Leg of Lamb Curry

I have been wanting to cook lamb for a while now. We live in Oxford, MS and we need to drive all the way to Memphis (and hour & few mins drive)to get lamb, fresh seafood and Indian veggies/groceries. At the farmers market in Memphis we found lamb and I brought back some to make some lamb curry. Being from Bombay "mutton" kebabs, curry and biryani are our favorite dishes and I was immediately in my gluttonous dreamland of Bombay Mughlai food and was brought back to reality soon by hubby! ;(

So here I am thinking of what to make of all this lamb and then I decided to cook some curry ad serve with paav!

Ingredients:

1 kg leg of lamb/mutton
2 tblspn ginger-garlic paste
1 tsp Everest Kitchen King Masala
1 tblspn Tandoori Masala
1 tblspn Corriander-Cummi powder
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
1/2 cup Yogurt
Whole spices (star anise, cinnamon, cardammom, cloves, peppercorns, mace, nutmeg grated, bay leaves)
1 onion Chopped
1 big/2 small tomatoes chopped
2 tsp Kasuri Methi
1/2 cup cashew paste (cashews soaked in hot water and ground to paste)
2 big potatoes cut into big pieces
Salt as per taste & sugar (1tspn)
Oil (I used mustard oil as it enhances the flavor of meat dishes)
Few sprigs of Cilantro/Corriander leaves for garnishing
Method


Marinate the meat & potatoes with ginger-garlic paste, kitchen king masala, tandoori masala, corriander-cummin pwd, red chilli & turmeric pwd, salt & yogurt for 30 mins
Heat mustard oil in pressure cooker fry whole spices add sugar and chopped onions,fry till brown then add tomato and cook till soft. Mash tomatoes with the back of a wooden spoon and add the marinated lamb with the marinade & mix well.

Add kasuri methi mix. Add cashew paste mix well add salt & 2 -3 cups water mix and start cooker.
Wait till 3 whistles. Take off whistle when cool and open lid adjust spices (if needed).cook more till desired quantity of gravy is achieved. Adjust salt. Garnish with cilantro.
Serve with paav/rice.