Best Pressure Cooker Recipes

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Sample recipe Lamb Rogan Josh Serves 4 to 6This is a classic Indian curry that's perfect for a party. Use lean lamb (or substitute beef) and marinate overnight for layers of deep, rich flavor. Serve the tender lamb curry with golden Indian Rice Pilau, seasoned with cinnamon, turmeric and cardamom (recipe also in book). 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; puree 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.