Fastest ever Pressure Cooker Lamb Rogan Josh recipe allows to make this classic, Kashmiri lamb dish in one step with no fuss. This makes a great weeknight Indian curry!
What Makes Lamb Curry So Amazing?
- Fast. While this isn't your typical "fast recipe" that is done in under 30 minutes, it is still extremely quick to make compared to the traditional method.
- Easy. A fantastically simple pour and cook recipe made in your Instant Pot.
- Low Carb. Only 4 net carbs per serving.
- Delicious. Absolutely packed with delicious flavor.
A while ago, I posted a Lamb Rogan Josh recipe that used Onion Masala. While I think this extremely versatile onion masala is a great thing to make and have at hand, I also wanted to post a recipe for people who didn't have the onion masala made, and still wanted to make the Rogan Josh.
What Is Lamb Rogan Josh?
First of all, for those of you who want to learn how to pronounce it, it's not Josh. Rather, say it like Joe-sh.
So what is it?
It's a Kashmiri lamb curry dish. Wikipedia has some nifty definitions of it, but at its heart, it is a hearty, braised lamb dish that is the signature dish of Kashmiri cuisine.
You can make this Rogan Josh with beef or chicken. While that is not traditional, you know what is IS?
Delicious. That's what.
It has a signature red color to it and that often comes from using Kashmiri Chilis. Since those are not so easily found, I use a combination of smoked paprika and cayenne pepper to lend both color, and flavor to this dish.
Ordinarily, this dish takes FOREVER to make, but it's worth it. I've created a super simple, one step recipe to make this a lot easier--but it still tastes exactly like traditional Rogan Josh. You're welcome.
One more bonus: This is a keto, low carb recipe. I didn't do anything really all that special to make it keto. It just happens to use meat and veggies and nothing else.
What Does Lamb Curry Taste Like?
This delicious Instant Pot Curry recipe is the perfect combination of smoky and sweet. It also has the slightest hint of spice thanks to the addition of spices such as paprika and cayenne.
Ingredients You'll Need
- 1 pound leg of lamb- The lamb is the star protein of this dish. Using leg of lamb gives a tender, flavorful result when slow-cooked.
- 1 Red Onion- Onions create a sweet and aromatic base for the curry. When sautéed, they add depth and help thicken the sauce slightly.
- 4 cloves Minced Garlic- Garlic adds savory umami and aromatic depth.
- 2 teaspoons Minced Ginger- Ginger provides a warm, slightly spicy undertone that balances the richness of the lamb.
- 1/4 cup Full-Fat Greek Yogurt- Yogurt tenderizes the lamb and contributes creaminess to the sauce. It also helps mellow the heat from the spices.
- 1 tablespoon Tomato Paste- Tomato paste adds umami, subtle sweetness, and acidity.
- 1/4 cup Cilantro- Cilantro is a fresh herb that adds brightness and a slight citrusy note at the end of cooking.
- 2 teaspoons Garam Masala- Garam masala is a warm spice blend that defines the flavor of Rogan Josh.
- 1 teaspoon Smoked Paprika- Smoked paprika adds mild heat, a subtle smokiness, and a rich red hue to the curry.
- 1-2 teaspoons Salt- Salt enhances all the flavors in the curry.
- 1 teaspoon Turmeric- Turmeric adds earthy, slightly bitter notes and gives the curry a beautiful golden color.
- 1/2 teaspoon Ground Cinnamon- Cinnamon adds warmth and subtle sweetness that complements the savory spices and lamb.
- 1/4-1 teaspoon Cayenne Pepper- Cayenne adds heat. Adjust to taste depending on how spicy you want your curry.
- 1/4 cup Water- Water is added to create the base of the curry sauce.
How Do You Make Rogan Josh Lamb Curry?
- Gather all your ingredients together so you can marinade the lamb. This step really helps to tenderize and flavor the lamb.
2. Use yogurt in the marinade to add flavor, to tenderize the meat, and also to add liquid to the pot for cooking.
3. Once you have everything together in the bowl, mix and let it marinate for a while. I'd say 30 minutes is great, and overnight in the refrigerator is fantastic (but not necessary).
4. When it's time to start cooking, place the marinated lamb and all the spicy goodness into the Instant Pot or electric pressure cooker. Add a little water, but most of the liquid in this recipe will come from the lamb, yogurt, and onions.
5. Cook at high pressure for 10 minutes for a tender lamb, 15 minutes if you want really soft lamb. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
Tips & Tricks
- Marinate the lamb for at least 30 minutes if you can. This really helps to tenderize the meat and make a wonderful lamb curry.
- You can use lamb, goat, beef, or chicken to make rogan josh. While not traditional, it is still delicious.
- If you have an 8-quart, you may need to double the recipe.
- Make sure to spread the lamb all over the bottom of the Instant Pot. Although I list the water in this recipe as optional, if you're not sure about the quality of the meat you are using, use the water the first time.
- This recipe works well for meal prep, as you can marinate the lamb for a day or two before cooking.
- You can also mix up the lamb in the marinade, put the contents into a zip top bag, and freeze. When ready to cook, pour water into the bottom of the Instant Pot, add the frozen lamb and marinade, and cook as directed. You do not need to increase the cook time.
What To Serve With This Lamb Curry
- Basmati Rice- Light, fluffy rice that soaks up the curry sauce beautifully.
- Garlic or Butter Naan- Soft, pillowy bread for scooping up the flavorful gravy.
- Jeera Rice- Adds a warm, earthy note that complements the spices in the curry.
- Raita- A cool yogurt-based side (like cucumber or mint raita) that helps mellow the heat.
How Long Does it Last?
Cooked Lamb Rogan Josh can typically be stored in the refrigerator for 3 to 4 days when kept in an airtight container.
Make sure it’s cooled to room temperature before refrigerating, but don’t leave it out for more than two hours to prevent bacterial growth.
Can You Freeze It?
For longer storage, Lamb Rogan Josh freezes exceptionally well; place it in a freezer-safe container or heavy-duty resealable bag, removing as much air as possible to avoid freezer burn. Properly frozen, it can last for 2 to 3 months while retaining its flavor and texture.
When reheating, thaw it overnight in the refrigerator and warm it gently on the stovetop.
Lamb rogan josh is usually mild to medium rather than “vindaloo-hot”. It’s a Kashmiri-style lamb curry known more for warm, aromatic spices and a rich sauce than intense heat.
A lot of the famous red color traditionally comes from Kashmiri chili powder, which his recipe doesn't have, but the dish can become spicy if extra cayenne/hot chili is added.
If you want a milder Instant Pot lamb rogan josh, go light on cayenne. You’ll still get that classic flavor without the burn.
Leg of lamb works just as well as lamb shoulder and stays leaner, but it can be a bit less succulent if overcooked. Keep pieces evenly sized and don’t go too long. If you want the most “restaurant-style” melt-in-your-mouth texture, shoulder is the most forgiving choice
Your yogurt curdled in lamb rogan josh because it hit too much heat or acidity too fast.Yogurt can split when boiled hard, added straight from the fridge, or stirred into a very hot, acidic masala.
More Lovely Lamb Dishes
Here are a few other lamb favorites to try.
- Instant Pot Lamb Dum Biryani
- Air Fryer Sichuan Lamb
- Air fryer Tandoori Lamb
- Lamb or Beef Gyros
- Loin Lamb Chop Recipe With Harissa Sauce
So the next time you're looking for something with a depth of flavor and that is stupid simple to make, cook up some Lamb Rogan Josh. And if you have already made it, let me know what you think in the comments.
Ingredients
- 1 pound (453.59 g) leg of lamb,, cut into cubes or beef or chicken, and use Instant Pot charts to adjust cooking time accordingly
- 1 (1) Red Onion. chopped, diced
- 4 cloves (4 cloves) Minced Garlic
- 2 teaspoons (2 teaspoons) Minced Ginger
- 1/4 cup (50 g) Full-Fat Greek Yogurt, (if you're dairy free, add some lemon juice and 1/4 c water while cooking)
- 1 tablespoon (1 tablespoon) Tomato Paste
- 1/4 cup (4 g) Cilantro, chopped
- 2 teaspoons (2 teaspoons) Garam Masala
- 1 teaspoon (1 teaspoon) Smoked Paprika
- 1-2 teaspoons (1 teaspoons) Kosher Salt
- 1 teaspoon (1 teaspoon) Turmeric
- 1/2 teaspoon (0.5 teaspoon) Ground Cinnamon
- 1/4-1 teaspoon (0.25 teaspoon) Cayenne Pepper, (adjust to your taste)
- 1/4 cup (62.5 g) Water
Instructions
- This is so complicated I don't know where to begin.
- Mix everything together in a bowl. If you have time to marinate for an hour or eight, do it, otherwise just cook.
- Put the mixture into your Instant Pot.
- Cook at 15 minutes at High Pressure. Let it release pressure naturally for 10 minutes, and then release all remaining pressure.
- Yeah, you're done. Eat.
Watch The Video
- Marinate the lamb for at least 30 minutes if you can. This really helps to tenderize the meat and make a wonderful lamb curry.
- You can use lamb, goat, beef, or chicken to make rogan josh. While not traditional, it is still delicious.
- If you have an 8-quart, you may need to double the recipe.
- Make sure to spread the lamb all over the bottom of the Instant Pot. Although I list the water in this recipe as optional, if you're not sure about the quality of the meat you are using, use the water the first time.
- This recipe works well for meal prep as you can marinate the lamb for a day or two before cooking.
- You can also mix up the lamb in the marinade, put the contents into a zip top bag, and freeze. When ready to cook, pour water into the bottom of the instant pot, add the frozen lamb and marinade, and cook as directed. You do not need to increase cook time.
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Nutrition
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Carol Lawrence
Guests tell me they think about this dish ever after. Truly delicious. I've served it for my family's annual Seder for many years now.
Two questions that I hope can be addressed in the instructions: (1) Should the layer of fat on the leg of lamb be trimmed off, before cooking? (2) Can the clear, connective tissue be left on, because it will break down in the cooking?
Trimming the fat off does spare one from post-cooking de-fatting. But what is the Ms. Pitre's preference?
Colin Lambert
Fall-off lamb and connective tissue cooked right through need much longer pressure cooking. I would suggest 50 minutes for well done and 60–90 minutes for connective tissue +20 minutes natural pressure release.
Kurtisqes
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AshleyThompson
A phenomenal curry recipe. I could make this weekly and never get tired of it.
Mary
Delicious.
G O Hunter
The best and most authentic curry I’ve ever made. Loved it!
edwin brietz
I always start this with a 1/4tsp of cheyanne. It’s all you need. The cinnamon actually brings a bit of heat. I use stew beef since lamb is impossible to get where I am. I have found this is a love it or hate it recipe and dish regardless of how it’s made. I like it a lot but my wife doesn’t. It’s perfect with naan. This is a flavor bomb of a recipe. Serve it with a simple garden salad. If your meat has quite a bit of fat or marbling, it will make this even better.
Gwyn Ellen
Hubby and I loved this! The cayenne was pretty powerful, would have been perfect if I’d made raita on the side. I cooked for 20 min, then added cubes potatoes, green beans and carrots. Cooked for another 10. Takes a bit more time but I loved the veggies in it. They would have been too mushy to add from the start.
Glyn
Wow! This is amazing! So delicious and so easy to make. Adding it to the weekly rotation!
Stewart C
I'm using goat with bones. Same cook time?