Page 125 - UMass2018_CookBook

Preparation
1. In a skillet over medium heat, com-
bine the coriander, cumin, poppy seeds, almonds, brown cardamom, peppercorns, cloves, coconut and whole red chiles and heat until toasted. Using a mortar and pestle or a spice grinder, grind the toasted spices with the ginger, garlic and nutmeg to a smooth paste using a little water.
2. Heat the oil in a pressure cooker for about 2 minutes. Add the bay leaves, cinnamon stick and green cardamom and stir for a few seconds, then add the onions and cook, stirring occasionally, until golden brown. Add the ground spice paste, tomato purée, turmeric and chile powder and stir well.
3. Add 1 tablespoon of the curd to the mixture in the cooker and stir until blended. Add the remaining curd in the same way, 1 tablespoon at a time. Fry until the oil shows separately. Add the salt and lamb shoulder and cook until the meat is browned. Add the water and stir well.
4. Close the pressure cooker and bring to full pressure on high heat. Reduce the heat and cook for 10 to 15 minutes.
5. Remove the cooker from the heat, allow it to cool and release steam naturally. Open the cooker.
6. Serve with rice or Indian breads like, naan, roti or paratha.
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