This classic Indian dish brings gives you the rich traditional flavor of lamb.
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 6
Ingredients:
1 1/2 pounds boneless lamb, fat trimmed, cubed
3 tablespoons olive oil
1 green chili pepper, chopped
4 whole cloves
1 cinnamon stick, 2 inches long
1 black cardamon pod
2 bay leaves
2 medium onions, chopped finely
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 large tomato, diced
1 cup of water
1 1/2 teaspoons garam masala
1 teaspoon cayenne pepper
2 teaspoons coriander powder
1/2 teaspoon turmeric
Salt, to taste
1/3 cup coconut milk
1 tablespoon chopped parsley
Directions:
1. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add chili pepper, cloves, cinnamon, cardamon and bay leaves. Cook and stir for 2-3 minutes.
2. Add the onions; cook and stir for 7-8 minutes. Add garlic and ginger; cook and stir for just 1 minute.
3. Add the lamb and stir until browned a little.
4. Stir in the tomato, water, garam masala, cayenne pepper, coriander, turmeric and salt.
5. Close the lid and lock. Cook for 20 minutes at high pressure. At the end of the cooking time, quick release the pressure.
6. Open the lid carefully and pour in the coconut milk. Bring to a boil and cook for about 5 minutes. Taste for seasoning and adjust as necessary.
7. Serve, garnished with parsley.