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Indian lamb Korma curry in a dark gray bowl served next to a bowl of yellow rice
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4.63 from 116 votes

Creamy Lamb Korma (Instant Pot)

Easy Instant Pot recipe for Creamy Lamb Korma. Lamb stew meat is cooked in a creamy coconut sauce, seasoned with warm spices, and pressure-cooked to a melt-in-mouth perfection.
Prep Time10 minutes
Cook Time30 minutes
NPR10 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Diet: Gluten Free
Servings: 4 people
Calories: 271kcal
Author: Aneesha Gupta

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)
US Customary - Metric

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.)
    Sautéing onions, ginger and garlic in the instant pot
  • 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.
    Adding tomato paste in the pot
  • Add coconut milk, remaining water and lamb cubes. Stir well.
    Adding coconut milk and lamb stew meat to the instant pot
  • 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.
    Lamb in coconut sauce in the pressure cooker
  • 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.
    Garnishing the lamb curry with cilantro

Video

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.  
Note: The nutrition facts below are my estimates.  If you follow 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