Name: Hot-peppered lamb curry
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 fresh long green chillies; 2 tablespoon ghee; 600 gram (1¼ pounds) boned lamb leg, chopped coarsely; 2 large_piece (400g) brown onions, sliced thinly; 3 clove garlic, crushed; 4 centimetre (1½-inch) (20g) piece fresh ginger, grated; 3 cloves; 4 green cardamom pods, bruised; 2 cinnamon sticks; 2 teaspoon coarsely cracked black pepper; 2 medium_piece (300g) tomatoes, chopped finely; 1/4 cup (70g) yogurt; 1/2 cup (125ml) water; 1/4 cup (60ml) lemon juice; 1/3 cup fresh coriander (cilantro), finely chopped

Ingredients

2 fresh long green chillies

2 tablespoon ghee

600 gram (1¼ pounds) boned lamb leg, chopped coarsely

2 large_piece (400g) brown onions, sliced thinly

3 clove garlic, crushed

4 centimetre (1½-inch) (20g) piece fresh ginger, grated

3 cloves

4 green cardamom pods, bruised

2 cinnamon sticks

2 teaspoon coarsely cracked black pepper

2 medium_piece (300g) tomatoes, chopped finely

1/4 cup (70g) yogurt

1/2 cup (125ml) water

1/4 cup (60ml) lemon juice

1/3 cup fresh coriander (cilantro), finely chopped

Method

1.Finely chop one of the chillies, finely shred remaining chilli.

2.Heat half the ghee in 6-litre (24-cup) pressure cooker, cook lamb, in batches, until browned. Remove from cooker.

3.Heat remaining ghee in same cooker, cook onion, stirring, about 5 minutes or until browned lightly. Add garlic and ginger, cook, stirring, until fragrant. Return lamb to cooker with spices, tomato, chopped chilli, yogurt and the water, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 25 minutes.

4.Release pressure using the quick release method, remove lid. Stir in juice, season to taste. Serve sprinkled with coriander and shredded chilli, if you like.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. This is a hot curry. If you prefer a milder version, reduce the amount of pepper and chilli. You can also serve it with an extra dollop of yogurt if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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