While the name is meant to mean “hot and oily” I find that this is a pretty basic, robust but mild Kashmir style curry. The lack of coconut milks and the fresh produce also makes this kind of curry quite healthy – which is always a bonus. Using the pressure cooker really speeds up the process from a weekends only 4 hour slow simmer recipe to being able to be completed as something I can make for dinner after work.
- 1.5kg lamb shoulder or leg – trimmed of fat and cut into cubes
- 6 cloves garlic – minced
- 1 tblsp fresh ginger – minced
- 1 cup natural (or greek) yoghurt
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- 1 tsp smoked paprika
- 2 tsp garam masala
- 2 Kashmiri dry red chillies – finely ground
- 3 large onions – pureed with 1/3 cup of water
- 2 tblsp canola oil
- 8-10 cloves
- 1 tsp peppercorns
- 5-6 cardamom pods
- pinch of course salt crystals
- 1 tblsp coriander seeds
- 1 tblsp fenugreek
- 500g fresh tomatoes – chopped into cubes
- 2 cups beef stock
- 2 bay leaves
- 1 cinnamon stick
- 6 medium potatoes – roughly quartered
- In a bowl, mix the spices, garlic, ginger and yoghurt.
- Add the lamb and ensure that is well mixed and coated. If you have time, leave in fridge overnight – otherwise leave to marinade for at least an hour.
- Heat a pressure cooker on high heat
- Puree the onions and water
- Reduce the stove to a low heat, add the oil and onion puree.
- Cook for ~20 minutes, stirring occasionally
- During this time, place the curry spices into a coffee grinder (or use a mortar and pestle) and grind to a powder
- Add the spices to the onions
- Smell the aroma – this is the first of the rewards a cook gets from cooking curries – so remember to stop and smell the spices!
- Cook for a few minutes before turning up the heat to medium-high
- Add the now marinated meat and cook for an additional 10 minutes
- Add the tomatoes, along with the cinnamon stick, two bay leaves and the beef stock and stir for a minute
- Add the potatoes and bring to the boil
- Reduce the heat to low, cover the cooker and allow to pressurise.
- Cook for 45 minutes if you want the meat to remain whole, or 70 minutes for fall apart meat
I suggest making some Jasmine or Basmati rice to accompanythe curry. It’s very mild so there’s no need for Raita or other yoghurt accompaniments.
As always, curries are like wines – they continue to develop their flavours over the next few days, and quite often, people will remark how much better it tastes the next day.