Lamb Korma


  • 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
  • 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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