Korma is known for its creamy and luxurious texture. Traditionally, the meat is simmered for hours to reach the perfect tenderness and rich flavor.
In this ‘much easier’ version, I cook lamb stew meat with aromatics in a creamy coconut sauce. I season it with toasted Indian spices, and pressure cook it in the electric pressure cooker until it tenderizes and soaks up all the flavors. My girls always ask for this curry for their birthday treat. I serve it alongside homemade garlic naan or cumin rice, and cucumber raita to complete this Indian feast. Today I’m sharing this easy lamb korma recipe that’s been made and loved by many readers! Let’s get started!
What is Korma? What is Korma Sauce Made of?
Korma is a dish from Mughal cuisine that originated in the Indian subcontinent around the 16th century. The word ‘Korma’ comes from the Urdu word ‘Kormah’, which means ‘braising.’ What is Lamb Korma? Lamb Korma, also known as Mutton Korma, is very popular in most Indian and Pakistani restaurants. In this mild curry, meat or vegetables are braised in a yogurt, cream, or a nut-paste-based sauce, and seasoned with mild aromatic Indian spices like cardamom, cumin, cinnamon, and coriander.
Building the Flavors in this Curry
The process of cooking Korma is all about building layers of flavor. A big part of that comes from using a high quality Garam Masala, an aromatic Indian Spice blend that includes cardamom, cumin, coriander, cloves, cinnamon, bay leaves, and a few other spices. Here’s an easy homemade recipe, but you can also use any high-quality store-ready brand. The creamy component of the sauce comes from using either yogurt, heavy whipping cream, cashew paste or coconut cream. The spices and aromatics flavor the base curry and the meat is simmered in this sauce till it cooks through and gets infused with all the flavors.
Ingredients - Notes & Substitutions
Here is a list of lamb korma ingredients I use to make this simple yet satisfying curry:
Lamb: For best results, I prefer to use ‘grass-fed’ lamb stew meat, which I get from Whole foods or any quality halal shop. If that’s not available, then I get lamb leg steak and cut it in 1½ -2-inch pieces. Goat meat is another alternative, just increase the pressure cooking time to 30 minutes. Aromatics: Freshly chopped onions, ginger and garlic form the foundation of this curry. I prefer to use red or white onion in this recipe. If you can’t find fresh ginger and garlic, look for frozen cube trays available in most stores like Trader Joes, Safeway and Whole Foods. You can also use this make-ahead ginger garlic paste instead. Tomato paste: This adds a perfect blend of acidity and a subtle sweetness, which compliments the coconut milk. If using fresh tomatoes, substitute with 2 medium Roma tomatoes and remove the seeds for best results. Coconut Milk: Korma curry base can be made with either coconut milk, yogurt, heavy whipping cream or a cashew paste. My family loves the taste of a coconut milk based sauce, so that’s what I end up making most of the time. Using coconut milk also makes this dish dairy-free. Alternatively, use ½ cup of heavy whipping cream with an additional ½ cup water to make a Lamb Shahi Korma. For a cashew cream sauce, refer to this recipe for Vegetable korma. See instructions for yogurt below. Spices: I season this curry with mild spices, including salt, turmeric and garam masala. Paprika adds a wonderful color and a touch of cayenne balances the sweetness from coconut milk. You can skip the cayenne to make it absolutely mild.
How to Make Korma with Yogurt Instead?
How to Make Lamb Korma
In this simple lamb korma recipe, I am able to mimic the slow-cooked taste of an authentic lamb korma curry recipe by pressure cooking it in the Instant Pot. Pressure cooking not only tenderizes the meat, but it also infuses it with the spices and aromatics. This recipe will also work with any comparable electric pressure cooker. Here’s how I make this lamb curry:
Stovetop Recipe
Heat a heavy bottom sauce pot or dutch oven on medium-high heat. Follow the instructions above to prepare the sauce. Add lamb, coconut milk and water (with an additional 1 cup). Reduce heat to medium, cover and cook for about 40-45 minutes, or until the meat is tender. Note: Keep stirring every 10 minutes to prevent the sauce from sticking at the bottom.
Serving Suggestions
Here’s what to eat with lamb korma. Enjoy a comforting Indian meal by pairing this lamb korma with:
Naan: Try my homemade garlic naan recipe or a no-yeast Butter Naan. Rice: It goes really well with Saffron rice, cumin rice, or plain basmati rice. Use brown rice for a healthier alternative. Popular Sides: Aloo Gobi, Bhindi masala or Cucumber Raita. Low Carb pairing: Pair it with Indian Cauliflower Rice.
Recipe Tips
Lamb- For best results, use lamb leg meat, cut in 1½ -2-inch pieces. Fresh meat gives better results than frozen. Cook time Varies: Pressure cooking time varies depending on the size of the meat stew. For 2-inch pieces, set 20 minutes. For 1-inch pieces, reduce pressure cook time to 15 minutes. Add salt while sautéing aromatics: Adding a pinch of salt to chopped onions helps them caramelize faster, which enhances the end flavor. Coconut Milk substitute: You can add ½ cup heavy whipping cream instead of coconut milk if you like. add an additional ½ cup water in that case. For using yogurt instead, follow the recipe above.
More Restaurant-Style Korma Recipes
Chicken Korma with Coconut Milk Creamy Vegetable Korma
Popular Lamb Recipes on the Blog
📖 Recipe
This recipe was updated in 2020 with updated images, recipe tips and process shots.
