2 pounds of lamb or goat meat
2 large onions
3 large tomatoes
3 tbp of minced garlic
1 tbp of ginger
1 tbp of chopped green chilies
1 tsp cumin seeds
1tsp coriander powder
2tsp Red chili powder
1 tbp of garam masala powder
1tsp dry mango powder
1 inch piece of cinnamon
1 green cardamom broken
1 bay leaf
2 tbsp chopped coriander leaves
1 tbp of lemon juice.
Salt to taste.
1 tbsp chopped mint leaves
4 tbp oil for cooking
1 cup of water
· Marinate the Meat with salt, coriander powder, dry mango powder, lemon juice, red chili powder and marinate for at least 6 to 8 hours. This can be done a day in advance too.
· Cut up the meat into small sections.
· Dice the onion into small cubes
· Dice the tomatoes into small cubes.
In the pressure cooker, warm up 4 tbp of oil over a medium flame.
Add cumin seeds, 1 bay leaf, 1 inch cinnamon stick, 1cardimum, 2-3 cloves.
Once the spices leave aroma add diced onions. Stir well and cook until the onions turn pink.
Add the tomatoes and let it cook until the water evaporates and oil starts to separate around the sides of the cooker.
Add ginger and garlic when the waters have almost evaporated so the garlic does not get burnt.
Add the meat and give it a good stir.
Fasten the lid of the pressure cooker and let it whistle 4 times—should take about 20 min. Reduce the flame to a slow simmer and cook for another 15 min. Turn off the flame and let it aside until all the steam in the cooker escapes and it’s safe to open the lid of the cooker.
Give the meat a good stir and check if it’s done with a fork. If the meat is not fork tender secure the lid and let it slow simmer for another 10 min. Add a cup of water if the mixture is dry.
Turn off the flame and set the cooker aside so the meat can cook in steam. Open the lid safely. If the meat is done add garam masala powder and garnish it with coriander and mint leaves.