Wash and drain the lamb well in a colander to remove excess water. Squeeze the water out if needed. Gather all the ingredients as per their groups.
Wash and drain the lamb well in a colander to remove excess water. Squeeze the water out if needed. Gather all the ingredients as per their groups.
Press the sauté button on your insta pot and set to 10 minutes. Add ghee (clarified butter). Add whole spices + hing | asafoetida and sauté for about 30 seconds so that the oil is infused with the aroma of spices.
Now add the lamb pieces and sauté for about 5 minutes till the meat is brown.
Add the kashmiri chili powder + ginger powder + fennel powder + salt and sauté for another 5 minutes.
Now add the beaten yogurt + 1 cup hot water(Insta pot requires more liquid compared to other cooking methods) and mix everything well.
Cover your insta pot and select the meat button and set to 45 minutes. Also seal the vent.
Once the timer is done, wait for another 5 minutes before opening it. Release the steam and open.
Press the sauté button, set to 5 minutes and let it simmer. If the gravy is thin you can increase the time to additional 5 minutes.
Sprinkle crushed saffron and cumin powder and turn off the heat.
Garnish with coriander or cilantro leaves.
1. If using mustard oil to make rogan josh, it is important to bring it to a smoking point on medium heat or else it can taste bitter. 2. The recipe of rogan josh had evolved over the years with different versions available.