Pressure Cooker Rogan Josh

Ingredients

• 1 tbsp ghee
• 2 cups onions, diced
• 2 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 2 lbs boneless lamb, trimmed and cut into 1 1/2 inch cubes
• 1 can (19 oz/540 ml) crushed tomatoes
• 1 cup beef broth
• 1/2 cup plain yogurt
• 2 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp turmeric
• 1/8 tsp cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp nutmeg
• 1 can (19 oz/540 ml) chickpeas, rinsed and drained

Directions

1. Heat ghee in a 5-7 quart pressure cooker over medium-high heat. Add onion and saute for 3-4 minutes.
2. Add garlic and ginger and saute for 30 seconds.
3. Stir in lamb cubes.
4. Add tomatoes, broth and yogurt; stirring to combine.
5. Add coriander, cumin, paprika, cayenne, salt, pepper, turmeric, cinnamon, cloves and nutmeg, mixing thoroughly.Stir in chickpeas.
6. Cover with lid. Bring to high pressure over high heat and cook for 25 minutes, adjusting heat as needed to maintain high pressure. Carefully remove from heat and allow steam to release naturally for 5 minutes, followed by a quick release.
7. Wearing oven mitts, carefully open lid away from yourself to protect from steam.