Rogan josh

Method

1. 1 Marinate the diced lamb with yogurt, minced ginger and garlic, and garam masala for 30 minutes.
2. 2 Sauté thinly sliced onions in oil over medium heat for 8 minutes until golden brown.
3. 3 Add cinnamon, star anise, and chili powder, stir for 1 minute, then add chopped tomatoes and cook for 5 minutes until thickened.
4. 4 Place the lamb in a pan, then pour hot water over it until it just covers the meat.
5. 5 Cover and simmer over low heat for 60 minutes until the meat is tender and the sauce is thick and red. Season with salt and turn off the heat.

With an appliance

• Pressure cooker 50 min

  Replace step 5: cook the lamb under high pressure for 20 minutes, then let it rest naturally for 10 minutes; the total cooking time is reduced by about half, and the meat becomes evenly tender. Open the lid and let the sauce simmer for 5 minutes because the pressure cooker retains more water.