Instant Pot Mutton Rogan Josh
Instant Pot Mutton Rogan Josh- Kashmiri Lamb Curry made in the pressure cooker.
Servings 4
Calories 280kcal
Equipment
Ingredients
- 3 tablespoon Ghee
- ½ Cup Onion Chopped(about 100 gms)
- 1 Pound Lamb or Mutton shoulder- 1-1.5 inch on the bone.
Whole Spices
- 4 Whole Cardamom black preferred
- 2 Cinnamon stick
- 2 Bay Leaf
- 2 Cloves
- 1 Mace Optional
To Grind together
- 2 tablespoon Kashmiri Chilli Powder
- 1 tablespoon Fennel Ground into powder
- 1 teaspoon Ground Dry Ginger
- ½ cup Yogurt
- 3-4 strands Saffron
Instructions
- Heat the instant pot in SAUTE mode.Once the pot it hot, add ghee.
- To the hot ghee, add onions and whole spices- Cinnamon,Cardamom,Bay Leaf and Cloves.Saute till they turn a little golden brown.Cancel Saute.
- Meanwhile, blend together the ground Chilli,Fennel and Dry Ginger.Once it's powdered,Add ½ cup of water and mix it up.
- To the cooked onions, add mutton, the chilli, fennel and dry ginger along with water.
- Whisk the yogurt very well and add along with saffron strands.
- Pressure cook for 35 minutes on HIGH pressure with the pressure valve in SEALING position.
- Once the cooking time is up,let the pressure release on its own.Open the pot and give it a mix.
- If you want to thicken the gravy, saute it for 3-4 minutes.
- if you prefer a really luscious thick gravy, mix 1 tablespoon cornstarch with 3 tablespoon of water.Add it to the instant pot and saute for 3-4 minutes.
- Garnish with Cilantro and serve hot.
Video
Nutrition
Serving: 1cup | Calories: 280kcal | Carbohydrates: 3.5g | Protein: 27.8g | Fat: 16.7g | Saturated Fat: 8.5g | Sodium: 112mg | Potassium: 93mg | Fiber: 0.3g | Sugar: 2.8g | Calcium: 82mg | Iron: 2mg