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Photo of Lamb korma with banana raita by WW

Lamb korma with banana raita

5
Points® value
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

Notes

Serving idea: Riced cauliflower is a great ZeroPoint™ accompaniment to this saucy korma. Or try brown rice for nutty flavor and a dose of whole grains.

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