Ingredients
- 2 lbs / ca. 1kg lamb stew meat (e.g. leg of lamb cut into 1 in / 2.5cm cubes)
- 1 onion, finely chopped
- 2-3 tbsp vegetable oil
- 2-3 cloves garlic, minced
- 2 tbsp peeled and minced ginger
- 3-4 tbsp tomato paste
- 2 tbsp ground coriander
- 1 tsp ground cumin
- 2 tsp garam masala
- ¼ tsp ground turmeric
- ½ tsp garlic powder
- ¼ tsp cayenne pepper, adjust to taste
- 1 tsp salt or to taste
- ¼ cup white wine (or water)
- ½ cup / 125ml yogurt (whole milk works best)
- 1 tsp dried fenugreek leaves
- handful cilantro, chopped
Preparation
- Set pressure cooker over medium-high heat. Add vegetable oil and onion. Cook until browned well. Stir frequently and adjust heat as necessary to prevent scorching.
- Add minced garlic and ginger. Cook for a minute or two, careful to not burn the garlic.
- Stir in tomato paste . Cook for a few minutes, stir frequently.
- Add coriander, cumin, garam masala, turmeric, garlic powder, cayenne pepper and salt. Cook for 1 minute, stir well.
- Add the meat. Cook a few minutes over medium-high heat until the lamb is well browned. Stir frequently, reduce the heat if necessary.
- Add the white wine or water. Put the lid on the pressure cooker. Bring to high pressure, then reduce the heat and cook for 25-30 minutes. Release pressure.
- Add fenugreek leaves. Turn up heat, cook for a few minutes until the stew has reached the desired thickness.
- Turn off heat. Slowly stir in the yogurt. Stir in the cilantro.
- Adjust seasoning with salt. Serve.
4-6 servings
No comments:
Post a Comment