Lamb or Mutton Shahi Korma is one of the most traditional curries with its roots in Mughal dynasty. Traditionally cooked for hours, but it’s quick and easy in the instant pot or pressure cooker. This Shahi or royal dish is rich, creamy and utterly delicious. I love this to garnish this dish with the delectable ‘chilgoza’ or pine nuts.
Heat oil in Instant Pot by selecting the sauté setting. Add lamb and cook until meat is golden brown on each side. Add onion and red chili flakes and cook for an additional 2-3 minutes.
Cancel the sauté function on the Instant Pot and add the Korma sauce*, coconut milk/nut milk and nut butter and stir well. Lock the Instant Pot lid in place and move the steam release valve to sealing. Select Manual/pressure cook and cook on high pressure for 30 minutes.
When cooking is complete, turn the instant pot off and allow steam to release naturally for 5 minutes before turning the valve to vent. The lamb should be fork tender.
Mix well and adjust salt to taste. Serve with rice or naan. Here’s a recipe for Mama’s Perfect Basmati Rice.
TIP: The shoulder cut of lamb is the most succulent, shanks are also great if you like marrow, or you can also use a combination of cuts. Additionally, bone-in is tastier, but you can also use boneless.