Pressure cooker lamb korma
User Reviews
4.7
14 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
28 mins
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Additional Time
10 mins
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Total Time
38 mins
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Servings
6
-
Calories
528 kcal
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Course
Main Course
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Cuisine
Indian
Pressure cooker lamb korma
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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.
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Ingredients
- 3 tbsp oil or ghee
- 2 onion very finely diced, large
- 3 garlic minced, large cloves
- 1 tbsp ginger grated, fresh
- 3.3 lbs lamb shoulder diced
- 5 cardamom pods seeds only
- 1 tsp cumin ground
- 1 tsp Turmeric ground
- 1 tsp ground coriander
- 1 tsp mace ground
- 1/2 tsp cloves ground
- 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 butternut squash diced
- 1 cup vegetable stock from bouillon powder
- 1 tsp cornstarch diluted in cold water, or arrowroot
- 1/3 cup heavy cream double
- 2 tbsp Coriander leaves aka cilantro, chopped
To serve
- 2 tbsp cashew nuts chopped
- 1/2 tsp dried chili 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.
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 Information
Show Details
Calories
528kcal
(26%)
Carbohydrates
15g
(5%)
Protein
53g
(106%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Cholesterol
199mg
(66%)
Sodium
490mg
(20%)
Potassium
1151mg
(24%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4725IU
(95%)
Vitamin C
22.7mg
(25%)
Calcium
83mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 15g | 5% |
| Protein | 53g | 106% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 199mg | 66% |
| Sodium | 490mg | 20% |
| Potassium | 1151mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4725IU | 95% |
| Vitamin C | 22.7mg | 25% |
| Calcium | 83mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
14 reviews
Excellent
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