Lamb Korma Pressure Cooker Recipe

Lamb Korma Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 6- to 8-quart – Time: 15 minutes at HIGH pressure

• 2 pounds lamb stew meat or lamb shoulder, trimmed of excess fat and cut into 2-inch chunks
• 1 tablespoon olive oil
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 4 green cardamom pods, crushed with the back of a knife
• ½ cup (1 stick) butter
• 1 large white onion, chopped
• 1 (1½-inch) piece fresh ginger, peeled and grated
• 4 cloves garlic, chopped
• ¾ cup low-sodium chicken or vegetable broth
• sea salt and freshly ground black or white pepper
• 1 cup thick plain whole-milk yogurt, whisked with a pinch of saffron

Method

1. Rub the meat with oil
2. Mix the spices together, then rub them into the meat
3. Let sit at room temperature for an hour or overnight in the refrigerator
4. In a 6- to 8-quart pressure cooker, melt the butter
5. When it starts to foam, add the onions, reduce the heat to medium, and cook until golden and soft, stirring occasionally, 6 to 8 minutes
6. Remove to a blender and puree
7. Add the lamb to the pot, browning it in batches in a single layer on all sides
8. Use a slotted spoon to transfer the browned meat to a plate
9. Add a bit more butter or oil if necessary between batches
10. When the meat is browned, add the ginger and garlic; cook 2 minutes, stirring
11. Return the meat and any accumulated juices to the pot
12. Add the broth
13. Season with salt and pepper to taste
14. Close and lock the lid
15. Set the burner heat to high
16. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
17. Set a timer to cook for 15 minutes
18. Remove the pot from the heat
19. Open the cooker with the Natural Release method; let stand for 15 minutes
20. Be careful of the steam as you remove the lid
21. The lamb should be fork-tender
22. Skim any fat from the top of the sauce
23. Stir in the pureed onion, then the yogurt, and let simmer gently, uncovered, for 5 minutes
24. Taste for salt
25. Serve immediately over a nice mound of basmati rice

Full List of Meat Recipes
Full List of Lamb Recipes