- 1/3 cup oil
- 2 onions, finely chopped
- 1 tablespoon freshly grated ginger
- 1 2-inch) cinnamon stick, broken
- 2 or 3 cardamom pods
- 4 to 6 cloves
- 1½ teaspoons coarsely ground black pepper
- 1½ pounds lamb, trimmed of fat and cut into cubes
- 1 teaspoon turmeric
- 1½ teaspoons salt
- 2 or 3 tomatoes, cut into small pieces
- 1 large potato (about ½ pound), peeled and cut into small pieces, or 3 or 4 smaller potatoes, peeled and halved
- 1/3 cup chopped cilantro
- 1 cup chopped cremini mushrooms (also called baby bella mushrooms)
- 2 or 3 dried red chilies
- Heat the oil in a pressure cooker or heavy-bottomed pot and add the onions and ginger and sauté for 4 to 5 minutes.
- Add in the cinnamon stick, cardamom pods, cloves, black pepper, and lamb. Mix well and add in the turmeric and salt. Cook stirring for a good 10 to 15 minutes, until the lamb is well browned.
- Stir in the tomatoes, potatoes, and 1½ cups water and bring to a simmer. Cover and cook under pressure for 15 minutes or on the stovetop, uncovered, on low heat for 45 minutes, until the lamb is tender and the gravy is thick.
- Cool slightly and remove the cover from pressure cooker if used.
- Add in the cilantro, mushrooms, and red chilies and cook for another 3 to 5 minutes. Serve.