• Lamb/Mutton with bone - 750g - cut into big chunks
• Oil - 4 tblsp
• Cinnamon - 4 cm long thick strip
• Cloves - 2
• Cardamom - 2
• Onion - 1 large or 3 small
• Tomato - 3 large
• Green Chilli - 3 for medium spicy or 5 for extra spicy
• Ginger - Garlic paste - 5 tsp heaped
• Yoghurt (Curd) - 3 tblsp + 2 tblsp for the end
• Potato - 1 large (optional)
• Cashewnuts - 10 (optional)
• Poppy seeds - 1 tsp (optional)
• Tinned Coconut milk - 3 tblsp or 150ml fresh coconut milk
• Lemon juice - 15ml
• Mint Leaves chopped - 1 tblsp
• Coriander Leaves chopped - 1 tblsp
• Water - as required
• Salt - to taste

​​Spice powders:

• Chilli powder - 1/2 tsp
• Coriander powder - 4 tsp​ heaped

​

1. Chop all the onion, tomato and herbs; Slit the chilli.
2. Make fresh coconut milk if you don't have the tinned coconut milk.
3. Grind the poppy seeds and cashewnuts into a fine paste with very little water.
4. Heat a 4-5 litre pressure cooker pan on a stove and add oil.
5. When the oil is hot enough, add cinnamon, cardamom and cloves; Saute for about 1/2 a minute.
6. Add chopped onion to the oil; saute them on a medium heat them until they become translucent.
7. Add chilli and ginger-garlic paste and fry for few minutes.
8. Add chopped tomatoes, chilli powder, coriander powder, salt, lamb/mutton pieces, chopped coriander and mint leaves; fry further for about 4-5 minutes.
9. Add 3 tblsp of yoghurt.Stir it.
10. ** Add about 200ml of water to the pan.
11. ** Cover and leave the heat on medium.
12. ** After the first whistle, reduce the heat to low and pressure cook for about 12-14 minutes.
13. ** Switch off the stove and open the lid once the pressure is gone.
14. ** Add potatoes and pressure cook again for about 5 minutes or upto the two whistles. Switch Off.
15. Add coconut milk, 2 tblsp of yoghurt, cashewnut and poppy seeds paste and more water.
16. Let the curry boil on medium heat for about 3-4 minutes.
17. Add the lemon juice and garnish with coriander leaves.

1. Add about 1.5l of water to the pan of lamb, onion, tomatoes and spices.
2. Put a pan on high heat. Once the water starts boiling, simmer it; Cover and cook on a low heat until the meat is tender enough. It might take about 1 hour 30 minutes or longer.
3. Open the lid, stir few times and make sure that there is enough water left to cook the lamb/mutton.
4. Add potatoes, cover and cook on medium heat for about 8-10 minutes. Add more water if needed.​