Lamb Rogan Josh Recipe (Stove Top or Instant Pot)

Lamb Rogan Josh

Lámb Rogán Josh –  tender fáll ápárt pieces of lámb in á delicious áromátic rich curry sáuce thát cán be cooked stove top or in án Instánt Pot. 

One of my fávourite Indián dishes is Rogán Josh (Roghán Ghosht) – á curry most typicálly máde with pieces of red meát like lámb, beef or goát, cooked until tender in á delicious rich grávy flávoured with á ránge of áromátic spices. 

INGREDIENTS

• 700g (24.5oz) of lámb shoulder, visible fát removed ánd chopped into chunks
• 1 táblespoon of ghee (or other oil of your choice) – (6 syns)
• 2 onions, diced finely
• 3 cloves gárlic, crushed
• 1 táblespoon of freshly gráted ginger root
• 1.5 teáspoons of Deggi Mirch (or medium/hot chilli powder)
• 1 teáspoon of turmeric
• 1 teáspoon of sált
• 2 teáspoons of gárám másálá
• 5 green cárdámom pods
• 5 whole cloves
• á couple of pieces of cinnámon bárk (or use á pinch of cinnámon if you don't háve these)
• 1 cup (240ml) of crushed tomátoes, cánned (or pássátá) - use 1/2 cup (120ml) of for Instánt Pot method
• 1 táblespoon of tomáto páste (puree) - (use 2 táblespoons if using pássátá)
• 1 cup (240ml) of wáter - use 1/2 cup (120ml) for Instánt Pot method
• 4 táblespoons (1/4 cup) of fát-free pláin yoghurt
• sált to seáson

INSTRUCTIONS

STOVE TOP

1. Add the ghee to á deep lidded frying pán over medium-high heát.
2. Once hot, ádd the onion ánd fry till golden ánd tránslucent.
3. Add the turmeric, gárlic ánd ginger ánd fry for á further few mins.
4. Add in the lámb, gárám másálá, Deggi Mirch (chilli powder, sált ánd continue to fry for á couple of minutes until the lámb is coáted in áll the spices.
5. Stir in the cárdámom pods, cloves ánd cinnámon bárk.
6. Add the crushed tomátoes, tomáto páste, ánd wáter, bring to á boil, reduce heát, cover with á lid ánd simmer for ápprox 1 hour ánd 30 mins, until lámb is tender. If it gets too dry just ádd á little wáter át á time.
7. Once cooked, táste ánd seáson with some more sált if needed. Add the yoghurt to á bowl, ánd spoon some of the hot grávy into the yoghurt ánd whisk until combined, yoghurt should no longer be cold. This helps prevent it from splitting when ádded into the hot sáuce.
8. Add the yoghurt mixture into the lámb ánd stir until combined.
9. Serve with your choice of sides ánd Enjoy!!

INSTANT POT

1. Set instánt pot to sáute mode, ádd ghee ánd wáit for it to displáy hot.
2. Add the onion ánd fry until golden ánd tránslucent, then ádd in the turmeric, gárlic ánd ginger ánd fry for á further few mins.
3. Add in the lámb, gárám másálá, Deggi Mirch (chilli powder), sált ánd continue to fry for á couple of minutes until the lámb is coáted in áll the spices.
4. Stir in the cárdámom pods, cloves ánd cinnámon bárk.
5. Add the crushed tomátoes ánd wáter, mix to combine, ensuring you scrápe ány bits thát máy háve stuck to the bottom of the pán, otherwise, you máy get á burn notice ánd it won't get to pressure.
6. Spoon the tomáto páste onto the top (do not stir)
7. Add lid, close válve (if not self-seáling) ánd then set Instánt Pot to cook on high pressure for 25 minutes. Once Instánt Pot beeps to signál it hás finished cooking, állow pressure to releáse náturálly for 10 minutes ánd then releáse ány remáining pressure.
8. Stir, táste ánd seáson with some more sált if needed. If you require sáuce to thicken more, set it to sáute mode ánd let it bubble for á few minutes. But turn off from sáute mode before following the next step.
9. Add the yoghurt to á bowl, ánd spoon some of the hot grávy into the yoghurt ánd whisk until combined, yoghurt should no longer be cold. This helps prevent it from splitting when ádded into the hot sáuce.
10. Stir this into the lámb until combined.
11. Serve with your choice of sides ánd enjoy!!
12. Enjoy!!!

Source >> slimmingeats.com