Instant Pot Lamb Rogan Josh


This perfectly cooked lamb will melt in your mouth! Rogan Josh is a popular mild curry that is easy to make in an instant pot. The meat is cooked in an onion and yogurt gravy, making it both flavorful and tender.

instant pot lamb rogan josh

Don’t let the fiery red color of this dish mislead you.

Rogan josh is actually a mild curry that isn’t meant to be spicy. It’s so mild that I introduced this curry to my baby Tony even before he turned one. It’s very flavorful, but there’s very little heat to it.

In the United States (and perhaps the UK too?), 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 nearly every Indian restaurant menu. Just be sure not to mix the two when ordering, as vindaloo has a reputation for being very spicy!

A Kashmiri dish with Persian origins

Rogan Josh is a popular Kashmiri dish with Persian origins. So how did a Persian dish become an Indian (Kashmiri) one? Historian Lizzie Collingham writes in her book, Curry: A Tale of Cooks and Conquerors, that during India’s Mughal empire, the Mughals, who were heavily influenced by Persians, would travel to the mountains of Kashmir to escape the heat. It was during their time there that they developed this dish.

According to Collingham, the ingredients of this dish changed depending on the cook’s religion. She writes, “Kashmiri Brahman’s are unusual in that they eat meat without any qualms, but they do avoid onions and garlic,” whereas a Muslim version would call for plenty of garlic and onion. She also writes that a dried flower native to Kashmir gave the dish a bright red color. These days, I think most use either Kashmiri chili powder (and perhaps tomatoes) to achieve this dish’s signature red color.

My rogan josh recipe is similar to one you might find at a restaurant (though I’m biased and think my version is better). It calls for onions and garlic, and a handful of other ingredients.

To give this dish its signature red color, my recipe calls for the use of tomato sauce as well as Kashmiri chili powder, which is mild and is typically used in Indian recipes for the color it imparts. Kashmiri chili peppers are very mild and taste similar to paprika, and I find the two to be interchangeable. So if you can’t find Kashmiri chili powder, go ahead and use paprika.

instant pot lamb rogan josh

Serve this rich and flavorful lamb rogan josh with basmati rice or matar pulao and a vegetable side like aloo beans or aloo methi. Meat, rice, and potatoes. A perfect meal.

Instant Pot Lamb Rogan Josh

instant pot lamb rogan josh

Instant Pot Lamb Rogan Josh

This perfectly cooked lamb will melt in your mouth! The meat is cooked in an onion and yogurt gravy, making it both flavorful and tender. Rogan Josh, a popular Kashmiri dish with Persian origins, is a mild curry that isn’t meant to be spicy. The signature red color of this curry 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.
4.9 from 28 reviews
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  • 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
  • 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.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Aaron Scott says

    5 stars
    Excellent recipe. I like a bit more spice so added some chili powder, although I’m not too familiar with how Indian recipes typically become extra spicy.

    Do you have a Chicken Tikka Masala recipe?

  2. Paul says

    5 stars
    Love this recipe. Made it three times now and it’s always delicious. Twice, however, I received the burnt food warning. I’d suggest adding some water, about 1/2 or so, to help prevent that from happening. Any excess water can be boiled off at the end.

  3. Ian says

    5 stars
    Am new to your blog and this was your first recipe that I tried out. IT TURNED OUT GREAT!!
    I am a huge Instant Pot fan and this was extremely simple and I couldn’t imagine how tasty it turned out!!

    Pretty sure this will be repeated several times over and am looking forward to trying out many more of your recipes.


  4. Ellis says

    What is the equivalent to tomato sauce? I live in the UK and tomato sauce usually refers to tomato ketchup or pasta sauce.



  5. Nayab says

    Hi! Thanks for this recipe it looks great. If I were to use frozen lamb how would that change the pressure cook time? Thanks!

  6. Tim Kay says

    5 stars
    I added more ginger and garlic (half-again) and everything else to plan. Superb expressions of robust and fulfilling flavours. ++++++
    Thank you so much !!

  7. Jordan says

    5 stars
    Great recipe!!
    If anyone is interested this, Pinot noir was an amazing pairing with this dish!! Wine usually doesn’t pair that well with Indian food but this was an exception!

  8. Paul Hughes says

    5 stars
    Absolutely gorgeous recipe. We made a couple of minor changes, cooked for 25 minutes because we were using a fatty cut of lamb and used a can of tomatoes, plus tomato puree, rather than tomato sauce. Also did a taste test at the end and added a bit more salt and some sugar to counter the acidity of all the tomatoes. The Instant Pot really did a great job of mellowing the spices – my usual home made curries seem harsh compared to restaurant ones, but this was right up there with the best.

  9. Vrinda Arora says

    5 stars
    Hi Ashley.I am about to make the onion masala.Can I use the frozen masala instead of onion and tomato separate for this dish?Thanx in advance!

  10. Tasha says

    5 stars
    After leaving Asia, I have not been able to find a really good Rogan Josh (even in a restaurant to say) so I’m so happy to have come across this recipe!!! Not only is it super simple, but the flavour is amazing. This has definitely become a family favourite – Thank you for sharing it with us! x

  11. Janie says

    Hi from New Zealand! Could I use your frozen “Onion Masala” recipe in this dish? If so, would I leave out the tomato sauce, ginger and garlic? Thanks and can’t wait to taste this! I love all of your recipes!!! much Masala would you use if possible to use it?

  12. Ren says

    5 stars
    Made this receipe today and it came out great .. Gravy was rich and creamy .. this is going to be our go to beef receipe from now on ..
    Thank you … You are amazing

  13. Nancy says

    2 stars
    umm… im kashmiri and this is not how you make rogan josh. Rogan josh does not have ginger, garlic, onion, or tomato in it. A lot of indian resturants put these ingredients into the dish, but that’s not real or authentic.

  14. Cal says


    I was wondering how much time would I need to cook it if I substitute the lamb with pork?

    Thank you! I love your recipes!!!

  15. Samantha says

    I would love to make this (and many other recipies of yours). I don’t have an instant pot. Other than the time of cooking, does this change anything in the recipe? Any good notes for cooking this on the stove top?

    • My Heart Beets says

      Tamra, I can’t wait to hear what you think! Greek is fine you just may need a little less of it – since you add it 1 tbs at a time you can stop whenever you think it looks like it’s creamy enough. let me know how it goes!

  16. Farah says

    Hi Ashley – made this yesterday and it turned out great! I was wondering if it would be possible to substitute the ground cardamom, cinnamon and cloves for whole spices added at the beginning when frying the onions and meat? Thanks.

    • My Heart Beets says

      Farah, I’m so happy to hear that!! Thanks for letting me know how it turned out for you 🙂 That’s a good question and while I can’t say for sure my thought is that it likely won’t be as flavorful as if you were to use the ground spices since the ground spices cover the meat and the whole spices will mainly just flavor the oil and infuse the meat with aroma. Let me know if you try it please – very curious!

    • My Heart Beets says

      Hi Patricia! I don’t have a favorite brand for this – I just buy whatever is available at my local Indian grocery store. Just make sure it’s listed as Kashmiri chili so you get the mild chili 🙂

  17. Farah says

    Hi – if I double the quantity of lamb do I also need to double all the other ingredients and increase the cooking time? Would 4 pounds of meat fit in a 6 quart IP? Many thanks.

    • My Heart Beets says

      Hi Farah! I haven’t doubled the recipe but when I do I typically I double all of the ingredients and keep the pressure cook time the same. That said just know that step 1 will likely take you longer and the time it takes to reach/release pressure will also take longer due to the contents in the pot. Hope that helps!

    • My Heart Beets says

      Hi Liz! I don’t own a mini so I can’t say for sure – sorry! If you want to ask in my FB group (Instant Pot for Indian Food), I’m sure someone can help! Or hopefully a reader will reply to this comment! If you try, please let us know how it goes 🙂

    • My Heart Beets says

      Thanks Maneesha!! For chicken thighs, I’d probably reduce the cook time to 8 minutes – especially since you’re sautéing it all a bit in step 1. Let me know how it goes!

      • maneesha says

        What a fantastic recipe! This was my first time EVER cooking with lamb, and this recipe was a HIT!! Two thumbs up from the hubby! We like spice, so I also added 3 serrano peppers, minced with the garlic/ginger. Thanks so much!

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