Rogan Josh or Roghan Ghosht/Classic Lamb Curry is a flavorful and very aromatic meat curry of Kashmiri origin. It is usually made with lamb or goat, and it is one of the most special signature dishes from the Kashmir region.
Roghan or "roughan" means clarified butter or oil in Persian or Urdu and josh comes from the word "juš" which means to "stew or braise", or "boil" because the root word is "jušidan" which means to boil. The word ghosht means meat, hence the name, "Stewed Meat or Roghan Josh"! The beautiful color for the traditional curry comes from the alkanet or ratan jot flowers and dried Kashmiri chillies. Deseeded Kashmiri chillies are milder in taste and lend a beautiful color and flavor to the curry.
This lamb curry is classic, and making it can't get any simpler than this, and the best part is that it is also a very healthy low-fat dish given the use of fresh lean leg of lamb. If made traditionally, the curry can take 2 - 4 hours, so I decided to give it a go in my Instant Pot. I must say, I was impressed and hubby was very pleased. Do try the recipe and give me your feedback.
Instant Pot Classic Lamb Curry/Rogan Josh
Recipe
ingredients:
• I stick cinnamon
• 5 pods cardamom
• 3 cloves
• Around I kilo of leg of lamb - chopped into bite-sized chunks. (I bought the stew cuts of
lamb)
• 2 tsps each of garlic, ginger paste.
• 2 teaspoons salt.
• 1 teaspoon haldi (turmeric)
• 3 teaspoons garam masala
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 dessert spoons of plain natural yoghurt
• 1 teaspoon of red Kashmiri chilli powder (for color. You can use paprika instead too)
• 1/2 - 1 teaspoon of chilli powder (I probably used more because I like it spicy)
• 2 medium onions - finely chopped
• 1 can of a tin of peeled plum tomatoes chopped up or a can peeled chopped tomatoes
• 2 - 3 tablespoons oil
• 1/2 cup water
• Cilantro/ Curry leaves finely chopped for garnish
Steps:
Turn on the Instant Pot to Sauté mode and adjust the heat to "more". Once it shows Hot, add in the oil and wait for a half minute.
Add in the cinnamon, cloves and cardamom. Wait a few seconds and add in the finely chopped onions and stir fry for a couple of minutes till soft and translucent.
Next, throw in the ginger garlic paste and sauté, till raw smells goes away.
Now add in the ground spices, and salt to taste and keep frying - the mixture should be dry-ish - this procedure is called "dry frying" or "pot roasting". Fry till the heady and heavenly aroma of the roasting spices waft through the house.
Next add in the chunks of lamb and keep stir frying for at least 5 minutes until the meat is browned on all sides.
Now add in the tinned tomatoes. Stir it well and cook for few minutes, and add in a couple of dollops of plain yoghurt and stir it well. Also add 1/2 cup water and mix well.
Next turn off the Instant pot and put the IP lid on and close it and set to closed vent.
Switch it on again to Meat/Stew mode. (it automatically goes to 35 minutes setting)
Thats it! Your work is done. After it is done cooking, slowing release the pressure and open the lid. If it is watery, turn on sauté mode and reduce the liquid content. (If you have followed the directions carefully, this should not happen.
At this point it's done! Taste it and adjust salt and chilli powder, and make sure that the lamb pieces are tender - not chewy! Then sprinkle on a generous handful of freshly chopped coriander leaves and mix. Let it rest with the lid on for 5 minutes and it's ready to serve!
Now wasn't that so easy! You can serve it with plain rice, jeera rice and phulkas or naan. Enjoy!
This dish is best served with naan or rice accompaniment (or both) and a side salad of chunky cucumber, tomato, onion and carrot with a dash of lemon or vinegar. Very hasty and tasty - and very easy to make.
Notes:
Canned tomatoes can be replaced with 3 regular diced tomatoes (I use Roma tomatoes) and about 1and1/2 tablespoon of tomato paste. The tomato paste also lends a good color to the curry.
The curry cooks perfectly in the Instant Pot with the Meat/Stew mode. If it looks watery after cooking, then use sauté mode to thicken the curry.
I served the Rogan Josh with an easy jeera fried rice. In a pan, on high heat, add a couple of Tbsps of ghee and add a teaspoon of cumin seeds/jeera for seasoning. Next add 1 cup of basmati rice washed, soaked for 10 minutes, and drained, into the pan and sauté it. When the color of the rice changes and it is sautéed well, (you can add some peas or corn at this point and sauté further for couple of minutes), add 1 and 1/2 cups of water and salt to taste, and let it come to a rolling boil. Turn heat to low, and cover the pan and cook for 10 minutes. Turn heat off and do not open the lid for another 5 - 10 minutes. Once you open the lid, fluff the rice with a fork and serve hot.
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