Lamb Rogan Josh Recipe – Spinach & Spice-Infused Instant Pot Curry

Last Updated on 2 months by Neha Deshmukh

Lamb Rogan Josh Recipe – Spinach & Spice-Infused Instant Pot Curry

Hey everyone! If you’re anything like me, you absolutely love a good curry. And let me tell you, this Lamb Rogan Josh is something special. It’s a deeply flavorful, aromatic Kashmiri curry that’s surprisingly easy to make, especially with the help of an Instant Pot. I first made this for a family gathering, and it was a huge hit – everyone raved about the tender lamb and the rich, vibrant sauce. Get ready to impress!

Why You’ll Love This Recipe

This isn’t just any lamb curry. Rogan Josh is known for its beautiful red color and complex spice blend. This Instant Pot version cuts down on the cooking time without sacrificing any of that incredible flavor. Plus, we’re adding a generous helping of spinach for a boost of nutrients and a lovely freshness. It’s comforting, flavorful, and perfect for a cozy night in.

Ingredients

Here’s what you’ll need to create this delicious Lamb Rogan Josh:

• 2 tbsp light cooking oil
• 1 tsp cumin seeds
• 2 star anise
• 1 cinnamon stick
• 1 large onion, finely chopped
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• 1 tsp chilli powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• Salt to taste
• 2 tbsp tomato paste
• 2 medium tomatoes, finely chopped
• 1 lb chopped lamb pieces, bone-in (about 450g)
• Water as needed
• 3 cups finely chopped fresh spinach leaves (about 85g)

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this Rogan Josh:

• Kashmiri Chilli Powder: This is key for that signature vibrant red color. It has a mild heat, so it adds color without overpowering the other spices. If you can’t find it, you can substitute with regular chilli powder, but add a pinch of paprika for color.
• Star Anise & Cinnamon: Don’t skip these! They add a wonderful warmth and depth of flavor that’s characteristic of Rogan Josh.
• Lamb Cuts: Traditionally, Rogan Josh is made with bone-in lamb, which adds richness to the sauce. Shoulder or leg of lamb work beautifully. You can use boneless lamb, but you might want to add a tablespoon of ghee or butter for extra flavor.
• Tomatoes: Using fresh, ripe tomatoes makes a huge difference. If you’re using canned, opt for good quality crushed tomatoes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to sauté mode and heat the oil. Once hot, add the cumin seeds, star anise, and cinnamon stick. Let them sizzle for about 30 seconds – you’ll smell that amazing aroma!
2. Add the chopped onions, ginger, and garlic. Sauté until they’re softened and lightly browned, about 3-4 minutes. Patience is key here; nicely browned onions build a lot of flavor.
3. Now, mix in the chilli powder, coriander powder, cumin powder, garam masala, salt, and tomato paste. Cook for 1-2 minutes, stirring constantly, to really blend those spices. This is where the magic happens!
4. Add the chopped tomatoes and cook until they soften and form a pulp, about 4-5 minutes. You want them to break down nicely.
5. Stir in the lamb pieces and add enough water to just cover the lamb. Secure the Instant Pot lid, making sure the valve is set to sealing. Set it to Manual Pressure mode for 25 minutes. Then, let the pressure release naturally – don’t rush it!
6. Once the pressure has released, open the lid and stir in the chopped spinach. Add a little more water if needed to reach your desired consistency. Close the lid again and pressure cook for just 2 more minutes.
7. Quick release any remaining pressure. Give the curry a good stir and serve hot with rice or naan bread.

Expert Tips

• Browning the Lamb: For extra flavor, you can brown the lamb in batches before adding it to the Instant Pot.
• Spice Level: Adjust the amount of chilli powder to your liking. Start with less and add more if you prefer a spicier curry.
• Natural Pressure Release: Allowing a natural pressure release results in more tender lamb.

Variations

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

• Vegan Adaptation: Swap the lamb for jackfruit or mushrooms. Use vegetable broth instead of water.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustments: My friend, Priya, loves a really fiery Rogan Josh, so she adds a chopped green chilli along with the chilli powder.
• Kashmiri Pandit Style Rogan Josh: For a more traditional Kashmiri Pandit version, add 1/2 cup of plain yogurt along with the tomatoes.

Serving Suggestions

Rogan Josh is fantastic with:

• Steaming hot basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip)
• A simple salad

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:

• What cut of lamb is best for Rogan Josh? Bone-in lamb shoulder or leg is traditional and adds great flavor.
• Can I make Rogan Josh ahead of time? Absolutely! You can make it a day or two in advance and store it in the fridge.
• What is the significance of Kashmiri chili powder in this recipe? It provides the beautiful red color and a mild, fruity heat.
• 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.
• How do I adjust the spice level of Rogan Josh? Start with less chilli powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

Enjoy this incredible Lamb Rogan Josh! I hope it becomes a new favorite in your kitchen. Let me know in the comments how it turns out for you. Happy cooking!