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Finely Chop 2 large fist-sized onions
Fry onions in a pressure cooker. I used a 6.5 Liter pressure cooker. Just bought it for $65 from an Indian store.
Use vegetable oil for frying.
Add ginger paste (2 teaspoons)
Add garlic paste (2 teaspoons)
Add 2 large fist-sized tomatoes finely chopped
Add MDH or Badshah brand Meat Masala (don’t ask me whats in it, because I have no clue – just buy it in an Indian grocery store) – (5-6 teaspoons)
Add MDH brand Garam Masala (Indian store) – (3-5 teaspoons)
Add turmeric powder (Indian store) – (2-3 teaspoons)
The frying will take 10-15 minutes
Add 1 pound lamb (medium sized pieces – with bone. I bought from a local Halal meat store)
Fry the whole thing for 5 more minutes
Add 1 glass of water (the water should just cover the meat)
You could conceivably use chicken stock instead of water. I did not.
Add salt, and chill powder (Indian grocery store) – 2 pinches of salt, ~1-2 teaspoons chili powder
You could get fancy here and add things like tamarind paste – for a little sour taste. I did not.
Close the lid of the pressure cooker and place the little steam stopper(relief valve) in place. Cook till the cooker whistles 7 times (will take ~10-15 minutes).
If you haven’t used a pressure cooker – FYI – When the cooker whistles, it will let out steam accompanied by a pretty loud hissing sound – don’t freak out
Switch off the heat and let the cooker pressure settle down for 30 minutes. Don’t touch it. Just switch off the heat and leave it alone.
Open the cooker to heavenly mutton. Add finely chopped Cilantro (also called ‘Coriander’)
Serve with cooked white rice or roti (Indian bread) (Indian grocery stores sell frozen, semi-cooked thinner rotis – called chapati – just heat ’em up – if you don’t wanna go to an Indian restaurant just for the rotis)
You could add 1 cup of beer or dark rum and two teaspoons of vinegar. It helps tenderize red meat.
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