Instant Pot Lamb Korma

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recipe by Chandra Ram

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    306
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: https://recipes.instantpot.com/recipe/lamb-korma/

recipe updated May 6, 2020

Ingredients

  • Ginger icon
    Ginger
    2 tbsp (11g)
  • Fresh garlic icon
    Fresh garlic
    about ½ cup (68g)
  • Lamb stew meat icon
    Lamb stew meat
    2¾ cups
  • Cilantro icon
    Cilantro
    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
    8
  • Cinnamon stick icon
    Cinnamon stick
    3
  • Low-sodium beef broth icon
    Low-sodium beef broth
    1 cup (213g)
  • Fried onions icon
    Fried onions
    about ½ cup (40g)

Tools

  • 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
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