Experice the rich and aromatic flavours of our Instant Pot Lamb Rogan Josh. This quick and easy recipe transforms tender lamb into a hearty curry with a perfect balance of spices.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes.
Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until softened.
Mix in the ground turmeric, ground coriander, ground cumin, Kashmiri chilli powder, garam masala, paprika, and salt. Cook for 1 minute to release the spices’ aroma.
Add the lamb pieces and stir well to coat them in the spice mixture. Cook for 2-3 minutes.
Stir in the yoghurt gradually to avoid curdling. Mix well to create a smooth base.
Pour in the water, ensuring the lamb is just covered. Secure the Instant Pot lid and set the valve to sealing.
Cook on high pressure for 25 minutes, then allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
