Lamb Rogan Josh

Recipe Ingredients

2 lbs	908g / 32oz	Lean lamb shoulder - trimmed, and
		Cut into chunks
1/2 cup	118ml	Plain yogurt
4		Green cardamom pods
1		Cinnamon stick (small)
		= (or 1/2 tspn ground cinnamon)
2 teaspoons	10ml	Paprika
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Cayenne pepper
2 teaspoons	10ml	Garam masala
2 cups	125g / 4.4oz	Canned tomatoes
2		Garlic cloves - peeled
1		Onion - chopped (large)
1		Ginger root - (abt 2")
3 tablespoons	45ml	Vegetable oil
1 cup	237ml	Water
2 tablespoons	30ml	Chopped cilantro
		Cilantro springs - for garnish

Recipe Instructions

In a bowl or zippered plastic bag, toss lamb with yogurt. In a blender or spice grinder, pulverize whole cardamom and cinnamon. Add to lamb mixture with paprika, turmeric, coriander, cumin and cayenne. Cover and refrigerate overnight.

In a food processor, combine garam masala, tomatoes, garlic, onions and ginger; puree until smooth.

In a pressure cooker, heat oil over medium heat. Add tomato mixture and cook for 5 minutes. Stir in lamb and marinade. Stir in water.

Lock the lid in place and bring cooker up to full pressure over medium-high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 20 minutes. Remove from heat and release pressure quickly. The lamb should be fork tender. If not, return to full pressure and cook for another 5 minutes. Release pressure quickly.

Remove lid and bring to boil. Reduce heat and simmer curry until nicely thickened. Stir in cilantro just before serving. Garnish with cilantro sprigs.

This recipe yields 4 to 6 servings.

Source:
The Best Pressure Cooker Recipes by Cinda Cavich

Rating

Average rating:

1.5 (2 votes)

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