Methi lamb curry

The aroma, the color, and the flavor of this lamb curry, is truly mouthwatering.

Serves 4

1 kg/2 lb lamb, cut into 3 inch pieces. washed and drained
12 dry, whole red chilies (preferably byadgi or kashmiri)
1/2 tsp spicy chili powder
1/4 tsp turmeric
4 tsp coriander seeds, or 2 tsp coriander powder
1/3 cup fresh garlic, peeled
1/4 cup ginger, sliced
2 red onions, sliced
3 tomatoes, sliced
1/2 a coconut, grated or 1 cup thick coconut milk
1 tsp whole spices ( 6 cloves, 2 cardamoms, 1/2 inch cinnamon stick)
2 cups methi/fenugreek leaves, finely chopped
1 cup fresh coriander, finely chopped
Salt as needed
1 cup oil

In a cooker pan, add a 1/4 cup oil and place on medium heat.
Add whole spices, red chilies, coriander seeds, garlic, ginger and onions. Roast for 4-5 minutes. Add tomatoes, chili powder, turmeric and coconut.Saute for a minute. Turn off the heat. Let cool.

Grind them all to a fairly fine masala paste.
 In the same cooker pan, on medium heat. Add 3/4 cup oil.
Add chopped methi and coriander leaves. Saute until aromatic. Turn up the heat to medium-high.
Add the drained lamb pieces and roast well until the raw smell is gone, about 7-10 minutes.
Pour in the ground masala paste and add salt as needed. Cook for 5 minutes.
Now pour 3 cups water, less or more depending on how thick or how runny you like the curry. If you are using coconut milk, instead of grated coconut, this is the time you add it in.

Close the pressure cooker and cook the curry until it releases 3 whistles, or until the meat is cooked. 

Once the cooker pressure cools down and you open the lid, stir the curry and take in the aroma. It will fill your heart and get your mouth watering in no time!

Serve  hot with ragi mudhe (steamed ragi flour dough) or soft rice. Garnish with raw onions and coriander. Enjoy!