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Pressure cooker lamb korma

Deliciously creamy pressure cooker lamb korma. Easy to make and mild enough for the whole family to enjoy. See variations for how to cook in the slow cooker or stovetop.
Course Main Course
Cuisine Indian
Keyword lamb curry, lamb korma recipe, pressure cooker lamb korma
Prep Time 10 minutes
Cook Time 28 minutes
Natural Pressure Release 10 minutes
Total Time 38 minutes
Servings 6
Calories 528kcal
Author Lucy Parissi

Ingredients

  • 3 tbsp oil or ghee
  • 2 large onions very finely diced
  • 3 large garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 3.3 lbs 1.5kg diced lamb shoulder
  • 5 cardamom pods seeds only
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground mace
  • 1/2 tsp ground cloves
  • 1/2 tsp paprika or mild chilli powder
  • 1/2 tsp salt
  • 1 cinnamon stick or 2 tsp ground cinnamon
  • 4 vine tomatoes chopped
  • 1 1/2 cups | 300g diced butternut squash
  • 1 cup | 250ml vegetable stock from bouillon powder
  • 1 tsp cornstarch or arrowroot diluted in cold water
  • 1/3 cup | 80ml double (heavy) cream
  • 2 tbsp chopped coriander (cilantro) leaves

To serve

  • 2 tbsp cashew nuts chopped
  • 1/2 tsp dried chilli flakes optional

Instructions

To make in a pressure cooker

  • Crush the cardamom seeds in a pestle and mortar or lightly crush the pods and use whole (remember to remove before serving).
  • Heat the oil in your Instant Pot using the Sauté function.
  • Add the onions and cook, stirring regularly, for a couple of minutes.
  • Tip in all the spices and stir until their lovely fragrance is released.
  • Add the garlic and ginger and stir to combine.
  • Stir in the lamb, tomatoes, butternut squash and stock. Set vent to sealing and cook for 20 minutes at high pressure. Allow 10 minutes of natural pressure release then release remaining steam manually.
  • Select the Sauté function and add the cornstarch. Bring to a simmer and cook for about 5 minutes until sauce thickens.
  • Stir in the cream and heat through. Check the seasoning and add salt and pepper if needed. Stir in some chopped coriander.
  • Serve with chopped cashew nuts, dried chilli flakes, basmati rice with some naan bread to mop up the creamy sauce.

To make on the stovetop

  • Heat the oil (or ghee) in a large Dutch oven over low heat.
  • Add the onions and cook for 5 minutes until soft and golden brown.
  • Stir in the garlic and ginger and cook for 2 minutes. Add the spices and cook for another 2 minutes.
  • Stir in the lamb and stir to coat in the spices. Add the tomatoes, squash and stock. Bring to a rolling simmer.
  • Cover and reduce heat to low. Cook for about 1- 1 1/2 hours, topping up with a little water if needed. By the end of the cooking time the lamb should be falling apart and very tender and you can probably skip the cornflour.
  • Stir in the cream and heat through. Check the seasoning and garnish with coriander, dried chilli flakes and chopped cashews.

To make in a slow cooker

  • This recipe is also suitable to make in a crockpot. Follow steps 1 to 5 but add everything into the slow cooker instead of the Instant Pot. Cook for 5-6 hours on low or 3-4 hours on high.
  • By the end of the cooking time the lamb should be falling apart and very tender and you can probably skip the cornflour.
  • Stir in the cream and heat through. Check the seasoning and garnish with coriander, dried chilli flakes and chopped cashews.

Video

Notes

Replace the spices with 2 tsp Garam Masala or use store-bought Korma paste (check packaging for how much to add).
If preferred, replace the heavy cream with natural yoghurt or coconut milk.

Nutrition

Calories: 528kcal | Carbohydrates: 15g | Protein: 53g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 199mg | Sodium: 490mg | Potassium: 1151mg | Fiber: 3g | Sugar: 4g | Vitamin A: 94.5% | Vitamin C: 27.5% | Calcium: 8.3% | Iron: 33.1%