Pressure Cooker Lamb Rogan Josh

Ingredients

• 2 lb lamb shoulder, cut into 2-inch cubes
• 1 cup plain yogurt
• 1 onion (finely diced)
• 4 cloves garlic (minced)
• 2-inch piece fresh ginger (grated)
• 2 tbsp Kashmiri chili powder (or mild paprika)
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cardamom
• 1/4 tsp cloves
• 1 tsp garam masala
• 1 can tomatoes (14 oz)
• 2 tbsp ghee or vegetable oil
• salt, to taste
• cilantro for garnish
• naan or basmati rice, for serving

Steps

1. 1

   Using the sauté function, heat ghee and brown lamb cubes in batches until seared. Remove and set aside.

2. 2

   Sauté onion until softened, then add garlic and ginger for 1 minute.

3. 3

   Add Kashmiri chili powder, cumin, coriander, cardamom, and cloves. Stir for 30 seconds until fragrant.

4. 4

   Stir in crushed tomatoes and yogurt. Return lamb to the pot and season with salt.

5. 5

   Lock lid and cook on high pressure for 25 minutes. Natural release for 10 minutes.

6. 6

   Stir in garam masala. Garnish with cilantro and serve with naan or basmati rice.