Lamb Stewed In Coconut Milk

Photo: flickr user rovingI

Ingredients

3 tablespoons Vegetable oil

12 Fresh curry leaves or 3 bay leaves

2 Inch stick cinnamon

6 Cardamom pods

8 whl cloves

15 Black peppercorns

3 ounces Peeled and chopped onion

1 1/2 pounds Boned shoulder of lamb, cut

inch Into 1 ½ chunks

1 pound Potatoes, peeled and cut into pieces the same size as the meat

2 mediums Sized carrots, peeled and cut into 3 pieces each

1/4 teaspoon Ground turmeric

1 tablespoon Ground coriander

1/2 teaspoon Cayenne pepper

2 Fresh, hot green chilies

1 1/4 teaspoons Salt

14 ounces Can coconut milk, shaken

Preparation

Put the oil in a pressure cooker and set overmedium-hight heat. When the oil is hot, put in the curry leaves, cinnamon, cardamom, cloves, and peppercorns. Stir once and put in the onion. Saute for 1 1/2 minutes or until the onion is soft, and put in the meat, potatoes, carrots, turmeric, coriander, cayenne, green chilies, salt and 1 cup of the well-mixed coconut milk. Cover securely with the lid and, on high heat, bring up to full pressure.

Turn the heat to low and cook for 15 minutes. Lower the pressure with the help of cool water poured on the lid and remove the lid. Cook, uncovered, over high heat for 5 to 6 minutes, stirring gently as you do this. Add the remaining coconut milk and bring to a simmer. Turn off the heat.