Indian-style food is particularly well suited to the Instant Pot. This recipe is just as easy as the lamb vindaloo, but uses a different combination of spices. Cinnamon and cloves are key flavours in rogan josh. It can also be made with other meats, but the cooking time would need to be adjusted accordingly. This is the lamb version because Costco has recently sold boneless leg of lamb at a great price. I buy a 5 lb package, cut it into large pieces and then separate it into two 2 lb portions. Then I vacuum seal them and freeze them until I’m ready to make the dish.

You will need 3 tablespoons of ghee (clarified butter). Alternatively, you can start with 4 tablespoons of regular butter, boiling off the water and adding the onions just as the butter starts to turn brown.

1 whole cinnamon stick

Five green cardamom pods (if you have them; otherwise, skip).

7 whole cloves

2 medium onions, chopped

2 inches of fresh ginger, finely grated

2 cloves of garlic (optional)

Spices:

3 teaspoons of coriander powder

3 teaspoons of cumin powder

3 teaspoons of Kashmiri chilli powder

1 tablespoon of paprika

1 teaspoon black pepper

2 teaspoons of kosher salt

2 pounds (1 kg) of lamb, cut into large pieces. Don’t make them bite-sized or they will overcook and become tough.

1/2 cup water

1/4–1/2 cup kefir or unflavoured yoghurt

1/4 cup finely chopped coriander

Start the Instant Pot on Sauté mode.

Add ghee.

Add the cinnamon, cardamom and cloves to the hot oil. Wait until fragrant.

Add the chopped onion, grated ginger and garlic. Add the salt. Sauté until the onions are light brown.

Cancel the sauté mode.

Add the spices: coriander, cumin, chilli, paprika and black pepper. Stir in well. If needed, deglaze the bottom with a little water. Make sure that all the food stuck to the bottom has been removed, otherwise you will get a burn error and the pot will turn off. Use a metal spatula to add a small amount of water and scrape the bottom of the pot while it bubbles and boils. Make sure the entire bottom is bare steel.

Add the 1/2 cup of water and the meat. Pressure cook on high for 18 minutes.

Leave to decompress naturally for 15 minutes, then release the remaining pressure.

Transfer the meat to the final container.

Select Sauté mode again and boil the liquid down to your desired thickness. Turn off the pot and leave to cool.

When the mixture is warm or cooler, add the kefir or yoghurt to achieve the desired consistency. Pour the sauce over the meat. Enjoy!

Reheat in an oven-safe container in the air fryer using the “bake” setting.