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traditional korma aloo goshth

Traditional Lamb Korma Aloo Goshth (Lamb Korma with potatoes)

This is a delicious curry with succulent meat pieces and a uniquely delicate flavour very popular in the south asian subcontinent especially in India.
Prep Time 15 mins
Cook Time 21 mins
Course Dinner
Cuisine Indian
Servings 6


  • Instant Pot


  • 1.5 kg Lamb shoulder meat
  • 1/4 cup + 1 tbs oil
  • 8 whole cloves
  • 8 whole green cardamoms
  • 2 x2”stick whole cinnamon
  • 2 large sliced onions
  • 3 large plum tomatoes
  • 2 tsps coriander powder
  • 1/2 cup yogurt
  • 6- 8 green chillies
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup fresh mint
  • 2 large potatoes quartered.


  • Slice onions, quarter the tomatoes and potatoes, chop cilantro.
  • Heat the oil in the Instant pot set on sauté normal.
  • Add the whole spices immediately followed by sliced onions.
  • Fry them in the oil till they turn golden brown.
  • Add the ginger garlic paste, turmeric, red chilli and coriander powders.
  • Add the lamb pieces, salt and sauté in the masala well.
  • Now toss in the quartered tomatoes, yogurt, green chillies, mint and chopped cilantro.
  • Mix everything well. Sprinkle water around the sides of the Instant pot, close the lid, set the pressure valve to sealing position, press the meat button and set it to cook for 22-25 minutes.
  • When done do a natural pressure release(NPR).
  • Open the lid when all the steam has escaped and gently stir the curry.
  • Add the potato quarters, sprinkle some salt then close the lid. Now press the pressure cook button, set the pressure valve to sealing position and set it to cook for 5 minutes.
  • When done, after NPR open the lid.
  • Drizzle 1 teaspoon lemon juice and adjust the salt.
  • Sauté on normal for a while to slightly thicken the curry. Simmer till the oil rises on top.
  • Garnish with cilantro and serve hot with rice, naan or paranta.
Keyword chicken curry, Chicken Korma, Instant Pot Korma, Khorma
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