Instant Pot Lamb Rogan Josh (Lamb Curry)
Ingredients:
1 cup onion, diced
2 tsp garlic, minced
1 tsp ginger, minced
1/4 cup greek yogurt
2 Tbsp tomato paste
1 tsp paprika
1 tsp Garam Masala
1 tsp salt
1/2 tsp turmeric, ground
1/2 tsp cinnamon, ground
1/4 tsp nutmeg, ground
1/4 tsp cayenne pepper, ground
1/4 cup water
1 pound leg of lamb, boneless and cut into 1 inch cubes
TO SERVE
1/4 cup greek yogurt
cilantro, to garnish
Directions:
Mix all the ingredients (except the lamb) in a large bowl. Add the lamb and give the mixture a quick stir to thoroughly coat the meat.
Cover and refrigerate the mixture for at least 1 hour, preferably overnight.
Transfer the lamb mixture, including the marinade, into an instant pot cooking pot inside the pressure cooker.
Lock the lid in place, move the valve to sealed and select manual cook, high pressure for 20 minutes.
When the cooking cycle completes, allow the pot to depressurize naturally.
To serve, strain out the excess juices and mix with a bit of extra yogurt (about 1/4 cup). Garnish with cilantro and serve over rice.
