Lamb Rogan Josh Potatoes – Instant Pot Kashmiri Rogan Josh

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Lamb Rogan Josh Potatoes – Instant Pot Kashmiri Rogan Josh a bone-in lamb/goat cooked in a simple, yet fantastic gravy and spiced flavorful mojo. Moist and tender, this is sure to please all the lamb/goat lovers out there. I have thrown in potatoes here to make the recipe slightly different. Goat Rogan Josh or Lamb Rogan Josh is a typical Kashmiri Pandit recipe.

Lamb Curry - Goat Curry - Instant Pot Rogan Josh - Instant Pot Potatoes Rogan Josh
Kashmiri Goat Curry With Potatoes

What ingredients do I need to make Lamb Rogan Josh Potatoes – Instant Pot Kashmiri Rogan Josh?

Lamb or goat, (either shoulder or leg pieces cut in about 2-to-3-inch pieces), oil of choice, bay leaves, cloves, whole black cardamom pods, green cardamom pods, whole dried red chili peppers, cinnamon stick, cumin seeds, asafoetida, Kashmiri Chili powder, plain yogurt, ground fennel, ground ginger, ground cumin, salt, and garam masala.

How do I make this recipe?


First, crush the cloves and cardamoms in a mortar and pestle. Second, whisk the yogurt with a fork and keep it in a bowl at room temperature.

Cook –

First, select sauté on the instant pot and adjust to normal. Second, add oil to the pot. Third, when the oil is hot add the bay leaves, crushed cloves and cardamoms. Next, add the whole dried red chili peppers and the cinnamon stick. Stir. Further add in cumin seeds.

When the cumin seeds splutter add in asafeotida. Further, add the goat/lamb pieces and stir well for about 8 to 10 minutes until the pieces turn brown. Furthermore, add in Kashmiri chili powder and 1/4 cup water. Sauté and stir for a minute or two.
 
Then, add the whisked yogurt slowly (one spoon at a time) to the pot mixing it continuously. Let it sauté for a minute or two. Furthermore, 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. Furthermore, add in the remaining 1 cup water. Press cancel.
 
Moreover, 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. Meanwhile rinse peel and chop the potatoes to long wedges. Also, it should be about 4 to 6 wedges per potato.
 
 
ADD POTATOES –
 
Further, add them to the pot with the cooked meat. Again, secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 7 minutes. Moreover, when cooking is complete, let the pressure release naturally.
 
Finally, 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.
 
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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Lamb Rogan Josh Potatoes – Instant Pot Kashmiri Rogan Josh

Shilpa
Lamb Rogan Josh Potatoes – Instant Pot Kashmiri Rogan Josh a bone-in lamb/goat cooked in a simple, yet fantastic gravy and spiced flavorful mojo. Moist and tender, this is sure to please all the lamb/goat lovers out there. I have thrown in potatoes here to make the recipe slightly different.
Prep Time 2 mins
Cook Time 55 mins
Total Time 57 mins
Course Side Dish
Cuisine Indian, Kahsmiri, Kashmiri
Servings 4

Ingredients
  

Instructions
 

Prep

  • Crush the cloves and cardamoms in a mortar and pestle. Wisk the yogurt with a fork and keep it in a bowl at room temperature.

Cook

  • 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. Next, add the whole dried red chili peppers and the cinnamon stick. Stir. Add in cumin seeds.
  • When the cumin seeds splutter add in asafeotida. Add the goat/lamb pieces and stir well for about 8 to 10 minutes until the pieces turn brown. Furthermore, add in Kashmiri chili powder and 1/4 cup 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. Furthermore, 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. Furthermore, add in the remaining 1 cup water. Press cancel. 
  • Secure the lid on the pot and close the pressure-release valve. select manual and cook at high pressure for 33 minutes. When cooking is complete, use quick pressure release to depressurize.
  • Meanwhile rinse peel and chop the potatoes to long wedges. Also, it should be about 4 to 6 wedges per potato.
  • Further, add the potatoes to the pot with the cooked meat. Again, secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 7 minutes. When cooking is complete, let the pressure release naturally.
  • Finally, 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.

Notes

The whole spices (cardamom pods, bay leaf, whole red chili peppers, cinnamon stick, and cloves can be discarded, they don’t need to be consumed)
I had an old version of the instant pot that doesn’t give the burn notice. So I’ve changed the recipe to add a cup of water in the end. You can sauté at the end to reduce the curry if its too soupy for you.
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AboutFastCurries

My name is Shilpa Tiku. I am a foodie and love experimenting with different cuisines. Originally a Kashmiri, born in Mumbai and currently live in Dallas.

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