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Kashmiri Rogan Josh/ Mutton Curry

5 from 1 vote
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Ingredients
  

  • 2 lbs Bone-in Goat or Lamb meat
  • Whole Indian Spices 1 bay leaf, 3 cloves, 1 cinnamon stick, 1/2 tsp black cardamom seeds
  • 1 small onion
  • 1 tsp Ginger Garlic paste
  • 1 tsp Cumin Seeds
  • 2 tsp Kashmiri Chilli Powder Replace with a mix of Paprika and Cayenne if you don't have this
  • 2 tsp fennel powder
  • 1 tsp ginger powder
  • 1/2 tsp Garam Masala
  • Oil or Ghee
  • Salt

Instructions
 

  • Put Instant pot in sauté mode and add oil or ghee. To the cooking fat, add the whole spices - cumin seeds, bay leaf, cloves, cinnamon stick and cardamom. Let the seeds splutter and the remaining spices brown.
  • Now add 1 finely chopped onion and ginger garlic paste and sauté for a few minutes
  • Time to add the meat - pat it dry before adding to speed the browning process . Caramelize the meat well, you will have to let it brown on one side well before tossing or stirring to get all sides evenly browned. This step is key in the braising process.
  • The kashmiri red chili powder should be added now along with a quarter cup of water. Mix it up furiously for a few minutes before adding the remaining spice powders - fennel powder , ginger powder and salt along with a cup of water
  • Seal the IP and cook on manual pressure for 10-20 minutes. The cooking duration depends on the cut of the meat used. If you are unsure , you can start with 10 minutes and then cook more if needed. Let the meat sit in the IP till the pressure releases naturally.
  • Open the lid and add the garam masala on top. Serve with a side of cauli rice and greens if you are doing the whole30. If not, plain rice is perfect to eat this with.

Notes

If you are not doing the whole30 and would like to cook the original version of RoganJosh, here are the tweaks you can make
  • For the ingredients , you can omit the onion and the ginger garlic paste, instead you will use half a cup of yogurt and a 1/4 tsp of asafetida ( hing)
  • In step 1 of the recipe, add the asafetida along with the Whole Indian Spices 
  • In step 4 of the recipe, after you add the red chili powder to the meat, add the yogurt. The yogurt should be at room temperature and beaten well before you add it
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