Mutton curry

Method

1. 1 Marinate the lamb with yogurt, turmeric, and crushed ginger and garlic for 1 hour.
2. 2 Sauté the thinly sliced onions for 15 minutes until they turn a deep brown, forming the base of the sauce.
3. 3 Add chopped tomatoes and chili powder and cook for 12 minutes until thickened into a sauce.
4. 4 Add the lamb and marinade to the pan and stir-fry for 10 minutes until the meat is seared.
5. 5 Pour in just enough water to cover the meat and simmer in a covered pot for 60 minutes until the meat is tender and falls apart from the grain.
6. 6 Simmer for 10 minutes until the oil rises to the surface, then sprinkle with garam masala and herbs.

With an appliance

• Pressure cooker 1 hr

  Replace step 5: Incubate under high pressure for 25 minutes, then release the pressure naturally and boil for 10 minutes.