Lamb Curry (Rogan Josh).
Lamb Curry (Rogan Josh) comes from the generally excellent Indian Instant Pot Cookbook and has a pleasing combination of warm spices. However, I very nearly burned it because the recipe does not have enough liquid to generate pressure. (Most IP users say you need a minimum of 1 cup of water; some say 1 ½ c if using a larger size Instant Pot.) Solution: cook it in a Dutch oven or slow cooker. Makes 4 servings and can be doubled for a crowd.
Ingredients:
1 c onion, chopped
2 t garlic, chopped
1 t ginger, grated or fine chopped
½ c Greek yoghurt*
2 T tomato paste
1 t paprika
1 t Garam Masala
1 t salt
½ t ground turmeric
½ t ground cinnamon
¼ t grated nutmeg
¼ t cayenne pepper
1 lb boneless lamb, cut into 1 inch cubes
Method: combine all ingredients except lamb and mix well. Add lamb and toss thoroughly to combine. Marinate in refrigerator for at least 2 hours and up to 24 hours. Cook over low heat in Dutch oven or slow cooker until lamb is very tender, at least 2 hours. Serve Lamb Curry (Rogan Josh) with rice.
*The Indian Instant Pot Cookbook recipe had 1/2 c yogurt and 1/2 c water.
