Pressure Cooker: Lamb Curry 02 by Recipe Cottage

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	Lamb Curry 02

		Lamb Rogan Josh Serves 4 to 6 2 lbs (1 kg) lamb, trimmed and cut into chunks 1/2 cup (125 mL) plain yogurt 4 green cardamom pods, ground in a mortar and pestle or coffee grinder 1 small cinnamon stick, ground or 1/2 tsp (2 mL) ground cinnamon 2 tsp (10 mL) paprika 1 tsp (5 mL) turmeric 1 tsp (5 mL) ground coriander 1 tsp (5 mL) ground cumin 1/2 tsp (2 mL) cayenne pepper 2 tsp (10 mL) garam masala 2 cups (500 mL) canned tomatoes 2 cloves garlic, peeled 1 large onion, chopped 1 2-inch (5 cm) piece of ginger root 3 tbsp (45 mL) vegetable oil 1 cup (250 mL) water 2 tbsp (25 mL) chopped cilantro Stir together lamb and yogurt. Add ground cardamom, cinnamon, paprika, turmeric, coriander, cumin and cayenne. Mix well. Cover and refrigerate overnight. In a food processor, combine garam masala, tomatoes, garlic, onions and ginger. Zap until pureed. In a pressure cooker, heat oil over medium heat. Add tomato mixture and cook for 5 minutes. Stir in lamb and yogurt. Add water. Lock the lid in place and bring cooker up to full pressure over medium-high heat. Reduce heat to medium-low, and cook for 20 to 25 minutes. Remove from heat and release pressure quickly. Remove lid and bring to boil. Reduce heat and simmer until thick. Stir in chopped cilantro just before serving. Serve over basmati rice.