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Instant pot lamb rogan josh

Instant pot lamb rogan josh

My instant pot lamb rogan josh is delicious and one of the easiest curries you will ever make.
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Course: Main Course
Cuisine: Indian
Keyword: Instant pot lamb curry, instant pot lamb recipe, instant pot lamb rogan josh
Prep Time: 10 minutes
Cook Time: 22 minutes
Leave under pressure: 22 minutes
Servings: 6
Calories: 95kcal


  • 750 g Lamb (diced)
  • 6 Cloves Garlic (finely chopped)
  • 100 g Greek yoghurt (full fat) Natural yoghurt would also be good.
  • 1 Large Onion (roughly chopped) Red or white.
  • 1 tbsp Ginger (around a thumb-sized piece roughly chopped) Dried ginger would be fine - use 1 tsp.
  • 2 tbsp Tomato puree
  • 1 tbsp Garam masala
  • 2 tsp Paprika Smoked paprika would also be fine.
  • 2 tsp Chili powder I used mild.
  • 2 tsp Turmeric
  • 2 tsp Coriander powder
  • 1 tsp Cinnamon
  • 5 pods Cardamon (whole)
  • 2 Bay leaves
  • 400 g Tinned tomatoes
  • Salt to taste
  • 2 tbsp Ghee Butter, olive oil or vegetable oil would also be fine.
  • 1 Bunch Coriander - fresh (cilantro) To serve.


  • Add all the ingredients except the ghee and fresh coriander to a large bowl. Mix well to combine (your hands are the best tool for this).
  • Cover and leave to marinade - preferably overnight, but ideally for at least 1 hour.
  • Set the instant pot to saute and add the ghee. Once it's hot add the contents of the bowl. Fry for around five minutes whilst stirring regularly.
  • Put the lid on the instant pot and set on high pressure for 22 minutes. leave under pressure for a further 22 minutes before carefully removing the lid. Simmer until the desired consistency is reached.
  • Serve with the fresh coriander and enjoy.



Calories: 95kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 107mg | Potassium: 310mg | Fiber: 3g | Sugar: 4g | Vitamin A: 489IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 2mg