Ingredients
List 1 – For the Pressure Cooker
Lamb for Stewing 750g
Tomatoes 3
Large Onion 0.5
Large Green Chillies 2
Ginger 4cm
Garlic Paste 1 dessert spoon
Garam Masala 1 dessert spoon
Salt 1 dessert spoon
Ghee 2 dessert spoons
List 2 – For the Masala
Large Onion 0.5
Tomatoes 3
Large Green Chillies 1
Garlic Paste 2 dessert spoons
Ginger 4cm
Salt 1 dessert spoon
Chilli Powder 1 dessert spoon
Turmeric 1 dessert spoon
Dry Methi 2 dessert spoons
Ghee 2 dessert spoons
Natural Yoghurt 2 dessert spoons
Fresh Coriander Garnish
Method
To cook the Lamb
1) Casserole quality Lamb was used with a suggested cooking time of 2-3 hours, hence the pressure cooker: finely chop the half onion, grate the Ginger, quarter the Tomatoes, and cut the Green Chillies lengthways.
2) Add all of the Ingredients in List 1 to the pressure cooker, mix well on heat, add no liquid, there is enough here.
3) Cook under pressure for fifteen minutes.
To prepare the Masala
1) Finely chop the half Onion, cut two slices off the peeled Ginger to create Ginger Strips, grate the remainder, quarter the Tomatoes.
2) Add all of the Ingredients in List 2 except the Yoghurt and Fresh Coriander to a Karahi/Wok.
3) Mix well on a high heat to melt the Ghee and set the creation of the Masala-Mash.
4) Strain off the liquid from the Pressure Cooker and add all the Solids to the Masala-Mash.
5) Cook for ten minutes stirring regularly.
6) Add the Yoghurt, stir in.
7) Add the Fresh Coriander, sufficient to Garnish.
8) Serve with Chapatti/Paratha/Naan.
