Whole30 Kashmiri Rogan Josh (Lamb/Goat Curry) (Edit recipe)

If Kashmir had a state dish, it would have to be the Rogan Josh, a curried meat dish traditionally made with lamb or goat meat. It was brought to India by the Mughal Kings, whose cuisine was influenced by Persian food. Rogan Josh gets its characteristic color from Kashmiri red chili powder which is a variety of chili that relatively low on the spice scale. “Rogan” means red is Kashmiri and Clarified butter or Oil in Persian. The meat is braised in aromatics and spices till it becomes fall off the bone tender. This means it is browned first using oil or ghee and then cooked till tender in a liquid broth. I have used the Instant Pot to speed up the cooking process for this Indian Whole30 dish. Rogan Josh is usually served on all festive occasions as part of a multicourse Kashmiri meal called wazwan. I have adapted the original recipe to make it whole30 compatible but there is no compromise on the taste. The original recipe cooked by the Kashmiri pandit community uses yogurt and asafetida which are both not compatible. I have instead used onions and ginger-garlic paste to provide the flavor needed. In the notes section, I have provided insights on how to make it the original way if you are not doing the Whole30.

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	686
Fat:	55 g
Carbohydrates:	7 g
Protein:	38 g
Cholesterol:	26 g
Sodium:	15 mg
Fiber:	3 g
Sugars:	1 g
Calculated for total recipe.

by Masala Paleo

Serves: 4-6

Ingredients

2 lb Lamb Shoulder Chop, You can also use other cuts of the meat or Goat meat
1 whole Red Onion, small
1 tsp Ginger Garlic Paste
1 tsp Whole Cumin Seed
2 tsp Kashmiri Chili Powder, Replace with a mix of Paprika and Cayenne if you don’t have this
2 tsp Fennel Seed, powder
1 tsp ground Ginger
0.5 tsp Garam Masala
1 whole Bay Leaf
3 whole Whole Cloves
1 whole Whole Cinnamon Stick
0.5 tsp Cardamom Seed
3 Tbsp Ghee, Or avocado oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.
Add 1 finely chopped onion and ginger garlic paste and sauté for a few minutes
Pat dry the meat and add to the instant pot . Caramelize the meat well. Yyou 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 about how long to pressure cook it for , 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
Either ways, enjoy every morsel of this delicious meal as it will certainly with leave you asking for more.

Notes

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