Andhra Spicy Lamb Curry

I actually got the idea of this recipe from Srivalli from  Cooking 4 All Seasons. I did make few, very few changes from her original recipe and it came out very well. I enjoyed it with some rice and some parotta too. Yummy yummy dish. It's kind of a rich dish without adding any coconut milk or heavy cream. Hope you all enjoy!!! :)

Ingredients:

Lamb: 1 ½ lb, cut into small pieces

Garlic: 3 cloves whole slighty crushed

Onion: 1 big, diced

Tomato: 1 big, diced

Green chilli: 2, diced

Garlic: 3 cloves, minced

Ginger: 2” piece, grated

Mint leaves: ¼ cup

Cilantro: ¼ cup

Turmeric: ½ tsp

Chili Powder: 2 tsp

Coriander Powder: 3 tsp

Oil & Salt

Method:

1. In a pressure cooker cook lamb along with crushed garlic, mint leaves, ¼ tsp of turmeric powder, salt, and 1 cup of water
2. In a pan heat some oil and sauté onion, minced garlic, ginger, and green chili, along with a pinch of salt for 3-4 minutes in medium heat
3. Add rest of turmeric powder, chili powder, and coriander powder to the onion and cook until the raw smell goes away (I took a ladle of lamb stock from the cooked lamb and added to this mixture and cooked for about 3 minutes)
4. Add cooked lamb along with rest of the stock to the pan and stir well
5. Add diced tomatoes to the pan and cover and cook in medium heat until it simmers (You can add more water if you need more gravy)
6. Check for salt
7. Turn of the heat and add cilantro. Mix well and let it rest covered for 5 more minutes before serving

Serve hot with rice, chappati, or naan!!