Lamb rogan josh

45 mins
Serves 1
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Directions

  1. 1Heat the ghee in a pressure cooker.
  2. 2Heat the ghee in a pressure cooker.
  3. 3Heat the ghee in a pressure cooker.
  4. 4Add the cinnamon, bay leaves, and cardamom and cook until fragrant.
  5. 5Add the cinnamon, bay leaves, and cardamom and cook until fragrant.
  6. 6Add the cinnamon, bay leaves, and cardamom and cook until fragrant.
  7. 7Add the red onions and season with 1 tsp of salt.
  8. 8Add the red onions and season with 1 tsp of salt.
  9. 9Add the red onions and season with 1 tsp of salt.
  10. 10Cook the onions for 5 minutes before adding the garlic and ginger, then stir well.
  11. 11Cook the onions for 5 minutes before adding the garlic and ginger, then stir well.
  12. 12Cook the onions for 5 minutes before adding the garlic and ginger, then stir well.
  13. 13Add the rest of the ground spices and stir well.
  14. 14Add the rest of the ground spices and stir well.
  15. 15Add the rest of the ground spices and stir well.
  16. 16Add the diced lamb and tomato paste, stir well.
  17. 17Add the diced lamb and tomato paste, stir well.
  18. 18Add the diced lamb and tomato paste, stir well.
  19. 19Add the tin of diced tomatoes and chicken stock.
  20. 20Add the tin of diced tomatoes and chicken stock.
  21. 21Add the tin of diced tomatoes and chicken stock.
  22. 22Stir once more before adding the lid and cook on high pressure for 45 minutes.
  23. 23Stir once more before adding the lid and cook on high pressure for 45 minutes.
  24. 24Stir once more before adding the lid and cook on high pressure for 45 minutes.
  25. 25After 45 minutes, remove the lid and stir through the yogurt.
  26. 26After 45 minutes, remove the lid and stir through the yogurt.
  27. 27After 45 minutes, remove the lid and stir through the yogurt.
  28. 28Serve over steamed rice and garnish with pickled onions and coriander.
  29. 29Serve over steamed rice and garnish with pickled onions and coriander.
  30. 30Serve over steamed rice and garnish with pickled onions and coriander.

Ingredients

  • 2 red onions
  • 2 red onions
  • 2 red onions
  • 1 thumb-sized piece ginger
  • 1 thumb-sized piece ginger
  • 1 thumb-sized piece ginger
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 2 tbsp ghee
  • 2 tbsp ghee
  • 2 tbsp ghee
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 6 green cardamom pods
  • 6 green cardamom pods
  • 6 green cardamom pods
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 ground coriander
  • 2 ground coriander
  • 2 ground coriander
  • 2 tsp ground chili
  • 2 tsp ground chili
  • 2 tsp ground chili
  • 1 tsp Kashmiri chili powder
  • 1 tsp Kashmiri chili powder
  • 1 tsp Kashmiri chili powder
  • 2 tsp garam masala
  • 2 tsp garam masala
  • 2 tsp garam masala
  • 1 kg diced lamb shoulder
  • 1 kg diced lamb shoulder
  • 1 kg diced lamb shoulder
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tin diced tomatoes
  • 1 tin diced tomatoes
  • 1 tin diced tomatoes
  • 500 ml chicken stock
  • 500 ml chicken stock
  • 500 ml chicken stock
  • 3 tbsp Greek yogurt
  • 3 tbsp Greek yogurt
  • 3 tbsp Greek yogurt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • rice
  • rice
  • rice
  • pickled red onions
  • pickled red onions
  • pickled red onions
  • coriander
  • coriander
  • coriander

Equipment

pressure cookerwooden spoonknifegraterladlebowl