Weekday Lamb Curry

Step 1: Heat Oil and Temper Spices

Heat 1/3 cup of mustard oil over a medium flame in a pressure cooker. Add 2 small bay leaves, 1 tsp of cumin seeds, and 3/4 tsp of fenugreek seeds. Sauté for a few seconds until fragrant.

Step 2: Sauté Onions

Add 2 medium-sized sliced onions to the oil and sauté until the onions become slightly brown at the edges.

Step 3: Add Ginger Garlic Paste

Add 1 tbsp of ginger garlic paste and sauté for about 1 minute until the raw smell disappears.

Step 4: Sauté Lamb Pieces

Add 1 kg of lamb curry pieces to the cooker and sauté for 10 minutes over a medium flame, stirring occasionally, until the lamb changes color.

Step 5: Add Dry Spices and Salt

Add 1 tsp of crushed black pepper, 3/4 tsp of ground turmeric, 1 tsp of ground coriander, 1 tsp of ground red chilli, 1 tsp of chilli flakes, 1 tsp of ready-made meat masala, and salt to taste. Mix well to coat the lamb pieces evenly with the spices. Sauté over a low flame for 5 minutes.

Step 6: Add Tomato Paste and Water

Add 1 1/2 tbsp of tomato paste and 2 1/2 cups of water to the lamb. Mix everything thoroughly.

Step 7: Pressure Cook the Lamb

Close the pressure cooker lid and pressure cook over a medium flame for 20 minutes (or until 3 whistles are heard).

Step 8: Release Pressure and Boil

Let the pressure cool down naturally before opening the lid. Once opened, bring the curry to a boil and cook over a high flame for 5 minutes, allowing the gravy to thicken slightly.

Step 9: Garnish and Serve

Add some chopped coriander leaves to the curry and mix well. The Weekday Lamb Curry is now ready to be served. Serve hot with rice or any bread of your choice.

• Serve with rice or any bread of your choice.

• Adjust spice levels to your preference by adding more or less chili.

• For a thicker gravy, cook for a few extra minutes after adding coriander leaves.