This perfectly cooked lamb will melt in your mouth! Rogan Josh is a popular mild curry that is so easy to make in an instant pot! The meat is cooked in an onion and yogurt gravy, making it both flavorful and tender.
The fiery red color of this curry is misleading – rogan josh is actually a mild curry that isn’t meant to be spicy. So mild that I gave this curry to my baby Tony even before he turned one. It’s very flavorful, but there’s very little heat to it.
Rogan Josh is a popular Kashmiri dish with Persian origins. The signature red color of this curry traditionally comes from the use of Kashmiri chili peppers, which are very mild and taste similar to paprika. If you want to substitute Kashmiri chili powder for the paprika, feel free to do so.
In the US – I’d say rogan josh is slightly less popular than butter chicken and about equally as popular as vindaloo. You can typically find both rogan josh and vindaloo on almost every Indian restaurant menu, just be sure not to mix the two when ordering as vindaloo is known to be very spicy!
This rich lamb stew is perfect for any time of the year, but I especially find it comforting on chilly days. Serve this curry with basmati rice or matar pulao and a simple veggie dish like aloo beans or aloo methi.Print
- 2 tablespoons ghee
- 2 onions, diced
- 2 pounds boneless lamb shoulder, cut into 1.5 inch cubes
- 6 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 bay leaf
- 4 teaspoons Kashmiri chili powder OR paprika
- 3 teaspoons coriander powder
- 1 ½ teaspoons salt, adjust to taste
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- ½ teaspoon cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground cloves
- 1 (15 ounce) can tomato sauce
- 8 tablespoons yogurt (or dairy free yogurt if paleo/whole30)
- Cilantro, garnish
- 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.