This pressure/slow cooker recipe lets you spend more time off your feet!
Finding time to cook on a busy day may be difficult, especially if you’re managing myasthenia gravis (MG) symptoms like muscle weakness or fatigue. And for parents living with MG, an added challenge may be finding recipes that satisfy the whole family.
Kait,* a mom and small-business owner who lives with MG, knows these challenges all too well. Luckily, she found a recipe that allows her to cook a tasty and plentiful meal with just a pressure cooker or slow cooker, making it particularly MG-friendly for those who need to stay off their feet as much as possible. Better yet, this meal can serve a family of four—or a smaller group and leave leftovers to cover more meals that week!
The recipe is a curry dish that Kait discovered at her favorite Indian restaurant. She expressed that while she wishes she could travel more to learn about foods from different cultures, she can at least learn to make those foods at home.
Being an MGer who's also a working mom, it's hard for me to find the time and energy to cook healthy, homemade meals.
As Kait pointed out, balancing a job, parenting and life with MG might be overwhelming at times. Recipes like this can help you manage mealtime while building a career and/or navigating your role as a parent. The one-pot nature of the dish can minimize meal prep and time spent standing in the kitchen. And you can check out these tips from an expert that may help you beat cooking fatigue as well.
Lastly, remember to ask a family member or friend for help if you need it. Keep reading for the full recipe, including tips to make it dairy-free if that’s your preference!
Yields
4 servings
Ingredients
- 1 pound lamb stew meat or leg of lamb cut into cubes
- 1-2 cups water
For the marinade:
- 1-2 tsp kosher salt
- ¼ cup whole milk or traditional Greek yogurt
For the seasoning & veggies:
- 1 Tbsp tomato paste
- 2 tsp garam masala (or 1 tsp cumin and 1 tsp pumpkin pie spice)
- 1 tsp smoked paprika or dry chipotle powder
- 1 tsp turmeric
- ½ tsp ground cinnamon
- Up to 1 tsp cayenne pepper (adjust to taste)
- 1 red onion, chopped
- 4 cloves garlic, minced
- 2 tsp fresh ginger, minced/grated
For the garnish:
- ¼ cup cilantro, chopped
One-Pot Curry: Rogan Josh
You’ll need a pressure cooker (e.g., Instant Pot) for the recipe as written, but you can use a slow cooker instead with some adjustments. If using a slow cooker, refrigerate overnight after step #1 (see below), add an additional 1 cup water in step #4 (see below) and cook on high for 5 to 8 hours with the lid fitted securely.
Directions
- Mix meat and marinade ingredients in a pressure cooker insert (typically included with cooker). Cover and refrigerate for about 6 hours. This can be refrigerated in the morning prior to cooking.
- †The refrigeration step will add to your overall prep, so plan accordingly.
- Combine seasonings and veggie ingredients; mix these thoroughly into marinated meat.
- Place insert into cooker. Stir in 1 cup water.
- Cook for 15 minutes at high pressure, release pressure naturally for 10 minutes and then release all remaining pressure manually.
Garnish with chopped cilantro and serve with soft naan bread or steamed brown rice.
Tips and Tools:
- You can make this dairy-free by substituting the milk or Greek yogurt in the marinade with 2 Tbsp lemon juice and ¼ cup water.
- Some ingredients may be available to purchase pre-cut, if you want to reduce prep time.
- Feel free to replace the lamb with another meat or more veggies, but check your pressure/slow cooker manual for appropriate cook times.
Please consult your healthcare team for which recipes are best for your dietary needs, whether any modifications would be appropriate, and consider any allergies or dietary restrictions before making these recipes.
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