Lamb Ishtu

Ingredients

• - 400g lamb stew
• - 1 fresh coconut (thick and thin milk extracted)
• - 2 tbsp coconut oil
• - 2 shallots
• - 2 green chillies
• - 1/2 inch ginger
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. Make coconut milk: Prepare thick and thin coconut milk from 1 fresh coconut.
3. Prepare vegetables: Dice 2 potatoes and 1 carrot. Slice 1 large onion, 3 green chillies and 1-inch ginger.
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. Add ginger-garlic and green chilli: Add 1 tbsp ginger-garlic paste and green chillies. Fry 2 minutes.
6. Add lamb and vegetables: Add marinated lamb and diced vegetables. Toss to coat in the spiced oil.
7. Add thin coconut milk: Pour 1.5 cups thin coconut milk and salt. Bring to a gentle boil.
8. Pressure cook: Cover and pressure cook for 5-6 whistles until lamb is tender.
9. Add thick coconut milk: Open cooker. Reduce to lowest heat. Add thick coconut milk. Stir gently 3-4 minutes. Never boil.
10. Serve: Adjust salt. Lamb ishtu should be pale and creamy. Serve with appam or bread.