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mutton korma in a dish with onions and Indian bread

Instant Pot Mutton Korma

Succulent pieces of mutton in a rich gravy made with lots of fried onions, ginger, garlic, yogurt and whole spices. This mutton korma is as authentic as it gets!
Course Dinner
Cuisine Indian
Keyword Indian mutton curry, korma, mutton korma
Prep Time 10 minutes
Cook Time 1 hour
Servings 4 servings
Calories 485.9kcal


  • ¼ cup cooking oil
  • 2 black cardamom
  • 1 bay leaf
  • 4-5 cloves
  • 1 " cinnamon stick
  • ½ teaspoon black peppercorns
  • 2 medium red onions sliced finely
  • ½ cup yogurt
  • 1.2 lbs or 500 grams mutton or lamb bone-in, cut into small sized pieces
  • 3 tablespoon ginger-garlic paste
  • 1 tablespoon coriander powder
  • 1 teaspoon red chilli powder
  • salt to taste


  • Turn the instant pot to sauté mode and add oil followed by the whole spices and sliced onions. Fry the onions until they are reddish brown. Remove from the oil immediately with the help of a slotted spoon. When cool, grind them with the yogurt to make a puree.
  • In the same oil in which the onions were fried, add the mutton and saute for 2 minutes until the meat is browned.
  • Add the ginger-garlic paste, coriander powder, chilli powder and salt. Sauté for 2 minutes.
  • Tip in the onion-yogurt puree prepared in step 1 and roast the masala for 10 minutes on medium heat. Add splashes of water to keep the masala from burning. Add 1 cup water when the masala is roasted and cancel the saute mode.
  • Press the pressure cooking mode on high. Set the timer to 12 minutes and close the lid of the cooker, making sure the steam release handle is in sealing position.
  • When the timer beeps, release pressure after 12 minutes. Remove the lid and serve warm with hot roti or naan.


  1. Whole spices always work better, but substitute the whole spices with ½ teaspoon ground garam masala if that's what you have.
  2. Sometimes, the meat is rather tough and does not get tender in the 12 minutes mentioned in the recipe. In this case, just put the pot back on pressure for 5 minutes and it should be fork-tender. 
  3. You can make this recipe in a stove-top pressure cooker also. Follow the exact same steps and after 1 whistle, simmer for 10 minutes. Release pressure after 10 minutes and you're done.
  4. You can also make this recipe in an open pan instead of a pressure cooker, but it's going to take a lot of time for the mutton to cook. If you prefer to cook in an open vessel, keep an eye on it! Add water at regular intervals to prevent the mutton from drying out. It will take around 45 minutes just for the meat to cook. In total, it will take a little less than 2 hours.
  5. It’s really essential to brown the onions properly. They should not be under-browned or else the korma is going to be a pale brown colour. But if they are over-browned, you’ll have an unappetizing looking, dark curry and it might taste bitter too. To get perfectly browned onions, slice them as fine as you can and fry them on low to medium heat in oil until they turn a warm, reddish colour. Turn off the heat immediately and remove from the oil with a slotted spoon. If you leave them in the hot oil, they will become too dark.
  6. To make ginger-garlic paste, put peeled garlic and ginger (equal amounts) in a blender along with some water and whiz till you get a fine paste. You only need 3 tablespoons for this recipe, so if you have any left over, you can store it in an air-tight container in the fridge. It will keep for a week or two.


Calories: 485.9kcal | Carbohydrates: 9.4g | Protein: 43.6g | Fat: 29.1g | Saturated Fat: 1.3g | Polyunsaturated Fat: 13.3g | Cholesterol: 1.9mg | Sodium: 713.4mg | Fiber: 1g | Sugar: 4.5g