Instant Pot Lamb Rogan Josh Recipes

INSTANT POT LAMB ROGAN JOSH (LAMB CURRY)

Steps:

• Mix all the ingredients (except the lamb) in a large bowl. Add the lamb and give the mixture a quick stir to thoroughly coat the meat.
• Cover and refrigerate the mixture for at least 1 hour, preferably overnight.
• Transfer the lamb mixture, including the marinade, into an instant pot cooking pot inside the pressure cooker.
• Lock the lid in place, move the valve to sealed and select manual cook, high pressure for 20 minutes.
• When the cooking cycle completes, allow the pot to depressurize naturally.
• To serve, strain out the excess juices and mix with a bit of extra yogurt (about 1/4 cup). Garnish with cilantro and serve over rice.

INSTANT POT/PRESSURE COOKER LAMB ROGAN JOSH

Steps:

• Combine the lamb, yogurt, cardamom, cinnamon, paprika, turmeric, coriander, cumin, and cayenne in a bowl and mix well. Cover the bowl and refrigerate overnight. Combine the garam masala, tomatoes, garlic, onions, and ginger in a food processor. Process until smooth. Set the pressure cooker to saute mode. Add the oil. When hot, add the tomato puree and cook for 5 minutes, stirring frequently. Add the lamb and along with the yogurt marinade. Stir in the water. Mix all well. Lock the lid of the pressure cooker and set to pressure cook for 20 minutes. Use the quick release method to release the pressure when the time is up. The lamb should be tender, if not, set it to cook for 5 more minutes and again use the quick release method. Turn the pressure cooker back to saute mode and bring the liquid in the pot to a boil. Simmer until thickened. Stir in the chopped cilantro at serving time and garnish individual servings with the sprigs.

INSTANT POT LAMB ROGAN JOSH

Steps:

• Press the sauté button and add the ghee to the pot. Once the ghee melts, add the onions and lamb and stir-fry for 6-7 minutes, or until the outside of the lamb pieces are no longer pink.
• Add the garlic, ginger, bay leaf and spices and give everything a good mix.
• Add the tomato sauce to the pot and cook for 2-3 minutes. Then stir in the yogurt one tablespoon at a time.
• Secure the lid, close the pressure valve and cook for 20 minutes at high pressure.
• Naturally release pressure.
• Open lid, press the sauté button and cook for 4-5 minutes to boil off some of the liquid and reduce the gravy to a stew-like consistency.
• Garnish with cilantro leaves and serve.