Pressure Cooker Rogan Josh

This Rogan Josh Is tasty, and that’s no joshing! 

Rogan Josh5

Since Easter is right around the corner, I thought it was time to add another lamb recipe to my repertoire.

One of the more popular dishes in Kashmiri cuisine, Rogan Josh Wikipedia description here is one of those things that no matter how you do it, everyone is going to tell you that you are doing it wrong and that it is “not authentic”, but don’t let that deter you. I’m not claiming that this is authentic, just good.

Rogan Josh Ingredients

My version probably leans a little more towards the version you would get at a British Curry House, but since I have never been to a British Curry House, I cannot verify that either. Much like Chili and Gumbo, there is the Tomato/No Tomato debate here as well. And yes, I do use tomatoes. A lot of recipes use yogurt, but I use some coconut milk, mainly because it works so well in the pressure cooker. I do top it with a little yogurt, though. You can skip this if you would like a paleo version.

Lamb Cubed

I found some good lamb at my local butcher and they even offered to cut it up for me, so I couldn’t very well turn that down. Either leg or shoulder would work well for this. The shoulder was a few bucks per pound cheaper, so shoulder it is!

I know two onions looks like a lot, but they will totally break down and you will end up with a tasty, oniony sauce.

Onions Garlic

Just as a lot of recipes start out, this one starts with browning the meat. I just brown it on one side. That is enough to add the caramelized flavor without taking too much time.

After the meat is browned and set aside on a plate, toss the onions in the pot, adding a little more oil if the pot looks dry. Let them cook until they start to darken just a bit, about ten minutes. Toss the garlic and ginger paste (or freshly grated ginger) in and sauté another minute or so.

Now its time to add the paprika, cayenne, cardamom, cumin, coriander, Chinese 5 spice, garam masala, fennel and turmeric. Sauté for just about 30 seconds, stirring constantly so nothing burns.

Spices

Pour in the tomatoes, coconut milk and water.

Now, return the meat to the pan and stir everything together.

Onions and Spices

Toss in a couple bay leaves, put the top on the pot, bring to high pressure and set time for 15 minutes.

Let the pressure come down for about ten minutes, then do a quick release.

Rogan Josh Cooked

If it looks really liquid, turn heat to medium and let it boil for about ten minutes, stirring frequently, until it thickens a little.

Serve it on plates or bowls with rice and naan or pita bread.

Rogan Josh on Plate1

I like to top it with a little yogurt, but you can leave it off if you want a paleo version.

Enjoy!

Pressure Cooker Rogan Josh
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Serves: 4-6 servings
Ingredients
  • 3 tablespoons olive or coconut oil
  • 2-1/2 pounds lamb, cut into 1-1/2" to 2" cubes
  • 2 onions finely chopped
  • 5 cloves garlic, crushed
  • 2 teaspoons ginger paste (or freshly grated ginger)
  • 2 tablespoon paprika
  • 2 teaspoons cumin
  • 1 teaspoons cayenne
  • 1 teaspoons Chinese 5 spice
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • ½ teaspoon cardamom
  • ½ teaspoon coriander
  • ½ teaspoon fennel
  • 1 can crushed tomatoes
  • 1 cup coconut milk
  • 1 cup water
  • 2 bay leaves
Instructions
  1. Heat oil over medium heat
  2. Working in batches, brown lamb on one side only and remove to plate
  3. Sauté onion until it starts to brown just a bit (about 10 minutes)
  4. Add the garlic and ginger and sauté another minute
  5. Pour in the paprika, cayenne, cardamom, cumin, coriander, Chinese 5 spice, garam masala, turmeric and fennel
  6. Saute for about 30 seconds
  7. Add the tomatoes, coconut milk and water
  8. Add the lamb back in and stir everything together
  9. Add the bay leaves
  10. Put the lid on the pressure cooker, turn heat to high (for electric pressure cooker, set to high pressure) and set timer for 15 minutes
  11. When timer goes off, remove from heat and do a quick release
  12. If it looks really liquid, put over medium-high heat (for electric, use sauté or brown function on medium) and let boil for about 10 minutes, stirring frequently to thicken.
  13. Serve with rice on plates or bowls.
  14. Top with yogurt (optional)

 

Pressure Cooker Lamb Recipes

Hippity Hoppity Easter’s On Its Way! Pressure Cooker Lamb Recipes!

I’ve noticed an increase in searches for Lamb recipes the closer it gets to Easter, so once again I’ve used the bad sitcom idea of the “clip show”, to bring you a “very special” Easter episode of Pressure Cooker Convert.

So here are links to a couple of pressure cooker lamb recipes perfect for your Easter meal. And if all goes well, I will have a brand new lamb recipe this weekend.

1. Pressure Cooker Leg Of Lamb

Lamb_Yogurt_Sauce6

A delicious leg of lamb with yogurt mint sauce. A tasty holiday dinner.

2. Three Season Lamb Stew

Three-Season-Lamb-Stew-Final-Small

A slightly lighter stew, great for the warmer spring weather.

And don’t forget to stop by this weekend for a brand new lamb recipe!

Pressure Cooker Coney Island Chili

 Detroit Style Coney Island Chili (This time without thumb bits)

Coney_Sauce_Final3

This is it, the recipe in which I sacrificed a bit of my thumb to bring you (ok, the thumb is almost entirely back to normal at this point).

I am not claiming that this recipe is going to please everyone, as Detroiters tend to be very opinionated about their coney island chili, but having grown up in the Detroit area, I feel I am at least slightly qualified to say that this is a fairly reasonable facsimile (although I haven’t lived there in many years).

Coney_Sauce_Ingredients

As I understand it, the real thing contains beef hearts, which I am not opposed to but would rather not deal with at home, and that is if I were able to find any in the local stores (but I do hold high hopes for a butcher shop that was supposed to open here in Santa Monica in May, but is still fighting its way through the maze of red tape that anyone trying to open a business in Santa Monica has to contend with).

Missing_Ingredients

And Once again, I was missing a couple ingredients in my first photo, so with no further ado, may I introduce to you: apple cider vinegar and celery seed!

I am told that there is also a Flint style chili that contains ground up hot dogs as well as ground beef, but that sounds like overkill to me.

Ground_Beef

So, I am just sticking to the Detroit area and ground beef but no hearts (it is quite fitting as I have often been called heartless, so now my chili matches my personality).

I know that the photo doesn’t exactly look healthy, but I made this for one of my “Junk Food Fridays”. I am trying to avoid most baked goods right now, so I served this over hot dogs on oven-fried potatoes (sliced with a knife this time).

Coney_Sauce_Finished

I have found that using onion and garlic powder instead of fresh adds to the authenticity, but I usually have fresh diced onions on top of the hot dogs.

This is a recipe that you don’t want to try to “healthify” by using extra lean beef or ground turkey. The fat is part of what makes it taste like “the real thing”.

Before serving stir, mashing a little with the spoon, or you could get an even more authentic texture by using an immersion blender. I just used a spoon.

Pressure Cooker Coney Island Chili
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Recipe type: Entree
Cuisine: American
Author:
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Serves: 4-8
This version of Detroit-sytle Coney Island Chili will help to quell those cravings when you are away from the real thing.
Ingredients
  • 1 Tablespoon oil
  • 2 lbs. ground beef (85/15 or 80/20 works best)
  • 2 cups chicken or beef broth (I used chicken because that's what I had on hand)
  • 2 cans tomato paste
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 2 teaspoons chili powder
  • 2 teaspoons allspice
  • 1 Tablespoon cumin
  • 1 teaspoon celery seed
  • 2 Tablespoons apple cider vinegar
  • salt and pepper to taste
Instructions
  1. In 1 tablespoon oil, saute ground beef over medium heat (you don't want to brown it, just cook it enough to break it up a little bit.
  2. Pour in chicken or beef stock
  3. Stir until beef is mixed into stock
  4. Add tomato paste, Dijon Mustard, Worcestershire Sauce, Garlic Powder, Onion Powder, Chile Powder, Allspice, Cumin, Celery Seed, Vinegar and Salt & Pepper
  5. Stir, turn heat to high and place top on pressure cooker
  6. When high pressure is reached, reduce heat to maintain pressure and set timer for ten minutes
  7. When timer sounds remove pressure cooker from heat and let sit for five minutes, then use quick release method
  8. Stir with wooden spoon or immersion blender until it reaches a semi-smooth consistency.
  9. Spoon over hot dogs (the traditional way is on natural-casing hot dogs, topped with diced onions and yellow mustard
  10. Makes enough for 8 hot dogs

 

Pressure Cooker Leg Of Lamb

Easter Everywhere
Lamb_Yogurt_Sauce4 There’s no particular reason for that obscure reference to Easter Everywhere, the second album by cult favorite 1960s band The 13th Floor Elevators other than the fact that it mentions Easter and today's recipe is for Pressure Cooker Leg of Lamb, in my famous just barely in time for the holiday fashion (but it's good for any time). It is a dang good album, though. Give it a listen if you are a fan of Psychedelic Music. Now back to food-related matters. I was tempted to call it Leg o' Lamb, but then I would hate myself because I get annoyed at such things as replacing the word "of" with "o'", and don't even get me started on "fixin's". So Pressure Cooker Leg of Lamb (With Yogurt Sauce) it is. I am going to include separate recipes for the yogurt sauce and the lamb just to simplify things a bit, even though the sauce isn't a pressure cooker recipe. It's best to make the sauce first so you can pop it in the fridge to let the flavors blend while you work on the lamb. I used a boneless leg of lamb, since the bone-in ones at the store didn't look like they would fit in my pressure cooker. The lamb I used was 3-1/2 lbs., so the time will need to be adjusted some if you have a larger or smaller piece of lamb. It was nice of the store to include the decorative and photogenic bit of rosemary in the package. LAMB_ROSEMARY Boneless lamb usually comes already dressed in one of these sexy fishnet numbers. If yours does not you will have to tie yours up S&M style. Before you get out the leather straps and handcuffs, S&M stands for String and Meat (OK, I just made that up, but really, if your lamb doesn't have netting, roll it up and fasten with butcher twine. So first, let's do the sauce. It would probably work with low-fat yogurt, but I used full-fat Greek Yogurt, because let's face it, it tastes so much better (and it doesn't include those weird gums and whatnot that are used to make the lowfat ones thicker). Also, I haven't tried this with dried herbs, it would probably work, but would take away the nice, fresh flavor that comes from using fresh herbs, so use dried only as a last resort. Use fresh lemon as well. DILL_MINT_YOGURT_SAUCE_INGREDIENTS6 Finely chop the dill and mint, zest the lemon (I never used to use zest until I got one of these Microplane gizmos, now I'm a zesting fool) and mix it together with a cup of yogurt. Add a little salt and white pepper, too. DILL_MINT You could whisk it if you don't have an immersion blender, but I mixed it up with the Bamix. It blends the flavor a little better, and gives it a nice greenish color. YOGURT_SAUCE_PREMIX Not the most attractive concoction before blending, I know. I put it in one of the these sqeezie deals so I could make cool squiggles on the lamb, but you could just put it in a bowl and plop it on old school. MINT_DILL_YOGURT_SAUCE4 Once that is all mixed, stick it in the fridge to get it out of the way, clear away the sauce ingredients and work on that lamb which has been taken out of the fridge befor you made the sauce, right? I used a “wet” rub, which could also be used as a marinade if you have the forethought to do it ahead of time and let it marinate in the fridge for a few hours, which unfortunately I did not. LAMB_RUB_INGREDIENTS3 In a bowl or measuring cup, add 1 cup olive oil, a heaping tablespoon Herbes de Provence (I use this spice blend so often that I buy the jumbo bag, so I don't need to see my Herbes dealer as often), a tablespoon of dijon mustard, juice of a lemon and some white pepper. I add some salt slightly later. I used the Bamix to blend this mixture as well (even though I have been lusting after a Vitamix, I have found the Bamix to be one of the most useful things I have ever purchased). LEG_LAMB_WITH_RUB2 Once you've got the rub all blended, go to town on that lamb. Rub that baby all over, bottom and top. make sure you have the lamb sitting on a large platter or something with sides that isn't going to make a big mess (I should have followed my own advice). LEG_LAMB_RUB2 Let the lamb be for a minute while you put a tablespoon or so of vegetable oil in the pressure cooker over medium-high heat. When the oil gets hot, put the lamb in the cooker and brown on all sides. PC_LAMB_BROWNING After the lamb is browned, remove it to a platter and sauté the onion in the pot. When the onions are translucent, add wine, Worcestershire sauce, and the spice bag (or cheesecloth packet) with the bay leaf, peppercorns and cardamom pods (cracked first). PC_ONIONS2 Add salt and pepper to your liking at this point. Turn heat to high and add the lamb back to the pot. KUHN_RIKON_TOP_HIGH_PRESSURE You know the drill, put the top on the pressure cooker and bring to high pressure. When high pressure is reached, set timer for 35 minutes (This will result in lamb ranging from rare to medium depending what part of meat it is cut from. If you don't like it so pink, try 45 minutes. you can always bring it back up to pressure for a few more minutes if it is not to your liking). Temperature should be 135-140 for medium-rare. Around 160 if you don't want pink. LEG LAMB_PRESSURE_COOKER2 Let the pressure come down naturally, remove lid, put lamb on platter and tent with foil. Let the meat rest for 15 minutes. PC_LAMB_NET Remove the netting, slice the meat, plate it and top with the Dill Mint Yogurt sauce. Check out those cool squiggles that I mentioned earlier! Lamb_Yogurt_Sauce8 I leaned a little to the Mediterranean side of things with this, serving it with some Turmeric-Cardommom rice and a tomato-cucumber salad. You could easily serve it with more traditional Easter sides like mashed or boiled potatoes and a green vegetable of some sort. Give it a try, it's pretty lamb good!
Dill-Mint Yogurt Sauce
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Recipe type: Sauce
Cuisine: Greek
Author:
Prep time:
Total time:
Serves: 3-4
A refreshing Yogurt sauce with Dill and Mint for topping Pressure Cooker Leg of Lamb
Ingredients
  • 1 cup yogurt
  • 1 Lemon, zest and juice
  • 2 tablespoons dill, chopped
  • 2 tablespoons mint, chopped
  • 1 tablespoon olive oil
  • Dash of salt and white pepper
Instructions
  1. Combine ingredients
  2. Whisk or blend with immersion blender
  3. Put in squeeze bottle, or cover in bowl and let flavors blend in refrigerator until ready to use.

 
Pressure Cooker Leg Of Lamb
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Recipe type: Entree
Cuisine: Greek
Author:
Prep time:
Cook time:
Total time:
Serves: 3-4
Perfect for Easter or any day, this easy pressure cooker leg of lamb is especially good with Dill-Mint Yogurt Sauce
Ingredients
  • ½ cup olive oil
  • Juice of 1 lemon
  • 1 tablespoon dijon mustard
  • 1 (generous) tablespoon Herbes de Provence
  • 2 cloves garlic, finely chopped
  • ½ teaspoon white pepper
  • 3-3.5 pound boneless leg of lamb
  • 1 tablespoon vegetable oil
  • 1 Onion, chopped
  • 1-1/2 cups white wine, such as Chardonnay
  • 1 tablespoon Worcestershire Sauce
  • 2 bay leaves
  • 6 peppercorns
  • 6 cardamom pods, cracked
  • Salt and pepper to taste
Instructions
  1. Mix together first six ingredients (Olive Oil through the ½ teaspoon white pepper) using whisk or immersion blender
  2. Rub mixture on the lamb and let sit a few minutes
  3. Heat oil over medium-high heat in pressure cooker
  4. Brown Lamb on all sides
  5. Remove Lamb to platter
  6. Saute onion in pressure cooker pot
  7. When onion is translucent, add wine and Worcestershire Sauce
  8. Put bay leaves, peppercorns and cardamom pods in a spice bag or wrap in cheesecloth
  9. Add spice bag to wine mixture in pot
  10. Turn heat to high and place the lamb back in the pot
  11. Add any rub that may have dripped onto platter into pot
  12. Add a little salt and pepper
  13. Turn heat to high, cover pressure cooker and bring to high pressure
  14. Lower heat to maintain high pressure and set timer for 35 minutes (45 minutes if you like it a little less pink)
  15. When timer sounds, let pressure come down on its own
  16. Check temperature in several spots (it should be 135-140 for rare-medium rare). If necessary bring back up to pressure for 5 minutes or so.
  17. Add salt and pepper to taste
  18. Remove to platter, tent with foil and let rest for 15 minutes.
  19. Serve with Dill-Mint Yogurt Sauce