Serves: 4
Total Calories: 940
1. Prepare the lentil masala. Then, place the lamb, dal, potatoes, eggplant, pumpkin, squash, small onion, tomato, fenugreek leaves, cilantro (1/2 cup), mint, ginger, turmeric, salt (1 teaspoon or to taste), and 4 cups water in a pressure cooker. Secure the lid of the pressure cooker and cook over high heat until the regulator indicates high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.
2. Carefully open the lid and check to see if the lamb is tender if not, cover, bring up to pressure, and cook under pressure another 1 minute. Or cover and boil until soft, about 1/2 hour.
3. Remove the meat pieces to a bowl and process all the remaining ingredients in a. blender to make a thick and smooth purée. Put the purée back into the pressure cooker, mix in the meat, vinegar, and jaggery, and simmer, uncovered, over medium heat until the meat is fork-tender, about 15 minutes.
4. Meanwhile, heat the oil in a small nonstick wok or saucepan over medium-high heat and cook the large onion and green chili peppers, stirring, until golden, about 5 minutes. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the garlic, masala, coriander, and paprika, stir 1 minute, and mix into the pot with the meat. Transfer to a serving dish, lightly mix in the 1/4 cup cilantro with some of it visible as a garnish, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Parsi Lamb Curry recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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