1 1/2- 2 lbs boneless lamb, trimmed and cut into 1 inch cubes
2 tbsp or less rogan josh masala (recipe below)
1/2 tbsp minced garlic
1/2 tbsp grated ginger
1 1/2 tsp salt
1/2 cup full fat coconut milk
1/2 tsp ground black pepper (optional)
1 tsp garam masala (optional) Rogan Josh masala mix*:
2 cinnamon sticks
1/2 tsp fennugreek seeds
1 tsp paprika
2 tsp cayanne
3 bay leaves
1 tbsp cumin seeds
1 tbsp coriander powder
1/2 tsp turmeric
pinch of saffron (optional)
Make the masala: In a medium skillet, add the whole spices (cumin seeds, bay leaves, cinnamon sticks, cloves, cardamom, fenugreek seeds) and toast until they become fragrant. Be careful not to let the spices burn or scorch. If they do, throw away the entire batch and start over. Pour into a coffee grinder or spice grinder along with coriander powder, turmeric, cayenne, paprika, and saffron. Grind to a fine powder and set aside in a container with a tight fitting lid.
Make the sauce: On the saute setting, heat oil in Instant Pot and add onions. Cook until light brown, about 3-4 minutes. Add garlic and ginger and cook another 3 minutes. Add lamb and rogan josh masala mix and salt. Stir to coat lamb with spices. Add water.
Place the lid on the Instant Pot and make sure the pressure valve is set to seal. Set the Instant Pot to manual pressure for 20 minutes and let come to pressure. Let the pressure release naturally or for at least 10 mins before releasing the vent.
Set the Instant Pot to saute on high and stir in coconut milk. Bring to a boil and let reduce to desired consistency. Stir in garam masala and black pepper if additional spice is desired. Garnish with cilantro and serve hot with rice and/or naan.
*This recipe makes enough to use now and store for later. I store mine in a mason jar with a tight fitting lid in a cool, dry place, with the rest of my spices. For optimum freshness, I recommend using the masala mix within 3 months of grinding.