Instant Potpressure Cooker Lamb Rogan Josh Recipes

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.

LAMB ROGAN JOSH

Steps:

• For the lamb preparation: Chop lamb into bite-size pieces. In a bowl, combine lamb, yogurt, salt, turmeric and lemon juice and mix together. Allow to sit for 15 minutes. Rinse the lamb with water to draw out impurities and any gamey odors.
• For the curry: Heat a large saucepan over medium-high heat. Add the mustard oil and allow it to smoke. Reduce the heat to medium-low and add the cloves, cardamom pods, cinnamon sticks and bay leaves. Spoon in the ginger paste and garlic paste and saute until slightly browned, about a few minutes.
• Toss in the lamb pieces and saute until the lamb begins to shrink and develop a nice shine, 10 to 15 minutes. Add the asafetida and salt and saute for 1 minute.
• In another bowl, mix together 1/2 cup water with the chile powder, fennel powder, garam masala, ginger powder and turmeric. Add this mixture to the saucepan. Saute until you see the oil bubbling up, 3 to 4 minutes. Add the yogurt and stir well for about 2 minutes. Add 2 to 3 cups water.
• Cover the pan and simmer on medium-low heat until the lamb is tender, 30 to 40 minutes. Turn off the heat and add the fenugreek leaves. Allow it to settle down, covered, for about 20 minutes.
• When ready to serve, spoon the curry out into bowls. Garnish with the cilantro and serve with a side of basmati rice, chapati or naan.

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.