Yields:
6 Servings
Difficulty: Difficult
Prep Time: 10 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 10 Mins
I might have a very few selected non-vegetarian recipes but I promise I would bring you the best. When we were growing up Lamb curry was part of our Sunday menu, now our kids are specializing in these recipes. This is one of the recipes by my nephew who loves cooking and cooks this often very passionately. We all enjoy this on a lazy Sunday afternoon, hope you all do the same.
Please follow and like us:
Ingredients
Adjust Servings
Instructions
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Wash and clean the boneless lamb pieces thoroughly.
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In a pressure pan add oil. Once its hot add bay leaf, cardamoms, cinnamon stick, cloves and peppercorns.
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Blend together onions, ginger and garlic and add it to the pan.
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Sauté it on medium heat until it turns brown and add tomatoes, salt, chill powder and coriander powder.
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Add the lamb pieces to the onion and tomato mix. and sauté it for about 25 minutes
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This is how it looks when it is sautéd thoroughly.
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Add a little water to help in the sauteing.
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Add water to this ( a little more than the gravy consistency you prefer). Close the lid and pressure on high for about four whistles.
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Turn the heat off and let it sit till the steam comes out.
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Add few coriander leaves and ginger strips for garnishing, if desired
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Serve it with rice and cut onions.
