An old favourite from Madhur Jaffrey’s ” Quick and Easy Indian Cookery.” If you dont have a pressure cooker you can use an ordinary pan. Add 6 fl oz water and cook covered for 50 minutes before uncovering and boiling down the liquid.
Ingredients
- 3 tbsps vegetable oil
- 1 1/2 inch ginger peeled and finely chopped
- 4 plump garlic cloves peeled and finely chopped
- 15 fresh or dried curry leaves
- 1 lb boned lamb shoulder or pork cut into 1 inch cubes
- 2 tsps garam masala
- 1 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp Chilli powder
- 1 fresh hot green chilli finely sliced
- 1/4 tsp salt or to taste
- black pepper
- 1 1/2-2 tsps lemon juice
Servings:
Instructions
- Put the oil in a pressure cooker and set over a medium high heat. When hot put in the ginger, garlic and curry leaves and stir. When the garlic starts to brown put in the meat. Stir once or twice and reduce heat to medium low.
- Add garam masala, cumin, turmeric, chilli powder, green chilli and salt. Stir to mix, add 2 tbsps water and cover tightly. Turn heat to high and bring up to pressure. Lower the heat and cook under pressure for 15 minutes. Remove from the heat and allow pressure to reduce.
- Remove the cover and cook, uncovered, over a high heat until all the liquid has gone and the meat has browned a bit, stirring regularly. Add lots of pepper and lemon juice and stir again.
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