*  Exported from  MasterCook Mac  *
 
             Safed Gosht - Lamb Stewed in Coconut Milk - India
 
 Recipe By     : Madhur Jaffrey’s  Quick & Easy Indian Cooking
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Madhur Jaffrey’s  Quick          Madhur Jaffrey
                 India
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tbsps         vegetable oil
   12                    12 fresh curry leaves -- or 3 bay leaves
    2      inch piece    stick cinnamon
    6      pods          cardamom
    8                    whole cloves
   15                    black peppercorns
      1/3  c             onion -- chopped
    1 1/2  lbs           shoulder of lamb -- cut in 1 1/2″ cubes
    1      lb            potatoes, peeled -- cut in 1 1/2″ cubes
    2      med           carrots, peeled -- cut in 3 pieces each
      1/4  tsp           ground turmeric
    1      tbsp          ground coriander
      1/4  tsp           cayenne pepper -- or to taste
    2                    fresh hot green chilies
    1 1/4  tsps          salt
    1      14 oz can     coconut milk -- stirred
 
 Put oil in a pressure cooker and set over medium-high heat. When oil is
 hot, put in curry leaves, cinnamon, cardamom, cloves, and peppercorns.
 Stir once and put in onion. Saute for 1 1/2 minutes or until onion is
 soft, and put in meat, potatoes, carrots, turmeric, coriander, cayenne,
 green chilies, salt and 1 cup of the stirred coconut milk. cover
 securely with lid and on high heat bring up to full pressure. Turn the
 heat to low and cook for 15 minutes. Lower pressure with cool water
 poured on lid and remove lid. Cook uncovered over high heat for 5-6
 minutes, stirring gently as you do this. Add remaining coconut milk and
 bring to simmer. Turn off heat.
 
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 Per serving (excluding unknown items): 391 Calories; 29g Fat (58%
 calories from fat); 7g Protein; 42g Carbohydrate; 0mg Cholesterol; 721mg
 Sodium
 
 
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