Instant Pot Lamb Korma

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recipe by Chandra Ram

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Probably the single most popular dining destination in New Delhi is Karim’s, in the old part of the city. The restaurant is over a hundred years old — it’s been run by the same family for four generations — and has served its famous mutton korma since the beginning. If you can’t make it to Karim’s, here’s a version of the korma for you to make at home. I usually make it with lamb, but you can swap in goat or mutton. Make sure to do as they do at the restaurant, and eat it with a giant pile of fresh naan.

Inspired by:

recipe updated Sep 15, 2020


  • Ginger icon
    2 tbsp (about 11.1 g)
  • Fresh garlic icon
    Fresh garlic
    ½ cup (about 68.4 g)
  • Lamb stew meat icon
    Lamb stew meat
    681 g (about 2 ¾ cups)
  • Cilantro icon
    ½ cup (about 14.4 g)
  • Plain yogurt icon
    Plain yogurt
    1 cup (about 240 g)
  • Amchur powder icon
    Amchur powder
    2 tbsp (about 30 g)
  • Ground cumin icon
    Ground cumin
    1 tbsp (about 6.3 g)
  • Ground cloves icon
    Ground cloves
    ½ tsp (about 1.12 g)
  • Black pepper icon
    Black pepper
    1 tbsp (about 6.45 g)
  • Kosher salt icon
    Kosher salt
    1 tbsp (about 8.55 g)
  • Kashmiri chili powder icon
    Kashmiri chili powder
    2 tsp (about 5.48 g)
  • Vegetable oil icon
    Vegetable oil
    3 tbsp (about 41.4 g)
  • Cardamom pods icon
    Cardamom pods
    8 (about 16 g)
  • Cinnamon stick icon
    Cinnamon stick
    3 (about 12 g)
  • Low-sodium beef broth icon
    Low-sodium beef broth
    1 cup (about 213 g)
  • Fried onions icon
    Fried onions
    ½ cup (about 39.96 g)


  • kCook icon Whisk
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Large mixing bowl

Step preview

  1. Add plain yogurt, ginger, fresh garlic, amchur powder, ground cumin, ground cloves, black pepper, kosher salt and kashmiri chili powder to a clean large mixing bowl
  2. Whisk until well combined
  3. Add lamb stew meat to the large mixing bowl
  4. Stir until coated and cover
  5. Marinate in fridge - 4 hr
  6. Pre-heat - Sauté, More
  7. Add vegetable oil to the inner pot
  8. Heat until shimmering - approx 1 min
  9. Add cardamom pods and cinnamon stick to the inner pot
  10. Cook until fragrant - approx 1 min
  11. Transfer lamb to inner pot
  12. Stir low-sodium beef broth into the inner pot
  13. Close and lock the lid and turn the steam release handle to Sealing
  14. Pressure cook - Manual, High, 23 min
  15. Natural release - 10 min
  16. Release pressure -
  17. Then stir cilantro into the inner pot
  18. Garnish with fried onions
  19. Serve
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