📝 About This Recipe
Transport your senses to the misty valleys of Kashmir with this iconic, deeply aromatic lamb curry. Known for its vibrant red hue and tender, melt-in-your-mouth meat, this version utilizes the Instant Pot to achieve hours of slow-cooked depth in a fraction of the time. We utilize authentic Kashmiri chilies and a signature touch of fennel and ginger to create a sauce that is bold, fragrant, and exquisitely balanced.
🥗 Ingredients
The Meat & Marinade
- 2 lbs Lamb Shoulder (cut into 1.5-inch cubes, excess fat trimmed)
- 1/2 cup Greek Yogurt (plain, full-fat)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt
Aromatics & Whole Spices
- 3 tablespoons Ghee (or neutral oil)
- 1 piece Cinnamon Stick (approx 2 inches)
- 2 pieces Black Cardamom Pods (lightly crushed)
- 4 pieces Green Cardamom Pods
- 4 pieces Cloves
- 1 piece Bay Leaf
The Sauce Base
- 2 large Red Onion (very finely sliced)
- 1 tablespoon Ginger Paste (freshly grated)
- 1 tablespoon Garlic Paste (freshly minced)
- 2 tablespoons Kashmiri Red Chili Powder (essential for color without extreme heat)
- 1 tablespoon Ground Fennel Seeds (the secret to authentic flavor)
- 1 teaspoon Ground Ginger (Sounth)
- 1 tablespoon Ground Coriander
- 1/4 cup Tomato Puree (optional, for body)
- 1 cup Mutton or Beef Stock (low sodium)
Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1/2 teaspoon Garam Masala (for finishing)
👨🍳 Instructions
-
1
In a medium bowl, whisk the yogurt with turmeric and 1 teaspoon of salt. Toss the lamb cubes in this mixture until well coated and let marinate for at least 15 minutes while you prep the other ingredients.
-
2
Turn your Instant Pot to the 'SAUTE' setting and add the ghee. Once melted and shimmering, add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for 1 minute until fragrant.
-
3
Add the finely sliced onions to the pot. Sauté for 8-10 minutes, stirring frequently, until they are a deep golden brown. Do not rush this; the caramelized onions provide the base flavor.
-
4
Stir in the ginger and garlic pastes. Cook for another 2 minutes until the raw smell disappears.
-
5
Add the marinated lamb to the pot. Sauté for 5-6 minutes, stirring often, until the yogurt has mostly absorbed and the meat is browned on all sides.
-
6
In a small bowl, mix the Kashmiri chili powder, ground fennel, ground ginger, and coriander with 2 tablespoons of water to form a paste. Pour this into the pot and stir well for 2 minutes.
-
7
Add the tomato puree (if using) and the stock. Use a wooden spoon to scrape the bottom of the pot (deglazing) to ensure no bits are stuck, which prevents the 'Burn' notice.
-
8
Secure the Instant Pot lid and set the valve to 'Sealing'. Cancel the 'SAUTE' function and select 'PRESSURE COOK' (High) for 35 minutes.
-
9
Once the timer goes off, allow a 'Natural Pressure Release' (NPR) for 10 minutes, then carefully vent any remaining steam manually.
-
10
Open the lid. If the sauce is too thin, turn the 'SAUTE' function back on and simmer for 3-5 minutes until it reaches a thick, gravy-like consistency.
-
11
Stir in the garam masala and adjust salt to taste. Let the curry rest for 5 minutes before serving to allow the flavors to settle.
-
12
Garnish with fresh cilantro and serve hot.
💡 Chef's Tips
Always use Kashmiri Red Chili powder; it provides the signature deep red color without making the dish overwhelmingly spicy. Browning the onions until they are truly golden-brown is the most important step for a rich, dark gravy. If you don't have ghee, use a mix of butter and oil to prevent burning while achieving a rich flavor. Don't skip the ground fennel; it is the defining aromatic of a true Rogan Josh. For the most tender results, use lamb shoulder rather than leg, as the higher fat content holds up better under pressure.
🍽️ Serving Suggestions
Serve alongside fluffy Basmati rice or Jeera (cumin) rice. Pair with warm, buttery garlic naan or laccha paratha to scoop up the rich gravy. A side of cooling Cucumber Raita helps balance the warmth of the spices. Serve with sliced red onions tossed in lemon juice and a pinch of salt. A crisp Lager or a medium-bodied Shiraz complements the earthy spices beautifully.