Ingredients

• 500 gm. lamb or mutton pieces, with or without bones, as you like. Any part of lamb will work, but I mostly use shoulder or leg.

• 1 1/2 tbsp. sunflower or other oil

• 1 tsp. cumin seeds

• 1/2 cupful or 1 medium-large onion*, peeled and roughly chopped

• 2 medium sized fresh tomatoes, roughly chopped or 1 cup tinned tomatoes

• 1/2 teaspoon salt, adust to taste

• 2 cloves garlic, grated or crushed

• 1/2 inch piece of peeled and grated ginger root

• 1 level tsp. red chilli powder or a couple of fresh red chillies. Adjust amount to taste

• 3/4 tsp. turmeric powder

• 1/2 tsp. ground coriander seeds

• 1 tsp. Garam Masala

• 1 tsp. garam masala

• 1 handful fresh coriander leaves, chopped

• *In the picture here, I have used leftover pre-fried onions, but raw onions are fine

Instructions

1. Place the onions, tomatoes, ginger, garlic and all the spices, except Garam Masala, in a blender and blend them to a paste.

2. Heat the oil in a pressure cooker and add cumin seeds.

3. As soon as they crackle, add the blended paste. Fry on medium heat ntil oil begins to shine at the edges and the mass begins to come off the pan.

4. Add the lamb, and stir fry to mix everything well.

5. Add water, around 1- 1 1/2 cup. The amount of water depends upon how thick or thin you want your gravy to be. We like it medium thick, that needs a spoon to eat with.

6. Close the pressure cooker and cook under pressure for 15-20 minutes. Lamb takes less time to cook than mutton.

7. Let the pressure cooker cool down. Open the lid.

8. Check that the meat is cooked. Taste and adjust seasoning.

9. Add garam masala and half the coriander leaves. Stir and close the lid, allowing the flavours to infuse.

10. Serve piping hot, with a sprinkling of the remaining coriander leaves, with fresh Chapatties or Naan.