Lamb Korma Pressure Cooker Recipe

Recipe Category: Meat


Lamb Korma Pressure Cooker Recipe


SERVES 4 – Cooker: 6- to 8-quart – Time: 15 minutes at HIGH pressure

  • 2 pounds lamb stew meat or lamb shoulder, trimmed of excess fat and cut into 2-inch chunks
  • 1 tablespoon olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 4 green cardamom pods, crushed with the back of a knife
  • ½ cup (1 stick) butter
  • 1 large white onion, chopped
  • 1 (1½-inch) piece fresh ginger, peeled and grated
  • 4 cloves garlic, chopped
  • ¾ cup low-sodium chicken or vegetable broth
  • sea salt and freshly ground black or white pepper
  • 1 cup thick plain whole-milk yogurt, whisked with a pinch of saffron


  1. Rub the meat with oil
  2. Mix the spices together, then rub them into the meat
  3. Let sit at room temperature for an hour or overnight in the refrigerator
  4. In a 6- to 8-quart pressure cooker, melt the butter
  5. When it starts to foam, add the onions, reduce the heat to medium, and cook until golden and soft, stirring occasionally, 6 to 8 minutes
  6. Remove to a blender and puree
  7. Add the lamb to the pot, browning it in batches in a single layer on all sides
  8. Use a slotted spoon to transfer the browned meat to a plate
  9. Add a bit more butter or oil if necessary between batches
  10. When the meat is browned, add the ginger and garlic; cook 2 minutes, stirring
  11. Return the meat and any accumulated juices to the pot
  12. Add the broth
  13. Season with salt and pepper to taste
  14. Close and lock the lid
  15. Set the burner heat to high
  16. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  17. Set a timer to cook for 15 minutes
  18. Remove the pot from the heat
  19. Open the cooker with the Natural Release method; let stand for 15 minutes
  20. Be careful of the steam as you remove the lid
  21. The lamb should be fork-tender
  22. Skim any fat from the top of the sauce
  23. Stir in the pureed onion, then the yogurt, and let simmer gently, uncovered, for 5 minutes
  24. Taste for salt
  25. Serve immediately over a nice mound of basmati rice

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Full List of Lamb Recipes

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