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LOCATION: Recipes >> Pressure Cooker >> Lamb Curry 02

Print this Recipe    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


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