- 2 fresh long green chillies
- 2 tablespoons ghee or butter
- 600g boned lamb leg, chopped coarsely
- 2 large brown onions (400g), sliced thinly
- 3 cloves garlic, crushed
- 4cm piece fresh ginger (20g), grated
- 3 cloves
- 4 green cardamom pods, bruised
- 2 cinnamon sticks
- 2 teaspoons coarsely ground black pepper
- 2 medium tomatoes (300g), chopped finely
- 70g natural yoghurt
- 125ml water
- 60ml lemon juice
- 4 tablespoons finely chopped fresh coriander
- Finely chop 1 of the chillies finely shred remaining chilli.
- Heat half the ghee or butter in 5.5 litre pressure cooker cook lamb, in batches, until browned. Remove from the cooker.
- Heat remaining ghee or butter in the 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, yoghurt and the water secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure cook 25 minutes.
- Release pressure using the quick release method (using tongs to turn the pressure valve on top of the cooker to open the valve and release the steam) remove lid. Stir in juice season to taste. Serve sprinkled with coriander and shredded chilli and accompanied by steamed white long-grain rice, if liked.
Tips: If you prefer a milder version, reduce the amount of pepper and chilli. You can also serve it with an extra dollop of yoghurt if you like. Recipe suitable to freeze.
Wendy’s Christmas Eve Barbecued Leg of Lamb
Mary Berry’s Beef and Ale Stew with Horseradish Spiral Dumplings
Joe Wicks’ Sweet Potato Shakshuka
Anjula Devi’s Pulled Lamb with Fiery Mint Chutney
Joe Wicks’ Bad Boy Chilli Con Carne
Yorkshire Pudding Burger
Slow-Cooked Port & Venison Casserole with Oatmeal & Parsley Dumplings
Spicy Meatball Popovers with Lemon & Chive Yoghurt