500g stewing lamb
1 onion chopped
olive oil for frying
1 tbls fresh chopped garlic
1 tsp minced ginger
4 cardamom seeds
4 whole cloves
1 tsp chilli powder
2 cinnamon sticks
1 tsp tumeric
1 tsp coriander powder
1 tsp cumin powder
Himilayan salt
a little sweetner of choice
1 x box crushed tomatoes
water as needed


Brown the meat in olive oil in a pressure cooker. Remove the meat to a plate and sauté onion for a few minutes. Add garlic and ginger to onion. Mix and sauté a little longer. Add the rest of the ingredients excepting the tomatoes and water and mix well. Cook for a few minutes. Add the meat back to the pot and mix well. Now add the tomatoes and a little water. Mix well. Your sauce should be the perfect consistency. If it seems a little too thick, add a little more water. Pressure cook for 50 minutes. I added some cubed orange sweet potatoes once the meat was cooked and pressure cooked them for a further ten minutes. Serve with some steamed vegetables on the side.

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