2 lbs. baby lamb leg, cut in stew pieces
2 medium onions, cubed blanched and blended to a paste
1 Tbsp. ginger paste
2 tsp. garlic paste
1 Tbsp. Kashmiri mirch or paprika
salt to taste
2 medium onions, cubed blanched and blended to a paste
1 Tbsp. ginger paste
2 tsp. garlic paste
1 Tbsp. Kashmiri mirch or paprika
salt to taste
4 Tbsp. vegetable oil
2 cinnamon sticks
4 large black cardamoms
2 star anise
½ tsp. hing (asafoetida)
2 medium onions, diced
2 medium onions, diced
2 tsp. tomato paste (not ketchup)
1 level Tbsp. dried ginger powder
1 level Tbsp. dried ginger powder
2 Tbsp. Kashmiri mirch or paprika
½ tsp. black pepper powder
½ tsp. cardamom powder
1 heaped Tbsp. roasted fennel seed powder
1 tsp. garam masala
salt to taste
2 Russet potatoes, cubed (optional)
1 cup boiling chicken broth
2 Russet potatoes, cubed (optional)
1 cup boiling chicken broth
Directions:
- Wash lamb and marinate in next 5 ingredients overnight in fridge.
- Heat oil over medium-high heat and temper with hing, cinnamon sticks, black cardamom and star anise.
- Add diced onions and stir-fry until onions are translucent.
- Add lamb pieces along with remaining ingredients except potatoes & chicken broth, pressure cook for 20 minutes and turn heat off.
- Allow lamb to cool in pressure cooker until pressure is totally reduced.
- Turn heat on to medium-high, stir lamb well and add chicken broth & potatoes.
- Lower heat to medium-low, cover and cook until potatoes are tender for about an hour.
- Adjust salt to taste and remove from heat.
- Serve with steamed Basmati rice or naan.
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