Lamb Curry - Rogan Josh (Instant Pot and Stovetop)
Course: Main Dishes
Cuisine: Indian
Main Ingredient: lamb
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour15 minutesminutes
Servings: 6
Calories: 316kcal
Author: Paint the Kitchen Red
This lamb curry is a signature North Indian Kashmiri lamb curry that can also be made with beef. Tender morsels of lamb are pressure cooked to perfection in a vibrant aromatic sauce. Fragrant whole spices such as cloves, cinnamon, and cardamom combine with ground Indian spices such as coriander, cumin, and Kashmiri chili powder to create a flavor-packed combination. Stovetop and Instant Pot instructions included.
Select Saute and allow the Instant Pot to heat up. Once the inner pot has heated up, add oil or ghee.
Once the oil has heated up, add bay leaves, cinnamon, cardamom, and cloves and stir until fragrant, about 15 seconds.
Stir in onion, garlic, and ginger and saute the onion mixture until onions are light golden brown, about 5 to 7 minutes. *
Press Cancel. The spices in the next step will cook in the residual heat.
Stir in coriander, cumin, chili powder, paprika, black pepper and salt.
Stir the spices with the onion mixture for about 30 seconds. Deglaze with a small amount of water or broth if you find that the spices are burning.
Add the lamb and stir to coat the lamb with the spices. Scrape the bottom of the inner pot to make sure there are no brown bits stuck to the bottom.
Add broth and yogurt and stir till combined.
Close the lid and pressure cook on High Pressure for 22 minutes.
Do a Natural Pressure Release (NPR). If you're short on time, you can do a 15 minute Natural Pressure Release (NPR 15). [Read More: The Different Pressure Release Methods]
Open the lid and select Saute mode.
Heat through until thickened to your liking, stirring frequently, about 5 to 7 minutes. Use a splatter screen to prevent splatter.
Prep time does not include steps that are already accounted for in the ingredient list, e.g. cut up lamb, chopped onion, etc.
* If the onion starts to stick to the bottom or burn, add a tablespoon of broth to deglaze and continue sauteing. Do this as often as needed until the onions are cooked properly.
See the blog post for more detailed recipe tips. You don't want to miss any!