Lamb Rogan Josh Serves 4 to 6
2 lbs (1 kg) lean lamb shoulder, trimmed and cut into chunks
1/2 cup (125 mL) plain yogurt 4 green cardamom pods 1 small
cinnamon stick or 1/2 tsp (2 mL) ground cinnamon 2 tsp (10
mL) paprika 1 tsp (5 mL) turmeric 1 tsp (5 mL) ground
coriander 1 tsp (5 mL) ground cumin
2/2 tsp (2 mL) cayenne pepper 2 tsp (10 mL) garam masala 2
cups (500 mL) canned tomatoes 2 cloves garlic, peeled 1
large onion, chopped 1 2-inch (5 cm) piece of ginger root
3 Tbsp (45 mL) vegetable oil 1 cup (250 mL) water 2 Tbsp
(25 mL) chopped cilantro Cilantro springs for garnish
In a bowl or zippered plastic bag, toss lamb with yogurt. In
a blender or spice grinder, pulverize whole cardamom and
cinnamon. Add to lamb mixture with paprika, turmeric,
coriander, cumin and cayenne. Cover and refrigerate
overnight. In a food processor, combine garam masala,
tomatoes, garlic, onions and ginger; purée until smooth. In
a pressure cooker, heat oil over medium heat. Add tomato
mixture and cook for 5 minutes. Stir in lamb and marinade.
Stir in water. Lock the lid in place and bring cooker up to
full pressure over medium-high heat. Reduce heat to medium-
low, just to maintain even pressure, and cook for 20
minutes. Remove from heat and release pressure quickly. The
lamb should be fork tender. If not, return to full pressure
and cook for another 5 minutes. Release pressure quickly.
Remove lid and bring to boil. Reduce heat and simmer curry
until nicely thickened. Stir in cilantro just before
serving. Garnish with cilantro sprigs.
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