Spicy Lamb and Okra Curry
Serves 3-4 persons
500-700 grams good quality lamb meat with bones (use bone marrow and leg portions if possible but anything is good)
Marinate lamb with 1 level small tsp salt, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder and keep for atleast half an hour or overnight.
10 ladyfingers/okra/bhindi washed well, cut into 2″ pieces
1 cup yoghurt
1 tsp cumin seeds
1 tbsp badishep/ fennel seeds
1/2 bunch / 10 sprigs coriander leaves
1/4 tsp turmeric
1 large tomato
1/2 cup water
In a pressure cooker, add 2 tbsps pure desi ghee and once hot, add: 3 bay leaves, 4 cloves, 2″ pc cinnamon stick, 10 peppercorns, 6 whole cardamoms, 5 curry leaves and 1 star anise.
Add the meat (avoid any liquid which has come out from the meat during the marinating process).
Cook on high flame for 10 minutes. As the meat is cooking, add 2-3 chopped green chillies, 6 sliced large cloves of garlic, and 2 large sliced onions and 5 more curry leaves. Stir well until mixture looks golden brown but not burnt.
Now lower the flame to medium, add the ground masala and 1 cup of water. Stir.
Place the lid, place weight and allow one whistle on high flame, then reduce flame to simmer and cook for 20-25 minutes (4-5 whistles).
Switch off flame, release all steam then after 5-7 minutes carefully open the lid of the pressure cooker.
Add one level tsp of salt and add the okra. Cook for 5-7 minutes till okra is soft to press (tender) but not mushy.
Sprinkle chopped coriander leaves.
Serve with plain rice or roti or a good bread.