Lamb Rogan Josh



500g lamb, cut into pieces

1 large onion, finely chopped

3 cloves of garlic, minced 1-inch piece of ginger, grated

2 tablespoons ghee or vegetable oil

1 cup plain yogurt

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1/2 teaspoon chili powder (adjust to taste)

1 teaspoon garam masala

Salt, to taste

Fresh cilantro leaves, for garnish



Turn on the Instant Pot and select the “Saute” mode. Add the ghee or vegetable oil.

Add the chopped onion and sauté until it becomes soft and translucent. Stir in the minced garlic and grated ginger.

Cook for another minute until the raw smell disappears. Add the lamb pieces to the pot, along with ground cumin, ground coriander, turmeric powder, chili powder, and salt. Mix well to coat the lamb.

Cook the lamb until it turns brown on all sides. Pour in the plain yogurt and mix well with the lamb and spices.

Cancel the “Saute” mode and close the Instant Pot lid.

Set the valve to the sealing position. Select the “Pressure Cook” mode and set the timer for 15 minutes. Once the cooking is complete, let the pressure release naturally for 10 minutes, then perform a quick pressure release. Stir in the garam masala and let it simmer for a few minutes until the sauce thickens.

Garnish with fresh cilantro leaves before serving with rice or naan.