How to make a simple lamb curry (rogan josh style) in a pressure cooker?

Question

Explore how to pressure cook lamb for a rich, rogan josh-inspired curry.

Answer 1

To make a simple lamb rogan josh in a pressure cooker, sear the lamb, sauté aromatics, add spices and yogurt, then pressure cook until tender. Adjust seasoning and garnish before serving.

Detailed Explanation:

Here's a step-by-step guide to making lamb rogan josh in a pressure cooker:

1. Prepare the Lamb: Cut 1 kg of lamb shoulder or leg into 1-inch cubes. Marinate with 1 tablespoon of ginger-garlic paste and a pinch of salt for at least 30 minutes.
2. Sear the Lamb: Heat 2 tablespoons of oil (mustard oil preferred) in the pressure cooker. Sear the lamb in batches until browned on all sides. Remove and set aside.
3. Sauté Aromatics: Add 1 large chopped onion to the pressure cooker and sauté until golden brown. Add 1 tablespoon of ginger-garlic paste and sauté for another minute.
4. Add Spices: Add 1 teaspoon of turmeric powder, 2 teaspoons of Kashmiri chili powder (for color and mild heat), 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of garam masala. Sauté for a minute, being careful not to burn the spices.
5. Add Yogurt and Lamb: Stir in 1 cup of plain yogurt (whisked) and cook for 2-3 minutes until the yogurt is incorporated. Add the seared lamb back to the pressure cooker.
6. Pressure Cook: Add 1 cup of water or stock. Season with salt to taste. Close the pressure cooker lid and cook on high pressure for 15-20 minutes, or until the lamb is tender. If using an Instant Pot, cook on manual/pressure cook mode.
7. Release Pressure and Simmer: Allow the pressure to release naturally or do a quick release (follow your pressure cooker's instructions). Open the lid carefully. If the curry is too watery, simmer on medium heat for a few minutes to thicken.
8. Garnish and Serve: Garnish with fresh cilantro or coriander leaves. Serve hot with rice or naan.

Pro Tip:

Browning the lamb properly is crucial for developing a rich, deep flavor in the curry. Don't overcrowd the pressure cooker when searing; work in batches to ensure even browning.