Ingredients with Measurements:
- 1 lb. boneless lamb, cut into cubes
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch ginger, grated
- 2 tbsp. vegetable oil
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1 tsp. fennel seeds
- 1 tsp. ground cinnamon
- 1 tsp. ground cardamom
- 1 tsp. ground turmeric
- 1 tsp. paprika
- 1 tsp. cayenne pepper
- 1 tsp. salt
- 1 cup tomato puree
- 1 cup water
- 1 tbsp. ghee
- 1 tbsp. fresh cilantro, chopped
Special equipment needed:
- Instant Pot
Step-by-step instructions:
1. Turn on the Instant Pot and select the "Sauté" function. Add vegetable oil and heat it up.
2. Add cumin seeds, coriander seeds, and fennel seeds to the oil and stir for a minute.
3. Add onions, garlic, and ginger to the pot and sauté until onions are translucent.
4. Add lamb cubes to the pot and brown them on all sides.
5. Add cinnamon, cardamom, turmeric, paprika, cayenne pepper, and salt to the pot and stir for a minute.
6. Add tomato puree and water to the pot and stir well.
7. Close the Instant Pot lid and set the valve to "Sealing" position.
8. Select the "Meat/Stew" function and set the timer for 25 minutes.
9. Once the timer goes off, let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
10. Open the Instant Pot lid and add ghee and cilantro to the pot. Stir well.
11. Serve hot with rice or naan.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Temperature:
Instant Pot Meat/Stew function
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 11g
Protein: 28g
Sodium: 650mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Tomato puree can be substituted with canned diced tomatoes.
Variations:
- Add diced potatoes or carrots to the pot for a more hearty meal.
- Use coconut milk instead of water for a creamier sauce.
Tips and tricks:
- Browning the lamb cubes before pressure cooking them will add more flavor to the dish.
- Use a natural pressure release to avoid overcooking the lamb.
- Adjust the amount of cayenne pepper to your taste preference.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with rice or naan on the side.
Garnishes:
Garnish with fresh cilantro or chopped green onions.
Pairings:
Pair with a side of cucumber raita or roasted vegetables.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted cauliflower
Troubleshooting advice:
- If the lamb is tough, increase the cooking time by 5-10 minutes.
- If the sauce is too thin, simmer it on the "Sauté" function until it thickens.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rogan Josh is a traditional Kashmiri dish that originated in Persia. It is a slow-cooked lamb dish that is flavored with aromatic spices.
Flavor profiles:
- Spicy
- Aromatic
- Savory
Serving suggestions:
Serve hot with rice or naan for a complete meal.
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Region: Indian