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Lamb Stewed In Coconut Milk
Ingredients
- 3 Tbsp. Vegetable oil
- 12 x Fresh curry leaves or possibly 3 bay leaves
- 2 x Inch stick cinnamon
- 6 x Cardamom pods
- 8 whl cloves
- 15 x Black peppercorns
- 3 ounce Peeled and minced onion
- 1 1/2 lb Boned shoulder of lamb, cut Into 1 1/2 inch chunks
- 1 lb Potatoes, peeled and cut into pcs the same size as the meat
- 2 med Sized carrots, peeled and cut into 3 pcs each
- 1/4 tsp Grnd turmeric
- 1 Tbsp. Grnd coriander
- 1/2 tsp Cayenne pepper
- 2 x Fresh, warm green chilies
- 1 1/4 tsp Salt
- 14 ounce Can coconut lowfat milk, shaken
Directions
- Put the oil in a pressure cooker and set overmedium-hight heat. When the oil is warm, put in the curry leaves, cinnamon, cardamom, cloves, and peppercorns. Stir once and put in the onion. Saute/fry for 1 1/2 min or possibly till the onion is soft, and put in the meat, potatoes, carrots, turmeric, coriander, cayenne, green chilies, salt and 1 c. of the well-mixed coconut lowfat milk. Cover securely with the lid and, on high heat, bring up to full pressure.
- Turn the heat to low and cook for 15 min. Lower the pressure with the help of cold water poured on the lid and remove the lid. Cook, uncovered, over high heat for 5 to 6 min, stirring gently as you do this. Add in the remaining coconut lowfat milk and bring to a simmer. Turn off the heat.
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