Instant Pot Rogan Josh – Kashmiri Mutton Rogan Josh a bone-in lamb/goat cooked in a simple, yet fantastic gravy and spiced flavorful mojo. Moist and tender, this Instant Pot Rogan Josh – Kashmiri Mutton Rogan Josh recipe is sure to please all the lamb/goat lovers out there.
You know, I have been waiting to post this recipe Y’all! I keep seeing all these Kashmiri rogan josh recipes out there that claim to be authentic.
However, a lot of them are interpretations of the dish because many of them use tomatoes and onions. First, Kashmiri recipes don’t use tomatoes or onions in “authentic” recipes. Second, if you see coriander powder, or tomatoes, or onions then it is not an authentic Kashmiri rogan Josh recipe. Third, It is modified or interpreted as a Kashmiri dish or “adapted”, if you will.
So, there is no chopping of onions, tomatoes etc here. Moreover, It is made with some whole spices, goat, ground spices (mainly fennel, cumin, red chili powder, and ginger), and a little bit of yogurt. It is that easy! Personally, I cook a lot of different cuisines and honestly, Kashmiri food is one of the easiest to make. So even though the name Rogan Josh sounds fancy and hard to make, believe me it isn’t!
What is Instant Pot Rogan Josh – Kashmiri Mutton Rogan Josh?
Instant Pot Rogan Josh – Kashmiri Mutton Rogan Josh is a red meat curry dish, traditionally made from lamb or goat. It is one of the signature recipes of Kashmiri cuisine. Further, Kashmiri’s typically always have rogan josh made in their homes if people are invited over for dinner. Furthermore, It is also one of the main dishes of the Kashmiri multi-course meal (the wazwan). The theory is that rogan josh was introduced in Kashmir by the Mughals. In fact, a lot of Kashmiri food seems to have some Persian influence.
Please try this quick recipe that I have perfected in the Instant Pot. Please do let me know what you think!
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Instant Pot Rogan Josh – Kashmiri Mutton Rogan Josh
- 4 tbsp oil of choice
- 2 dried bay leaf (tej patta)
- 3 cloves crushed (laung)
- 3 whole black cardamom pods crushed (kali elachi)
- 1 whole green cardamom pods crushed (hari elaichi)
- 2 whole dried red chili peppers
- 1 cinnamon stick about 2 inches (dalchini)
- 1 tsp cumin seeds (jeera)
- 1/2 tsp asafoetida (heeng)
- 1.5 pounds pounds goat (either shoulder or leg pieces cut in about 2 to 3 inch pieces)
- 3 tsp kashmiri chili powder
- 1/2 cup water
- 2 tbsp plain yogurt whisked with a spoon
- 2 tsp ground fennel (saunf powder)
- 1 tsp ground ginger (sonth powder)
- 1/2 tsp ground cumin (jeera powder)
- 1 and 3/4 tsp salt (you can add more later if needed)
- 1/2 tsp garam masala
- Crush the cloves and cardamoms in a mortar and pestle.
- Whisk the yogurt with a fork and keep it in a bowl at room temperature.
- Select sauté on the instant pot and adjust to normal.
- Add oil to the pot.
- When the oil is hot add the bay leaves, crushed cloves and cardamoms.
- Add the whole dried red chili peppers and the cinnamon stick. Stir
- Add cumin seeds
- When the cumin seeds splutter add asafeotida.
- Add the goat pieces and stir well for about 8 to 10 minutes until the goat pieces turn brown.
- Then add Kashmiri chili powder and water. Sauté and stir for a minute or two.
- Add the whisked yogurt slowly (one spoon at a time) to the pot mixing it continuously. Let it sauté for a minute or two.
- Then add ground fennel, ground ginger, ground cumin, and salt. Stir. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
- Press cancel.
- Secure the lid on the pot and close the pressure-release valve.
- Select manual and cook at high pressure for 40 minutes.
- When cooking is complete, use quick pressure release to depressurize. If you like the goat meat to be very tender then let it release pressure naturally. Kashmiris like it slightly firm. If you like the meat tender then DONT QUICK RELEASE THE PRESSURE. Let the pressure release naturally.
- Open the lid.
- Add the garam masala and give it a stir. If there is excess gravy you can select sauté and evaporate the gravy for a minute or two. The rogan josh shouldn’t have a whole lot of gravy.
- Transfer the cooked rogan josh in a serving bowl. Discard the bay leaves.
- Serve with roti, naan (Indian flatbread), or steamed white rice.
- This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- All these spices can be easily found in an Indian store.
- You can either use lamb or goat meat. I have used goat meat for this recipe.
- I buy the goat meat from an Indian grocery store and ask them to chop the shoulder to mid sized pieces. The mutton cut that I have used for this recipe is Bone-in shoulder. Shoulder takes long to cook since it is a sturdy meat. You can modify the cooking time to less depending on what type of goat meat you buy. Meat from the leg or breast cooks faster and you could reduce the pressure time to 35 minutes in case you choose those meat cuts.
- If you like the meat tender then DONT QUICK RELEASE THE PRESSURE. Let the pressure release naturally.
- The Kashmiri chili powder is added to attain the red color and is not very spicy. On a scale of 1 to 5, I would rate this recipe at a spice level of 3. So you can add or reduce the Kashmiri red chili powder accordingly.
- Kashmiri cuisine typically uses mustard oil, however you can you oil of your choice. I have used avocado oil in this recipe.
- Kashmiri red chili powder instantly imparts a vibrant red color to any dish and is not very spicy.