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Cooked by: Chef / Last Modified: 1/30/2008 / Base: Lamb / Number of Servings: 4 |
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Directions: Put the oil in a pressure cooker and set overmedium-hight heat. When the
oil is hot, put in the curry leaves, cinnamon, cardamom, cloves, and
peppercorns. Stir once and put in the onion. Saute for 1 1/2 minutes or
until the onion is soft, and put in the meat, potatoes, carrots, turmeric,
coriander, cayenne, green chilies, salt and 1 cup of the well-mixed coconut
milk. Cover securely with the lid and, on high heat, bring up to full pressure.
Turn the heat to low and cook for 15 minutes. Lower the pressure with the
help of cool water poured on the lid and remove the lid. Cook, uncovered,
over high heat for 5 to 6 minutes, stirring gently as you do this. Add the
remaining coconut milk and bring to a simmer. Turn off the heat.
| Ingredients:
3 Tablespoon(s) Vegetable oil
12 Fresh curry leaves
2 Inch stick cinnamon
6 Cardamom pods
8 Whole cloves
15 Black peppercorns
3 Ounce(s) Peeled and chopped onion
1 1/2 Pound(s) Boned shoulder of lamb
1 Pound(s) Potatoes, peeled and cut
2 medium Sized carrots, peeled
1/4 Teaspoon(s) Ground turmeric
1 Tablespoon(s) Ground coriander
1/2 Teaspoon(s) Cayenne pepper
2 Fresh, hot green chilies
1 1/4 Teaspoon(s) Salt
14 Ounce(s) Can coconut milk, shaken |
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