Home style Lamb curry

• Lamb/Mutton with bone - 600g - cut into big chunks
• Oil - 3 tblsp
• Cinnamon - 3 cm long strip
• Cloves - 2
• Onion - 1 large
• Tomato - 2
• Green Chilli - 2
• Ginger-Garlic paste - 3½ tsp heaped
• Tinned Coconut milk - 3 tblsp or 150ml fresh coconut milk
• Chopped coriander Leaves - 1 tblsp
• Water - as required
• Salt - to taste

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Spice powders:

• Turmeric powder - 1/2 tsp
• Chilli powder - 1½ tsp for medium spicy or 2 tsp heaped for v.spicy
• Pepper powder - 3/4 tsp
• Coriander powder - 3 tsp heaped
• Cumin (Jeera) powder - 1 tsp (optional)

1. Chop all the onion, tomato and herbs; Slit the chilli.
2. Heat a pressure cooker pan on a stove and add oil.
3. When the oil is hot enough, add cinnamon and cloves and fry for about ½ a minute.
4. Add chopped onion to the pan and stir on a medium heat until they become light brown.
5. Add chilli and ginger-garlic paste and fry for few minutes.
6. Add all the spice powders and lamb pieces and fry further for about 4-5 minutes.
7. Add salt and chopped tomatoes; fry for few minutes.
8. ** Add about 200ml of water to the pan.
9. ** Cover and leave the heat on medium.
10. ** After the first whistle, reduce the heat to low and pressure cook for about 15 minutes.
11. ** Switch off the stove and open the lid once the pressure is gone.
12. Make fresh coconut milk if you don't have tinned coconut milk.
13. Add coconut milk and more water if needed.
14. Let the curry boil on medium heat for about 4-5 minutes.
15. Garnish with coriander leaves.​​

1. Add about 1.25l of water to the pan of lamb, onion, tomatoes and spices.
2. Heat a pan on high heat. Once the water starts boiling, simmer it; Cover and cook on a low heat until the meat is tender enough. It might take about 1 hour 15 minutes.
3. Open the lid and stir few times and check whether there is enough water left to cook the lamb/mutton. If there is not enough water left, add more water and let it cook.​

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