Flavorful and delicious lamb korma made in the instant pot.
Prep Time10 minutesmins
Cook Time30 minutesmins
Course: Dinner, Main Course
Cuisine: Indian, instant pot, main course
Keyword: cilatnro, indian, Instant Pot, lamb, main course
Servings: 6servings
Ingredients
1tablespooncoconut oil
1onion – diced
7ouncesdiced green chilies
1/4teaspoonground cinnamon
1teaspoongarlic powder
1/4teaspoonturmeric or curry powder if you don’t have turmeric
1teaspoonground cardamom
1/8teaspoonchili powder
2tablespoonsgaram masala
1 1/2teaspoonssalt
1cupplain yogurt
1/2cupwater
1can coconut milk – about 14 ounces
3tablespoonssugar
1/3cupsalted cashews
2Bay leaves
14ounceslamb - cut into bite sized pieces
1teaspoonlime juice
1cupcilantro – roughly chopped
Serve with 3 cupsdry 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.