Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Instant Pot/Pressure Cooker Lamb Rogan Josh
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- #15732
A yogurt marinade with cinnamon and cardamom gives the lamb a warm savor while cayenne, ginger and garam masala finish off this comforting curry with some real heat.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
1 comment
ingredients
2 pounds lean lamb shoulder, trimmed and cut into chunks
1/2 cup plain yogurt
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons garam masala
2 cups canned diced tomatoes
2 cloves garlic, peeled
1 large onion, chopped
1 piece (2-inch size) ginger root, peeled and chopped
3 tablespoons vegetable oil
1 cup water
2 tablespoons chopped fresh cilantro
fresh cilantro sprigs for garnish
directions
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.
nutrition data
482 calories, 24 grams fat, 16 grams carbohydrates, 50 grams protein per serving. This recipe is low in carbs.
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reviews & comments
November 12, 2013
I was worried about it being watery like antonymd said so I drained the tomatoes. It wasn't watery at all. It was quite good. A lot of ingredients but it was quite flavorful.
I made this last night. Unfortunately it was far to watery! When I finally did simmer down the sauce the thicken it the lamb was tough. I would advise cutting back the water to perhaps 1/2-1 cup max.
May 1, 2008
Very good, but a little spicy. I'd cut down on the cayenne a little next time.
April 22, 2006
This is an excellent mouth watering lamb curry. A treat for the gustatory senses and yea...even for the olfactory senses. Cooking lamb/beef in the pressure cooker sure is the best way to end up with perfectly cooked meat in less time.