Lamb Stewed in Coconut Milk

• vegetable oil↗3 tablespoons
• bay leaves (or 12 fresh curry leaves)↗3
• inches cinnamon sticks2
• cardamom pods↗6
• whole cloves↗8
• black peppercorns↗15
• cup chopped onion1⁄3 cup
• lbs boneless lamb shoulder, cut into 1 1/2 inch chunks↗1 1⁄2 lbs
• lb potato, peeled and cut in chunks↗1 lb
• med-sized carrots, peeled and cut into chunks2
• teaspoon ground turmeric↗1⁄4 teaspoon
• tablespoon ground coriander↗1 tablespoon
• teaspoon cayenne pepper↗1⁄8 - 1⁄2 teaspoon
• fresh hot green chili pepper↗1 -2
• teaspoons salt↗1 1⁄4 teaspoons
• (14 ounce) can coconut milk, well stirred↗1

Step-by-step instructions

1. 1

   Put oil in a pressure cooker and set over medium heat. When the oil is hot, put in the curry leaves (if using), cinnamon, cardamom, cloves and peppercorns. stir once and put in the onion.

2. 2

   Saute for 1 1/2 minutes or till onion is soft and put in the meat, potatoes, carrots, turmeric, coriander, cayenne, green chiles, salt and 1 cup of the well stirred coconut milk.

3. 3

   Cover securely with lid and on high heat, bring up to full pressure.

4. 4

   Turn heat to low and cook for 15 minutes.

5. 5

   Lower pressure with the help of cool water poured on the lid and remove the lid. Cook, uncovered, over high heat for 5 to 6 minutes, stirring gently as you do so.

6. 6

   Add the remaining coconut milk and bring to a simmer.

7. 7

   Saute cinnamon sticks, cardamom pods, cloves, peppercorns (or powdered versions of the spices) and onions in the oil till onion is soft.

8. 8

   Add meat, potatoes, carrots, chiles, remaining seasonings, the stirred coconut milk and 3/4 cup water.

9. 9

   Bring mixture to a boil, reduce heat and simmer for about an hour.

10. 10

    When meat and vegetables are tender and sauce somewhat thickened, uncover and increase heat slightly to reduce liquid if necessary.