Recipe CookBook

Safed Gosht - Lamb Stewed in Coconut Milk

Serves 4

Ingredients:

3 tbsps vegetable oil

12 fresh curry leaves -- or 3 bay leaves

2 inch piece stick cinnamon

6 pods cardamom

8 whole cloves

15 black peppercorns

1/3 c onion -- chopped

1 1/2 lbs shoulder of lamb -- cut in 1 1/2" cubes

1 lb potatoes, peeled -- cut in 1 1/2" cubes

2 med carrots, peeled -- cut in 3 pieces each

1/4 tsp ground turmeric

1 tbsp ground coriander

1/4 tsp cayenne pepper -- or to taste

2 fresh hot green chilies

1 1/4 tsps salt

1 14 oz can coconut milk -- stirred

Preparation Time: 25 min

Method:

1-Put oil in a pressure cooker and set over medium-high heat. When oil is hot, put in curry leaves, cinnamon, cardamom, cloves, and peppercorns.

2-Stir once and put in onion. Saute for 1 1/2 minutes or until onion is soft, and put in meat, potatoes, carrots, turmeric, coriander, cayenne, green chilies, salt and 1 c of the stirred coconut milk.

3-Cover securely with lid and on high heat bring up to full pressure. Turn the heat to low and cook for 15 minutes. Lower pressure with cool water poured on lid and remove lid.

4-Cook uncovered over high heat for 5-6 minutes, stirring gently as you do this. Add remaining coconut milk n bring to simmer. Turn off heat.