Lamb korma with banana raita
2
Points®
Total time: 46 min • Prep: 20 min • Cook: 26 min • Serves: 4 • Difficulty: Easy
Turn to your Instant Pot® to make leg of lamb melt-in-your-mouth tender without hours of simmering. The rich, aromatic combination of coconut milk, tomato, and spices makes korma a Southern Indian favourite.
Ingredients
Cooking spray
2 spray(s)
Red onion
1 large, coarsely chopped
Ginger root
1 piece(s), peeled fresh ginger, finely chopped
Garlic
3 clove(s), small, finely chopped
Cilantro
2 tbsp(s), coarsely chopped cilantro stems
Curry powder
2 tsp(s)
Ground cumin
¾ tsp(s)
Ground cinnamon
½ tsp(s)
Table salt
¾ tsp(s), or to taste
Canned diced tomatoes
14½ oz
Canned unsweetened light coconut milk
½ cup(s)
Uncooked lean and trimmed lamb leg
1 pound(s), cut into 2-cm (¾-in) pieces
Butternut squash
2 cup(s), (2-cm [¾-in]) cubes
Cilantro
3 tbsp(s), chopped fresh
Banana
1 small, diced
Plain lowfat yogurt
½ cup(s)
Cilantro
2 tbsp(s), chopped fresh
Ginger root
½ tsp(s), grated, peeled, fresh ginger
Ground cumin
¼ tsp(s)
Instructions
1
Spray bottom of 6-quart Instant Pot with nonstick spray; press Sauté. When Hot is displayed, add onion, ginger, garlic, and cilantro stems. Cook, stirring occasionally, until softened, about 3 minutes. Add curry powder, cumin, cinnamon, and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and coconut milk and stir to scrape up browned bits from bottom of pan. Stir in lamb. Press Cancel to turn off pot. Lock lid, making sure vent is closed.
2
Press Pressure Cook and select High Pressure; set cooking time for 14 minutes. When time is up, press Cancel to turn off pot. Move steamrelease valve to Venting position to quickly release pressure. Remove lid. Stir in squash. Lock lid, making sure vent is closed.
3
Press Pressure Cook and select High Pressure; set cooking time for 3 minutes. When time is up, press Cancel to turn off pot. Move steam-release valve to Venting position to release pressure. Remove lid. Stir in cilantro.
4
Meanwhile, to make raita, stir together all ingredients in serving bowl. Serve with lamb.
5
Per serving: 425 ml (1¾ cups) korma and 45 ml (3 Tbsp) raita
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