Lamb Rogan Josh Recipe – Authentic Kashmiri Spices & Instant Pot

Last Updated on 2 months by Neha Deshmukh

Lamb Rogan Josh Recipe – Authentic Kashmiri Spices & Instant Pot

Hey everyone! If you’ve ever dreamed of bringing the rich, aromatic flavors of Kashmiri cuisine into your kitchen, you have to try my Lamb Rogan Josh. This isn’t just a recipe; it’s a little piece of culinary history, and honestly, it’s become a family favorite. I first made this for a Diwali gathering, and it disappeared in minutes! The tender lamb, the vibrant red gravy… it’s truly something special. And with the Instant Pot, it’s surprisingly easy to achieve that authentic taste.

Why You’ll Love This Recipe

This Lamb Rogan Josh recipe is all about flavor. We’re talking layers of warm spices, a melt-in-your-mouth lamb shoulder, and a beautiful, fragrant gravy. It’s a bit of a process, but the Instant Pot cuts down on the cooking time significantly. Plus, it’s perfect for a special occasion or when you just want to treat yourself to something truly delicious. You’ll love how the Kashmiri chili powder (or paprika) gives it that signature vibrant color and mild heat.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 2 tablespoons ghee
• 2 onions
• 2 pounds boneless lamb shoulder, cut into 1-inch cubes
• 6 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 bay leaf
• 4 teaspoons Kashmiri chili powder OR paprika
• 3 teaspoons coriander powder
• 1.5 teaspoons salt
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 0.5 teaspoon black pepper
• 0.5 teaspoon cinnamon
• 0.5 teaspoon ground cardamom
• 0.25 teaspoon ground cumin
• 0.125 teaspoon ground cloves
• 15 ounce tomato sauce
• 8 tablespoons yogurt
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish:

• Kashmiri Chili Powder/Paprika: This is key for the color and a mild, fruity heat. If you can find Kashmiri chili powder, definitely use it! If not, paprika is a good substitute, but it won’t have the same depth of flavor.
• Ghee: Ghee adds a beautiful richness. You can substitute with vegetable oil, but ghee really elevates the flavor.
• Lamb Shoulder: I prefer boneless lamb shoulder because it becomes incredibly tender during the pressure cooking process. It has a good amount of fat which keeps the meat moist.
• Yogurt: Full-fat yogurt is best for a richer, creamier gravy. You can use low-fat, but the texture won’t be quite as luxurious. I’ve experimented with both, and honestly, the full-fat version is worth it!
• Regional Variations: Spice blends can vary quite a bit depending on the region in Kashmir. Some recipes include fennel powder or dried ginger. Feel free to adjust to your preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to sauté mode. Melt the ghee, then add the onions and lamb. Sauté for 6-7 minutes, until the lamb loses its pink color.
2. Add the minced garlic, ginger, bay leaf, and all the spices – Kashmiri chili powder, coriander powder, salt, garam masala, turmeric, black pepper, cinnamon, cardamom, cumin, and cloves. Mix everything thoroughly to coat the lamb. This is where the magic starts to happen!
3. Stir in the tomato sauce and cook for another 2-3 minutes. Now, gradually blend in the yogurt, one tablespoon at a time. This prevents the yogurt from splitting.
4. Secure the lid on your Instant Pot, close the pressure valve, and cook on high pressure for 20 minutes.
5. Once the cooking time is up, allow for a natural pressure release. Don’t rush this step! It helps the lamb become even more tender.
6. After the pressure has released, open the lid and sauté uncovered for 4-5 minutes to thicken the gravy to a nice stew consistency.
7. Finally, garnish with fresh cilantro before serving. Doesn’t it look beautiful?

Expert Tips

• Don’t skip browning the lamb! It adds so much flavor.
• Adding the yogurt gradually is crucial to prevent it from curdling.
• A natural pressure release is highly recommended for the most tender lamb.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a plant-based yogurt alternative and substitute the lamb with hearty mushrooms or jackfruit.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce the Kashmiri chili powder/paprika for a milder flavor, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a chopped green chili for a real kick!
• Festival Adaptations: Rogan Josh is often served during Eid and other special occasions. It’s a dish meant to be shared with loved ones.

Serving Suggestions

Rogan Josh is traditionally served with steamed basmati rice or warm naan bread. A side of raita (yogurt dip) can also be a lovely addition to cool down the palate. A simple cucumber salad also works beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

1. What cut of lamb is best for Rogan Josh?

Lamb shoulder is ideal because it has enough fat to stay tender during the long cooking process. You can also use lamb leg, but it might be a bit drier.

2. Can I make Rogan Josh ahead of time?

Absolutely! You can make it a day or two in advance. The flavors will develop even more. Just reheat gently on the stovetop.

3. What is the purpose of the bay leaf in this recipe?

The bay leaf adds a subtle, aromatic flavor to the gravy. It’s a classic ingredient in Indian cuisine.

4. What can I substitute for Kashmiri chili powder?

Paprika is the best substitute, but it won’t have the same fruity heat. You can also add a pinch of cayenne pepper for a little extra spice.

5. How do I adjust the spice level of Rogan Josh?

Reduce or increase the amount of Kashmiri chili powder/paprika. You can also add a pinch of cayenne pepper for more heat.

6. Can I use a slow cooker instead of an Instant Pot?

Yes, you can! Cook on low for 6-8 hours, or on high for 3-4 hours. You may need to thicken the gravy with a cornstarch slurry at the end.

Enjoy! I hope this Lamb Rogan Josh brings a little bit of Kashmiri magic to your table. Let me know in the comments how it turns out!