakes (basically spiralized butternut squash with some panko bread crumbs and egg, pan fried into little pancakes.
Aneesha says
Hi Debra, I am so glad you enjoyed it. Your menu sounds exotic and delicious 🙂 Hope you had a great Christmas evening and thank you for taking the time to rate this recipe. I wish you Happy Holidays!