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Best pressure cooker rogan josh
Best pressure cooker rogan josh
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Wholesome, comforting beef stew slow-cooked with carrots, onions, and potatoes in a rich broth seasoned with herbs and spices.
Ingredients:
  • 6-8 cloves
  • 1.25 gm ground cinnamon
  • 1/2 tsp ground green cardamom
  • 1/2 tsp ground black cardamom
  • 1/2 tsp ground black peppercorns
  • 1/2 tsp ground fennel seeds
  • 1/2 tsp ground Kashmiri chillies
  • 1/4 tsp ground cloves
  • 250.00 ml Greek yoghurt
  • 6 garlic cloves
  • 5cm piece ginger
  • 1kg lamb shoulder, or lamb leg, cut into 3cm cubes
  • 5 medium red onions
  • 4 long red chillies, seeded if preferred
  • 18.40 gm vegetable oil, or ghee
  • 2-4 black cardamom
  • 4-6 green cardamom
  • 1 tsp black peppercorns
  • 1 tsp fennel seeds
  • 1 red capsicum, cut into 5cm pieces
  • 1 green capsicum, cut into 5cm pieces
  • 1 yellow capsicum, cut into 5cm pieces
  • 2 carrots, cut into 1cm thick rounds
  • 1 tsp ground asafoetida
  • 20.00 ml ground Kashmiri chillies, to taste
  • Salt, to taste
Instructions:
  • Combine all ground spices (excluding the asafoetida and second batch of Kashmiri chili) with half of the yogurt. Blend garlic and ginger into a paste, then mix them into the yogurt. Lastly, mix the yogurt and spice blend with the lamb, marinate in the fridge overnight (or at least 1 hour).
  • Roughly chop the onions and chilies, then process them in a food processor. Let them drain in a sieve over the sink to remove excess liquid.
  • For stove-top pressure cookers, heat on high. For electric ones, set to saute. Add oil and heat until almost smoking, then reduce to medium heat. Carefully add whole cinnamon, black and green cardamom pods (use a mesh cover to prevent splatter). When fragrant, add cloves and peppercorns, then fennel seeds for color. Add onions and saute until partially cooked. Stir in lamb, then vegetables. Add tomatoes, yogurt, asafoetida, remaining chilies, and salt.
  • Cover the pressure cooker with the lid, set it to high pressure for 25 minutes, then allow the pressure to release naturally. Look for the Rogan (red oil) layer on the top of the curry. Stir the curry to find and remove the cinnamon stick and any large cardamom pods. Taste and adjust seasoning with more salt, chilli, or yogurt if needed.
  • Enjoy with fragrant basmati rice, alongside your favorite selection of naan bread, papadums, flavorful chutney, aromatic herbs, and creamy yogurt.

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