Lamb browned in its sauce (lamb kosha)

Ingredients

Marinade and meat

• 500 g (1lb 2oz) lamb neck fillet, cut into 2 cm (¾  inch) chunks
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1½  tsp olive or mustard oil
• 2 tbsp Greek yogurt

Sauce

• 2 tbsp olive or sunflower oil
• 1 tsp caster sugar
• 1 medium onion, roughly chopped
• 1 tsp finely grated or crushed garlic
• 1 tsp peeled, finely grated root ginger
• 1 tsp chilli powder
• 4 tomatoes, quartered
• 1 tsp garam masala

Marinating time 4 hours or overnight

Instructions

Combine the meat with all the marinade ingredients in a non-reactive bowl, mix well, cover and leave in the refrigerator for at least 4 hours, or overnight.

Pour the oil for the sauce into a pressure cooker (or see the recipe introduction) and set it over a medium heat. When it’s hot, add the sugar and stir occasionally for 1 minute as it dissolves. Add the onion and sauté for 30 seconds, then stir in the garlic and ginger. Fry for 10 minutes, or until the onion is browned. Spoon in the chilli powder and mix well. Increase the heat to medium-high and add the tomatoes. Cook for 1 minute, then add the meat and its marinade. Brown the meat well on all sides for 6-7 minutes. The tomatoes and meat will release plenty of juices. Mix, then seal the lid. Heat to full pressure. Reduce the heat to very low and cook under pressure for 20 minutes. Turn off the heat and allow the pressure to drop by itself.

Open the lid and return the pan to a high heat. Bring to a boil and add the garam masala. Stir for 10 minutes to reduce the sauce, until it is thick and the oil separates, then serve.