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
1/2 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.