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.
- 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.