Recipes & Tips

Instant Pot Grass-fed Lamb Korma Recipe

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes

This hearty curry with Indian roots uses a pressure cooker for perfectly tender New Zealand grass-fed lamb with rich flavor from a blend of aromatic spices. Serve with rice or pair with naan for a cozy and comforting meal at home. 


For the Lamb:

  • 1 to 1.5 lb. New Zealand grass-fed lamb medallions or boneless lamb leg, cut into 1 1/2-inch pieces (Tip: Look for the Taste Pure Nature logo)
  • 1/4 cup non-fat Greek yogurt
  • 1 teaspoon curry powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt

For the Curry:

  • 2 tablespoons grapeseed oil
  • 1 large onion, diced
  • 1 tablespoon grated ginger
  • 1 tablespoon grated garlic
  • 1 teaspoon garam masala
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1 stick cinnamon
  • 1 large tomato, chopped
  • 1 cup water
  • 2 tablespoons almond butter (or cashew butter, peanut butter)
  • 1/4 cup non-fat Greek yogurt
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 large potato, diced
  • 1/2 cup frozen green peas

To Serve:

  • Cooked rice
  • Naan
  • Cilantro for garnish


For the Lamb:

  • 1. In a medium bowl, combine the lamb, Greek yogurt, curry powder, garam masala and salt. Mix until well incorporated.
  • 2. Cover and marinate for at least 30 minutes at room temperature, or up to overnight in the fridge.

For the Curry:

  • 3. Turn the Instant Pot to saute and add the oil. When the pot is hot, add the onions. Stir frequently until the onions are browned, about 5 to 6 minutes.
  • 4. Add the ginger, garlic, garam masala, curry powder, chili powder, and cinnamon. Stir for 30 seconds to release the fragrance. Add the tomato and cook until the tomatoes start breaking down, 3 to 5 minutes.
  • 5. Pour in the water and scrape the bottom of the pot to release any brown bits. Turn off the saute function.
  • 6. Add the nut butter, yogurt, salt, and sugar. Stir to mix well. Add the marinated lamb and seal the Instant Pot. Set to high pressure for 20 minutes. Use natural release.
  • 7. Open the Instant Pot and turn on the saute function. When the curry starts to simmer, add the potato and frozen peas. Simmer, stirring regularly, until the potato is cooked through, 5 to 10 minutes.
  • 8. Garnish with cilantro and serve hot alongside rice or naan, if desired.
This site uses cookies and other tracking technologies to assist with navigation and your ability to provide feedback, analyse your use of our products and services, assist with our promotional and marketing efforts, and provide content from third parties. Cookie Policy Accept Cookies