Lamb was a favorite in my household growing up. My dad had a special recipe where he used Black Elaichi (black cardamon) which gave a North Indian flare to the dish. He did his BEd in Rajasthan, India, where he learned to make this and other North Indian dishes. This heavily spiced dish pairs well with chappathis. This is a spicy dish and not for the faint at heart.
Ingredients
Lamb-1/2lb
Black elaichi- 2 crushed
Cumin seeds-1/2 tsp
Cloves-4
Black peppercorns(whole)-10
Cardamon-4
Onion-2 (sliced)
Tomato-1 small quartered
Potato(medium)-1 diced into 1 inch pieces
Garlic-6 cloves (sliced)
Ginger- 1 inch piece ( sliced)
Chilly powder- 1 tsp
Coriander powder-2 tsp
Turmeric powder-1/2 tsp
Coriander(cilantro) leaves-a bunch
Oil
Salt
Directions
1.Cut the lamb into one inch pieces and wash well under cold running water. Place in a colander to drain.
2.In a pressure cooker heat about 5 tbsp of oil. Add the cumin seeds to splatter then add the black elaichi, cardamon, black peppercorns and cloves.
3.Once the spices release their aroma you can saute the onions along with the ginger and garlic.
4.You can next make a paste with the chilly powder, coriander powder and turmeric powder with a little bit of water. Add this to the onions once they are a golden color and the oil has separated.
5.Mix the spice paste in well and saute till the raw smell is gone. This will take a good 10 minutes on a medium flame.
6.Next add the diced tomatoes and saute till oil separates from the mixture before adding the lamb pieces and potato. Season with salt at this point.
7.Cover the lamb and potato with the masala and place the lid on the pressure cooker.
8.Cook till you hear three whistles and let is rest till all the pressure is released.
9.If the curry seems dry you can heat it again and add half a cup of hot water and let it boil. Add the coriander leaves and mix well. Garnish with some more coriander leaves.
Bon Apetit! Enjoy with hot chappathis or rice!!!
Lamb-1/2lb
Black elaichi- 2 crushed
Cumin seeds-1/2 tsp
Cloves-4
Black peppercorns(whole)-10
Cardamon-4
Onion-2 (sliced)
Tomato-1 small quartered
Potato(medium)-1 diced into 1 inch pieces
Garlic-6 cloves (sliced)
Ginger- 1 inch piece ( sliced)
Chilly powder- 1 tsp
Coriander powder-2 tsp
Turmeric powder-1/2 tsp
Coriander(cilantro) leaves-a bunch
Oil
Salt
Directions
1.Cut the lamb into one inch pieces and wash well under cold running water. Place in a colander to drain.
2.In a pressure cooker heat about 5 tbsp of oil. Add the cumin seeds to splatter then add the black elaichi, cardamon, black peppercorns and cloves.
3.Once the spices release their aroma you can saute the onions along with the ginger and garlic.
4.You can next make a paste with the chilly powder, coriander powder and turmeric powder with a little bit of water. Add this to the onions once they are a golden color and the oil has separated.
5.Mix the spice paste in well and saute till the raw smell is gone. This will take a good 10 minutes on a medium flame.
6.Next add the diced tomatoes and saute till oil separates from the mixture before adding the lamb pieces and potato. Season with salt at this point.
7.Cover the lamb and potato with the masala and place the lid on the pressure cooker.
8.Cook till you hear three whistles and let is rest till all the pressure is released.
9.If the curry seems dry you can heat it again and add half a cup of hot water and let it boil. Add the coriander leaves and mix well. Garnish with some more coriander leaves.
Bon Apetit! Enjoy with hot chappathis or rice!!!
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