Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Bonned sholder of lamb - cut in

  2. 1" cubes

  3. 1 lb 454g / 16oz Onion - finely chopped (small)

  4. 1 Fresh ginger root - finely chopped

  5. 1 Tomato - finely chopped (medium)

  6. 1/2 cup 8g / 1/3oz Fresh cilantro leaves - finely chopped

  7. 2 Fresh hot green chilis - cut in fine ring, with Seeds

  8. 1/4 teaspoon 1 1/3ml Ground turmeric

  9. 2 teaspoons 10ml Garam masala

  10. 1 teaspoon 5ml Ground cumin

  11. 1/4 cup 59ml Plain yogurt

  12. 1 tablespoon 15ml Tomato paste

  13. 3/4 teaspoon 3.8ml Salt or to taste

  14. 3 tablespoons 45ml Vegetable oil

  15. 4 Garlic - finely chopped Fresh ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put all ingredients except oil, garlic and black pepper into bowl and mix. Put oil in pressure cooker and set over medium-high heat. When oil is hot, put in garlic. Stir until garlic pieces turn medium brown. Put in the seasoned meat and stir once or twice. Turn heat to medium. Cover pressure cooker tightly and bring up to pressure slowly. Cook lamb and pork 15 minutes and beef 20 at full pressure. Remover pressure quickly with cool water poured on lid. Uncover, cook over high heat, stirring gently, until sauce is thick. Add and stir in black pepper.


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