Safed Gosht - Lamb Stewed In Coconut Milk

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
12		Fresh curry leaves - ¥or 3 bay leaves
1		Stick cinnamon
6		Cardamom
8		Whole cloves
15		Black peppercorns
1/3 cup	20g / 0.7oz	Onion - chopped
1 1/2 lbs	681g / 24oz	Shoulder of lamb - cut in 1 1/2" cubes
1 lb	454g / 16oz	Potatoes - peeled, cut in 1 1/2" cubes
2		Carrots - peeled, cut in 3 (medium) pieces each
1/4 teaspoon	1.3ml	Ground turmeric
1 tablespoon	15ml	Ground coriander
1/4 teaspoon	1.3ml	Cayenne pepper - or to taste
2		Fresh hot green chilies
1 1/4 teaspoons	6.3ml	Salt
1		Coconut milk - stirred

Recipe Instructions

Put oil in a pressure cooker and set over medium-high heat. When oil is hot, put in curry leaves, cinnamon, cardamom, cloves, and peppercorns. Stir once and put in onion. Saute for 1 1/2 minutes or until onion is soft, and put in meat, potatoes, carrots, turmeric, coriander, cayenne, green chilies, salt and 1 cup of the stirred coconut milk. cover securely with lid and on high heat bring up to full pressure. Turn the heat to low and cook for 15 minutes.

Lower pressure with cool water poured on lid and remove lid. Cook uncovered over high heat for 5-6 minutes, stirring gently as you do this. Add remaining coconut milk and bring to simmer. Turn off heat.

Source:
Madhur Jaffrey's Quick and Easy Indian Cooking

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