Lamb Korma

By: The Complete Indian IP Cookbook by Chandra Ram

Lamb Korma
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6 servings, amchur powder, chopped cilantro, cinnamon, contributed, cook 25 min, easy, freshly ground black pepper, garlic, ginger, gluten free, green cardamom pods, ground cloves, ground cumin, indian, kashmiri chili powder, kosher salt, lamb stewing meat, low-sodium beef broth, main course, plain yogurt, prep 10 min, pressure cook, sauté, store-bought crispy fried onions, vegetable oil

prep icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon Servings
6 servings
Ingredients
  • 1 cup plain yogurt
  • 1/2 cup garlic
  • 2 tbsp Ginger
  • 2 tbsp amchur powder
  • 1 tbsp ground cumin
  • 1/2 tsp ground cloves
  • 1 tbsp freshly ground black pepper
  • 1 tbsp kosher salt
  • 2 tsp kashmiri chili powder
  • 1 1/2 lbs lamb stewing meat
  • 3 tbsp vegetable oil
  • 8 green cardamom pods
  • 3 cinnamon
  • 1 cup low-sodium beef broth
  • 1/2 cup chopped cilantro
  • 1/2 cup store-bought crispy fried onions
Instructions
  • Whisk together the yogurt garlic, ginger, amchur, cumin, cloves, pepper, salt, and chili powder in a large bowl.
  • Add the meat to the yogurt mixture and stir until the meat is evenly coated. Cover and refrigerate for at least 1 hour or up to 8 hours.
  • Using the Sauté function on High, heat the oil for about 1 minute, until shimmering. Add the cardamom pods and cinnamon sticks; cook for 1 minute, until fragrant. Add the lamb and yogurt marinade, then stir in the broth. Secure the lid and cook on high pressure for 23 minutes.
  • Once the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Stir in the cilantro, taste and add more salt if needed. Garnish with crispy fried onions and serve.
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