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shahi white lamb korma

Shahi White Lamb Korma (in the Instant Pot)

This is another one of my white korma creations but with a different flavor and cooking style. It has a rich and creamy texture, subtle flavor and enhanced taste.

Course Dinner, Main Course
Cuisine indian cuisine, Moghul Cuisine
Keyword Instant Pot cooking, Instant Pot Korma, Instant Pot recipe, Korma, lamb korma, Mughlai korma, royal korma curry, shahi korma, white korma
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people
Author Fouzia Husainy

Ingredients:

  • 2 lbs Lamb/Veal with bone
  • 1 large onion sliced
  • 1 tsp fennel seeds
  • ½ tsp black pepper corns
  • 2 x 2 inch cinnamon sticks
  • 4 green cardamoms
  • 1 star anise
  • 4 cloves
  • 2 black cardamoms
  • 1 bay leaf
  • 2 tsp ginger garlic paste
  • 4 tbs thick yoghurt
  • 4 tbs Olive or Vegetable oil
  • a few fresh mint leaves
  • a sprig of cilantro.

For the almond poppy seed paste:

  • 15 almonds
  • 1 tsp fennel seeds
  • 1 tbs white poppy seeds
  • ½ tsp black pepper corns
  • 1 tbs poppy seeds

Instructions:

  1. Clean the lamb, wash, drain and set aside.
  2. Switch on the Instant pot and set it to "sauté normal" position. Heat oil and toss in the whole garam masala spices followed by sliced onions. Fry the onions till just golden.
  3. Meanwhile prepare the almond poppy seed paste by grinding together the almonds, white poppy seeds, fennel seeds and black pepper with ½ a cup of water in the Vita mix blender to a fine paste.
  4. Spoon in 2 teaspoons of freshly ground ginger garlic paste. Stir a bit and then add the lamb and the pink himalayan salt or sea salt. Turn over and mix well till the meat just turns opaque.
  5. Add the yoghurt, green chillies, turn over and mix then stir in the ground almond poppy paste.
  6. There's no need to add any water, as the curry becomes a bit runny after adding the meat and the yogurt. If you find it too thick then add a ¼ cup of water.

  7. Cancel the sauté mode. Close the lid and set the pressure release valve to sealing position then hit the meat/stew button and set the time for 20 minutes.
  8. When the cooking time is finished wait for a natural pressure release (NPR). Then check if the meat is tender and cooked just right. If it is still tough (likely to happen as some meats need more time to tenderize) close the lid and cook for 5 more minutes.
  9. Cancel the meat/stew setting after the meat is cooked. The korma would be a bit runny like soup. So set the Instant Pot to sauté mode and cook slowly till the gravy becomes thick and the oil rises on top.
  10. 10. Garnish with cilantro and serve hot with saffron rice or Tandoori Naan.

Recipe Video

Recipe Notes

1. Soak the almonds and poppy seeds in water & blanch the almonds before grinding them together for a smooth white paste.

2. To make the korma look white, do not brown the onions but just sauté them lightly till translucent or golden.
Mine got a little bit browned by the time I scooped out the ginger garlic paste from the bottle. So keep everything ready. Browning the onions too dark may change the taste. So enough care should be taken while sautéing the onions.