Lamb Rogan Josh with Cauliflower Rice and Tomato Salsa

Preparation time
15 mins
Cooking time
45 mins
4 people
Meal course
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Lamb Rogan Josh with Cauliflower Rice and Tomato Salsa

“A pressure cooker!?” I might hear you say…
Uh huh. The original Thermy, my pressure cooker has been one of my most trusted kitchen companions for the last decade.
I bought it for around $150 and it was the best cookware investment I’ve EVER made. They cut cooking time by a third and seriously intensify the taste of everything they contain because the steam (and precious flavour) stays in the pot, where it belongs. If you haven’t already done so, it’s an investment worth considering. And once you experience a curry from a pressure cooker you will never look back!
I cooked this curry at one of my regular Adelaide Central Market gigs on Friday night and you should’ve seen the spectators swamp when I released the steam and those vapours went wafting. They were also fighting over the recipe because it is bloody delicious! Don’t be scared by the amount of spices, once you stock your pantry with the basics and start experimenting, you will turn your nose up at pre-bought curry pastes forevermore.
I can’t take credit for the rice however, I was inspired by Pete Evans with that one, it is a genius thing and a great way to get more veggies into your diet. I also love to add a tomato salsa to my curry, it freshens things up and works so well. Try it for yourself and let me know what you think 🙂



Rogan Josh
1kg cubed Lamb Leg meat
2 tbs Ghee (or a neutral veg/coconut oil)
1 large brown Onion
3 cloves Garlic
3cm thumb of fresh ginger
1 bunch of Coriander – leaves reserved for salsa
1 tsp each of ground Ginger, ground Cinnamon, ground Turmeric and ground White Pepper
2 tsp each of ground Coriander seed, ground Cumin seed, Paprika, Hot Chilli powder and Salt
10 Curry leaves – optional
4 cardamom pods crushed lightly
1 tsp Fenugreek Seeds
1 x 400gm can crushed tomatoes
2 tbs Tomato Paste
1 cup of water
½ cup Greek Yoghurt

1 medium Cauliflower
2 tbs Ghee, extra (or a neutral veg/coconut oil)
200gm Cherry Tomatoes
1 Lebanese Cucumber
1 Lemon – Zested, juice reserved
1 cup Greek Yoghurt, extra

  1. Heat your pressure cooker (or heavy based casserole) over a high heat and add 1 tbs of the Ghee. Sear the cubed lamb in batches until browned and starting to caramelize. It is important to sear it in batches to avoid overcrowding the pan and stewing the meat instead.
  2. Meanwhile, Place the Onion, Garlic, fresh ginger and stems from the Coriander into a mini processor. Process together until smooth. Add all the spices (except the curry leaves, cardamom pods and fenugreek seeds) and blend together again until a smooth curry paste has formed.
  3. Once the meat has been browned, remove it from the pot leaving behind any oils. Add another tbsp. of Ghee to the pan and add the cardamom, fenugreek and curry leaves. Cook stirring for a minute until the leaves start to pop and then add the curry paste.
  4. Cook over a medium/high heat stirring constantly until the paste becomes fragrant - about 2 minutes. Add the meat back to the pan with the tinned tomatoes, tomato paste and water. Stir well and bring back to the boil, then place the lid on your pressure cooker and bring up to pressure following the manufacturer’s instructions ***
  5. Once at pressure, turn the heat to low and cook for 30 minutes at the highest pressure *** See Tip. After 30 minutes of cooking, release the pressure and remove the lid. Stir through the ½ cup of Greek Yoghurt.
  6. Serve the Lamb Rogan Josh curry with the Cauliflower Rice, Tomato Salsa and Lemon Yoghurt sauce.
  7. ***To Make the Tomato Salsa – Chop the Tomatoes and cucumber into small even sized pieces. Toss together with the reserved lemon juice and the chopped reserved coriander leaves. Season with salt to taste.
  8. *** To make the Lemon Yoghurt sauce – Mix together the cup of Greek yoghurt with the lemon zest. Season with salt to taste.
  9. *** To make the Cauliflower Rice – Break the head and stems of the cauliflower into small florets. Using a food processor, pulse the florets in batches until they are small grains (about the same size as rice). Heat a large frypan over a high heat and add the extra 2 tbs of Ghee. Once sizzling, add the cauliflower rice and cook stirring continuously over a high heat until tender but still slightly al dente, this will take about 5 minutes.
  10. *** TIP: Not all pressure cookers are created equal! There are stovetop cookers, electric cookers, new fandangled ones, old ‘handed down from Nanna’ vintage ones… So follow the manufacturer’s instructions when it comes to using yours. But as a rule of thumb, I ALWAYS cook on the highest pressure level in mine.
  11. *** TIP: If using a stovetop casserole to cook the curry. Once at a boil, reduce the heat to low and simmer for 90 minutes until the meat is tender and just starting to fall apart, adding extra water if necessary to ensure the curry doesn’t dry out during cooking.


  1. Joanna Stirn said on August 8, 2016 Reply
    I made this the other night and it was freakin amazing!!!! I was a little time poor so I just got a whole deboned lamb shoulder (1.8kg), doubled the recipe of spices and then smothered it with the paste and roasted it covered in the oven for 6 hrs! The flavours were divine! Your recipes are always the best!!!
    1. Bree May said on August 10, 2016 Reply
      YAY so glad you loved it babe, and I'm loving your recipe variation! X

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