| | | |  | 1 kg | | lean lamb shoulder, trimmed, and cut into chunks | | | 1/2 cup | | plain yogurt | | | 4 | | green cardamom pods | | | 1 | | small cinnamon stick | | | 2 tsp | | paprika | | | 1 tsp | | turmeric | | | 1 tsp | | ground coriander | | | 1 tsp | | ground cumin | | | 1/2 tsp | | cayenne pepper | | | 2 tsp | | garam masala | | | 2 cups | | canned tomatoes | | | 2 | | garlic cloves, peeled | | | 1 | | large onion, chopped | | | 1 piece | | ginger root - (abt 2") | | | 3 Tbs | | vegetable oil | | | 1 cup | | water | | | 2 Tbs | | chopped coriander | | | | Coriander springs, for garnish | |
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| | | | 1 | In a bowl or zippered plastic bag, toss lamb with paprika, turmeric, coriander, cumin and cayenne. Cover and refrigerate overnight. | | 2 | In a food processor, combine garam masala, tomatoes, garlic, onions and ginger; purée until smooth. | | 3 | In a pressure cooker, heat oil over medium heat. Add tomato mixture and cook for 5 minutes. Stir in lamb and marinade. Stir in water. | | 4 | Lock the lid in place and bring cooker up to full pressure over medium-high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 20 minutes. Remove from heat and release pressure quickly. The lamb should be fork tender. If not, return to full pressure and cook for another 5 minutes. Release pressure quickly. Chill and freeze. | | 5 | Defrost well and bring to the boil. Stir in yoghurt and simmer curry until nicely thickened. Stir in coriander just before serving. Garnish with coriander sprigs. |
| | | | Servings: 4 | | | | Recipe Type | | Lamb, Main Dish | | | | Recipe Source | Source: "The Best Pressure Cooker Recipes" by Cinda Cavich Copyright © Robert Rose Inc, 2001 | | | | Copyright © 2006, The Gourmet Saint |
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Lamb Rogan Josh