Lamb Rogan Josh
A classic Kashmiri lamb curry made with yogurt, tomato, and warm spices. Rich and aromatic, ready in under an hour.
Ingredients
Method
Completed steps 0
Combine lamb, onion, garlic, ginger, yogurt, tomato paste, cilantro, garam masala, smoked paprika, salt, turmeric, cinnamon, and cayenne in a bowl. Marinate for 1 hour if time permits, or proceed directly to cooking.
Transfer the mixture to the Instant Pot.
Cook at high pressure for 15 minutes.
Allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Serve immediately.
Notes
For dairy-free, substitute yogurt with ¼ cup lemon juice plus ¼ cup water.
If using beef or chicken instead of lamb, consult Instant Pot time charts to adjust cook time accordingly.
Adjust cayenne to your heat preference; start with ¼ tsp and add more as needed.
Calories: 127 kcal · Carbs: 6 g · Protein: 17 g · Fat: 4 g · Sodium: 665 mg · Fiber: 2 g · Sugar: 2 g
Adapted from Urvashi. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.