Recipe by Victor Rodrigues
Ingredients:
1 kg lamb shoulder (cut into cubes)
2 potatoes (cut into cubes)
1 large onion (finely chopped)
1 cinnamon stick
2 cardamom pods
4 cloves
3 1/2 tbsp ghee
3 cloves garlic (finely minced)
2" ginger (finely grated)
5 tbsp tomato paste/puree
1 tsp salt
1 1/2 cups chicken stock
2 tbsp paprika
3/4 tsp chilli powder
4 tsp ground coriander
4 tsp ground cumin
2 tsp turmeric powder
1/4 tsp nutmeg
1 tsp + 1/2 tsp (with yogurt) garam masala powder
1/2 tsp + 1/2 tsp (with yogurt) fennel powder/saunf
1/4 cup yogurt
coriander leaves (garnish)
Steps:
- In a pressure cooker, melt ghee over medium heat. Add cinnamon, cardamom and cloves and cook for one minute.
- Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
- Add the garlic and ginger, cook for another minute.
- Stir in the spices, cook for 30 seconds.
- Mix in the tomato puree and salt, then add stock and mix.
- Add lamb and potatoes, stir, bring to simmer.
- Cover and pressure cook for 2 whistles till the meat is tender (or more depending on the meat)
- Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly)
- Stir in the yogurt, 1/2 tsp garam masala and 1/2 tsp fennel. Cook for another few minutes.
- Garnish with coriander leaves.
- ENJOY!