Lamb Korma in Instant Pot Pressure Cooker or Stovetop

[ { "@type": "HowToStep", "text": "Prep: Chop onions. Fine chop, grate or grind peeled ginger and garlic. You can do everything together in a mini food processor. Start by pulsing ginger and garlic 5-6 times and then add onions. Cube the lamb leg meat and keep aside." }, { "@type": "HowToStep", "text": "Turn on Instant Pot DUO in SAUTE mode. Wait 30 seconds. Add oil, chopped onions and ginger-garlic paste and saute for 1 minute.  Smart Tip: You can add a pinch of salt at this stage to speed up the sweating of the onions.  Add tomato paste with 1/4 cup of water. This deglazes the pot as well as helps blend the tomato paste. Add all spices and stir well." }, { "@type": "HowToStep", "text": "Add coconut milk, rest of water and lamb cubes. Stir. Close the Instant Pot. Set valve to Sealing mode. Set Manual or Pressure Cook for 15 minutes. This time is perfect for the texture that my family likes, you can set it anywhere between 12-15 minutes, depending on how you like it." }, { "@type": "HowToStep", "text": "Open the lid after 15 minutes of natural pressure release (NPR). Add chopped cilantro. You can add a few drops of fresh lime juice before serving, but this is totally an optional step. Serve it with Naan, Flatbread, Cumin basmati rice, Brown rice, or even Cauli-rice" }, { "@type": "HowToSection", "name": "Stovetop Recipe", "itemListElement": [ { "@type": "HowToStep", "text": "For a stovetop recipe, simply follow the instructions to make the sauce and simmer on medium heat for about 40-45 minutes, or till the meat is tender." }, { "@type": "HowToStep", "text": "Keep stirring every 10 minutes to prevent the sauce from sticking at the bottom." } ] } ]