Whole 30 Instant Pot Lamb Rogan Josh

July 27, 2018

 

 

If you're reading my inaugural entry, it's because you had a hankering for cooking Indian food and happened across my website I created less than 24 hours ago that has already been indexed by Google (does anyone want to teach me SEO?). 

 

 

 My main gripe with recipe blogs is there's too much backstory. No offense, but I come to food websites to nourish myself, not to hear about how your five-year-old came home with an A+ on his art project which inspired you to make the thirteenth rendition of burnt butter salted caramel cookies.

 

This blog will keep the verbage to a minimum and food porn to a maximum. Which brings me to the first recipe, courtesy of Food & Wine. 

 

(Fun fact - this recipe was created in 2008 one month after Lehman Brothers collapsed) 

 

Drum roll please....

 

 

 

...Oh. You already know what I made because I included it in the title.

 

A pound of lamb shoulder left over from making homemade Xi'an Famous Food's Spicy Cumin Lamb Noodles transforms into one of the signature recipes of Kashmiri cuisine (Thanks, Wikipedia).

 

 

 

 

Lamb Rogan Josh

Feeds 2. (Add another pound of lamb if you're a family of four or a hungry college student of one)

 

Ingredients:

1 lb lamb shoulder, sliced

14 oz can of tomatoes, pureed

2 cloves garlic

1 T ginger

1/2 large onion, thinly sliced

1 cup coconut milk (don't skimp on the full fat version)

Neutral oil

1 T curry powder

1 tsp smoked paprika

1 tsp turmeric

1/2 tsp cayenne pepper

1 tsp Garam or Tandoori Masala

1 bay leaf

1 cup chicken or vegetable broth (can even use water)

Salt & Pepper

Chopped cilantro (garnish, son!)

Cauliflower rice (or Basmati rice if you aren't about that Whole 30 or Paleo life)

 

Directions:

1. Set your Instant Pot to saute on high and add a couple tablespoons of oil. Cook sliced lamb until browned - about 5-6 minutes. Transfer to a plate. Drain any liquid (mine was thawing from being frozen).

 

2. Add a few tablespoons of oil to the IP. Cook onions for a few minutes, then add the garlic along with all the spices but the Garam Masala. Cook and stir for a few minutes. Add the pureed tomatoes, coconut milk and broth. Cook for a few more minutes. Add the lamb back. Bring to a boil. Or don't. 

 

3. Cover the Instant Pot and set to manual mode - pressure cook for 30 minutes. (I set it for 35 and then released it five minutes early because I had to go tour The Charmery at Union Collective with Charm City Tribe)

 

4. Once the pressure naturally releases (sike - go ahead and hit the fast release valve), throw in the garam masala and set your Instant Pot back on high saute. It will probably look soupy, thanks to the sauce not reducing because it's in a pressure cooker. Go ahead and make a slurry of equal parts corn starch and water (a teaspoon will do - note to self...go back and add corn starch to the ingredient list). It should thicken up after a few minutes of stirring.

 

5. Toss the bay leave - but save it if you want to do something with it on Etsy. Spoon lamb and sauce over cauliflower rice. Sprinkle on some cilantro like Salt Bae.

 

Bone Apple Tea, as the kids say. 

 

 

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