Prep time: 20 minutes
Cook time: 30 minutes
2 lb lamb meat with bone, cut into 3 inch pieces
Whole garam masala (4 cloves, ½ inch cinnamon, 2 cardamoms, 2 bay leaves, 1 tsp fennel seeds)
1/2 tsp black pepper seeds
1 tsp ginger garlic paste
3 cups onion diced
6 cups tomatoes diced
1 cup cilantro leaves
2 tsp garlic cloves
2 tsp finely chopped, fresh ginger
4 Tbsp oil
3 tsp red chili powder (Reduce the amount if you require less spicy, this curry is Hot!)
2 tsp cilantro seed powder
1/4 tsp turmeric powder
1 tsp garam masaa powder
1/2 tsp cumin/jeera powder
Salt to taste
Prep the vegetables and assemble the required ingredients.
Use a large, heavy-bottom pot. Over medium-high heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add onion, garlic and ginger paste. Let the onions cook to a golden brown. Remove about 3/4th of this mixture into a blender.
Add lamb over the rest of the mixture in the pan and saute.
After about 5-7 minutes, when the lamb has browned, reduce the heat to medium; add in the powders, salt and combine. Cook for about 5 minutes until the powders are aromatic.
While the lamb cooks, add tomatoes, cilantro, whole ginger and garlic, and pepper seeds to the cooled onion mixture in the blender and puree.
Pour the tomato puree over the lamb mixture. Stir to combine and pressure cook for 2 to 3 whistles. You may also cook covered for about 30 minutes on medium heat. The tenderness of the lamb will differ, so watch to see how cooked you prefer. Check salt, and add more if needed.
The oil from the lamb as well as the curry would have separated. The meat should cook through completely. Turn off the heat right about now. Pour out the floating oil and remove. Many prefer to keep it, as it adds extra flavor. Garnish with chopped fresh cilantro and onions. Serve piping hot with steamed rice or chapatis and a light yogurt salad. Enjoy!