Lamb Ishtu

Method

1. 1

   Marinate lamb: Cut 750g lamb into medium pieces. Mix with half tsp turmeric, 1 tsp black pepper powder and salt. Marinate 20 minutes.

2. 2

   Make coconut milk: Prepare thick and thin coconut milk from 1 fresh coconut.

3. 3

   Prepare vegetables: Dice 2 potatoes and 1 carrot. Slice 1 large onion, 3 green chillies and 1-inch ginger.

4. 4

   Cook spice base: Heat 2 tbsp coconut oil. Add 3 cardamoms, 3 cloves and 1 cinnamon. Add sliced onion and cook 8 minutes until soft.

5. 5

   Add ginger-garlic and green chilli: Add 1 tbsp ginger-garlic paste and green chillies. Fry 2 minutes.

6. 6

   Add lamb and vegetables: Add marinated lamb and diced vegetables. Toss to coat in the spiced oil.

7. 7

   Add thin coconut milk: Pour 1.5 cups thin coconut milk and salt. Bring to a gentle boil.

8. 8

   Pressure cook: Cover and pressure cook for 5-6 whistles until lamb is tender.

9. 9

   Add thick coconut milk: Open cooker. Reduce to lowest heat. Add thick coconut milk. Stir gently 3-4 minutes. Never boil.

10. 10

    Serve: Adjust salt. Lamb ishtu should be pale and creamy. Serve with appam or bread.