This Rogan Josh Is tasty, and that’s no joshing!
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.
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.
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.
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.
Pour in the tomatoes, coconut milk and water.
Now, return the meat to the pan and stir everything together.
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.
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.
I like to top it with a little yogurt, but you can leave it off if you want a paleo version.
|Pressure Cooker Rogan Josh|| |
- 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
- Heat oil over medium heat
- Working in batches, brown lamb on one side only and remove to plate
- Sauté onion until it starts to brown just a bit (about 10 minutes)
- Add the garlic and ginger and sauté another minute
- Pour in the paprika, cayenne, cardamom, cumin, coriander, Chinese 5 spice, garam masala, turmeric and fennel
- Saute for about 30 seconds
- Add the tomatoes, coconut milk and water
- Add the lamb back in and stir everything together
- Add the bay leaves
- 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
- When timer goes off, remove from heat and do a quick release
- 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.
- Serve with rice on plates or bowls.
- Top with yogurt (optional)