Pressure-cooker mutton rogan josh

Method

1. Pat 900 g bone-in goat curry cut dry. In a separate bowl whisk 200 g plain full-fat curd with 2 tbsp Kashmiri chilli powder, 2 tsp fennel powder, 1 tsp dry ginger powder, 1 1/2 tsp fine salt and 100 ml of the hot water until smooth. Keep raw-meat utensils separate.

   Done when: The goat surface is dry and the yogurt-spice slurry is smooth with no dry spice pockets.

2. Set the open pressure cooker over medium heat and heat 3 tbsp mustard oil for 2 minutes. Add 1/4 tsp compounded asafoetida, 2 piece cinnamon sticks, 6 piece whole cloves and 3 piece black cardamom pods; stir 30 seconds until fragrant, without blackening the spices.

   Done when: Whole spices sizzle and smell fragrant but are not black.

3. Add the goat in a loose layer. Brown over medium-high heat for 12 minutes, turning every 2 minutes, until the surfaces are reddish-brown; this is flavour development, not the safety doneness check.

   Done when: Meat surfaces are browned and the cooker base has a brown, not burnt, fond.

4. Lower the heat. Add the yogurt-spice slurry in four additions, stirring for 30 seconds after each. Cook for 4 minutes until the raw chilli smell softens and the gravy is smooth; do not taste because it has contacted raw meat.

   Done when: Yogurt gravy is smooth and brick red, with no scorched spice on the base.

5. Add 400 ml hot water and reserve the final 100 ml for the single allowed tenderness recovery; scrape the base clean. Check the cooker is no more than two-thirds full. Lock the lid according to its manual, bring to full pressure, lower the heat enough to maintain pressure, and cook for 25 minutes. Turn off heat and allow a full natural release for at least 15 minutes; never force the lid.

   Done when: Pressure is maintained for the full timed interval and the safety lock has dropped naturally before opening.

6. Open away from your face. Check two thick meat pieces away from bone reach at least 75 C and are fork-tender. Simmer uncovered over medium-low heat for up to 8 minutes until the gravy is glossy; if meat is tough, use and add the reserved 100 ml hot water once, cover without pressure for 10 minutes and recheck temperature and tenderness.

   Done when: Meat yields to a fork and glossy red oil beads appear on the yogurt gravy.

Good to know

Diet

Non-vegetarian

Contains

milk

Eaten at

Lunch, Dinner

Nutrition, per serving

~555 kcal · 42 g protein · 7 g carbs · 39 g fat (approx.)

Keeps

3 days in the fridge