Instant Pot Lamb Korma

For the full experience, make this recipe with the Drop Recipes app.

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 May 6, 2020


  • Ginger icon
    2 tbsp (11g)
  • Fresh garlic icon
    Fresh garlic
    about ½ cup (68g)
  • Lamb stew meat icon
    Lamb stew meat
    2¾ cups
  • Cilantro icon
    about ½ cup (14g)
  • Plain yogurt icon
    Plain yogurt
    1 cup (240g)
  • Amchur powder icon
    Amchur powder
    2 tbsp (30g)
  • Ground cumin icon
    Ground cumin
    1 tbsp (6g)
  • Ground cloves icon
    Ground cloves
    about ½ tsp (1g)
  • Black pepper icon
    Black pepper
    1 tbsp (6g)
  • Kosher salt icon
    Kosher salt
    1 tbsp (8g)
  • Kashmiri chili powder icon
    Kashmiri chili powder
    2 tsp (5g)
  • Vegetable oil icon
    Vegetable oil
    3 tbsp (44ml)
  • Cardamom pods icon
    Cardamom pods
  • Cinnamon stick icon
    Cinnamon stick
  • Low-sodium beef broth icon
    Low-sodium beef broth
    1 cup (213g)
  • Fried onions icon
    Fried onions
    about ½ cup (40g)


  • 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. Cancel - Sauté
  14. Close and lock the lid and turn the steam release handle to Sealing
  15. Pressure cook - Manual, High, 23 min
  16. Natural release - 10 min
  17. Quick release
  18. Stir cilantro into the inner pot
  19. Garnish with fried onions
  20. Serve
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.