This Instant Pot Lamb Coconut Korma is bursting with flavor and I love it! It’s a hearty and delicious korma with tender chunks of lamb and fresh cilantro on top. The instant pot makes it super easy to make and cuts down on the time!
The sauce is made with green chilies, spices, yogurt, coconut milk and thickened with cashews. It’s comforting and filling and I love the richness and flavor the lamb gives to this recipe.
This recipe takes 25 minutes of cook time in the instant pot and that is to guarantee that the lamb is super tender and melts in your mouth.
Here is what you need to make this Instant Pot Lamb Coconut Korma: (printable recipe card is below)
Serves 6
- 1 tablespoon coconut oil
- 1 onion – diced
- 7 ounces diced green chilies
- 1/4 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 1/4 teaspoon turmeric or curry powder if you don’t have turmeric
- 1 teaspoon ground cardamom
- 1/8 teaspoon chili powder
- 2 tablespoons garam masala
- 1 1/2 teaspoons salt
- 1 cup plain yogurt
- 1/2 cup water
- 1 can coconut milk – about 14 ounces
- 3 tablespoons sugar
- 1/3 cup salted cashews
- 2 Bay leaves
- 14 ounces lamb – cut into bite sized pieces
- 1 teaspoon lime juice
- 1 cup cilantro – roughly chopped
- Serve with 3 cups (dry) basmati rice, prepared, it makes about 6 cups of rice
Instructions
- In the instant pot, add coconut oil, onion, green chilies, cinnamon, garlic powder, turmeric, cardamom, chili powder, garam masala and salt to the instant pot and select the sauté option.
- Sauté for about 5 minutes or until the onions start to soften and the spices begin to toast.
- Add yogurt, water and coconut milk and stir the bottom of the instant pot.
- Add sugar, cashews, bay leaves, lamb pieces and lime juice and place the lid on top and cook for 12 minutes on high pressure with a quick pressure release.
- Remove the lamb and bay leaves from the instant pot.
- Use an immersion blender to blend the sauce.
- Add the lamb back into the sauce.
- Add fresh cilantro on top and serve over basmati rice.
Here are a few other recipes you may also enjoy:
Chicken Tikka Masala
Butter Chicken
Instant Pot Butter Chicken
Instant Pot Lamb Coconut Korma
Flavorful and delicious lamb korma made in the instant pot.
Servings: 6 servings
Ingredients
- 1 tablespoon coconut oil
- 1 onion – diced
- 7 ounces diced green chilies
- 1/4 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 1/4 teaspoon turmeric or curry powder if you don’t have turmeric
- 1 teaspoon ground cardamom
- 1/8 teaspoon chili powder
- 2 tablespoons garam masala
- 1 1/2 teaspoons salt
- 1 cup plain yogurt
- 1/2 cup water
- 1 can coconut milk – about 14 ounces
- 3 tablespoons sugar
- 1/3 cup salted cashews
- 2 Bay leaves
- 14 ounces lamb – cut into bite sized pieces
- 1 teaspoon lime juice
- 1 cup cilantro – roughly chopped
- Serve with 3 cups dry basmati rice, prepared, it makes about 6 cups of rice
Instructions
- In the instant pot, add coconut oil, onion, green chilies, cinnamon, garlic powder, turmeric, cardamom, chili powder, garam masala and salt to the instant pot and select the sauté option.
- Sauté for about 5 minutes or until the onions start to soften and the spices begin to toast.
- Add yogurt, water and coconut milk and stir the bottom of the instant pot.
- Add sugar, cashews, bay leaves, lamb pieces and lime juice and place the lid on top and cook for 12 minutes on high pressure with a quick pressure release.
- Remove the lamb and bay leaves from the instant pot.
- Use an immersion blender to blend the sauce.
- Add the lamb back into the sauce.
- Add fresh cilantro on top and serve over basmati rice.