Lamb Kadai Gosht

A pressured cooked lamb curry with mild spices. "Kadai Gosht" refers to the similar style from Pakistan. Served with yogurt mixed with cucumber and carrot. Inspired by VahRehVah (https://www.vahrehvah.com/kadai-gosht-mutton) with a few twists. Approximate method: 3 dried red chilli deseeded 2 tsp coriander seed 1 tsp cumin seed 1/2 tsp black cumin seed 1/2 tsp fennel seed - Roast over medium heat and grind 1kg lamb leg deboned and trimmed of excess fat 80ml rice bran oil (or Ghee would be good) - Fry including bone until sealed and golden and remove 1 medium onion - Add to lamb oil and saute for 10 mins 3 cloves garlic (about 20 grams) - Saute for 30 seconds 2 tomatoes, diced - Add this and spices to mix with 1/2 cup of water. Bring to simmer and pressure cook for 30 mins Once tender add in 1/2 cup of plain yogurt, vegetables, small handful of mint and coriander, about 20 grams of julienne ginger.

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