Pressure cooker lamb korma
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pressure cooker lamb korma with warm spices, butternut squash, and a cashew cream. Mild enough for families but with complex flavor from cardamom, cinnamon, and other aromatics.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tbsp oil or ghee
- 2 large onions (very finely diced)
- 3 large garlic cloves (minced)
- 1 tbsp fresh ginger (grated)
- 3.3 lbs 1.5kg diced lamb shoulder
- 5 cardamom pods (seeds only)
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground mace
- 1/2 tsp ground cloves
- 1/2 tsp paprika or mild chilli powder
- 1/2 tsp salt
- 1 cinnamon stick (or 2 tsp ground cinnamon)
- 4 vine tomatoes (chopped)
- 1 1/2 cups | 300g diced butternut squash
- 1 cup | 250ml vegetable stock from bouillon powder
- 1 tsp cornstarch or arrowroot (diluted in cold water)
- 1/3 cup | 80ml double (heavy) cream
- 2 tbsp chopped coriander (cilantro) leaves
- 2 tbsp cashew nuts (chopped)
- 1/2 tsp dried chilli flakes (optional)
At a glance
PER SERVING · TIME 38M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 28m
- Sodium
- 484mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1079mg
- Calcium
- 77mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 484MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.