Curry Wise, Kitchen Foolish!: Peppered Lamb

I must say I'm loving cooking with the pressure cooker. All I have to do is the prep work and the pressure cooker does the rest. This is my third time using the pressure cooker, but I think I will be using it a lot more in the future.

A couple of  days of ago I made peppered lamb curry in the pressure cooker. This dish required minimal prep work, and the pressure cooker cooks the lamb perfectly.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 5

Ingredients:
1 1/2 lbs of lamb leg (cut in pieces) 
1 1/2 onion (roughly chopped)
1 potato
3 tomatoes (roughly chopped)
1 tsp Ginger-Garlic paste
1 1/2 tsp black pepper
1/2 tsp cumin
1/2 cinnamon stick
2 cloves
1/2 tsp dhaana-jeeru masala
3 tbsp Ghee
1 green chili
Salt to taste
3/4 cup water
Cilantro for garnish

Method:

Add lamb, tomatoes, onions, ginger-garlic, cumin, cinnamon stick, cloves, dhana-jeeru masala, ghee, chili (slit halfway), and salt in the pressure cooker. Cook these ingredients on high heat for about 8 minutes (until the water starts coming out of the lamb). Add water.

Then close the pressure cooker, and after the first whistle turn the heat to medium. Let it cook for extra 15 minutes. 

While the lamb is cooking, do the following: coarsely grind the peppercorn and set it aside. Also, peel the potato and cut it into thick slices and set it aside as well.  

After the fifteen minutes are done, set aside the pressure and do not open until the all the pressure is released. Then add the potatoes, cilantro, and black pepper. Let all this cook on high heat until the potatoes are cooked.

You can serve this dish with khichdi,toasted bread (plain or garlic), and naan.

Let me know how it turns out.