Goat / Lamb -2.2lbs (1 kg)
Coriander Seeds-1 tbsp
Cumin Seeds-2 tsp
Poppy Seeds-1 tbsp
Fresh Coconut grated-2 tbsp
Whole dry Red Chillies - 5 nos (soaked in 1/ cup water for 15 minutes)
Bay leaves-2 nos
Cinnamon Stick-2 nos
Onions-2 no mediums (grated or chopped)
Tomato-1 medium (chopped)
Turmeric powder-1 tsp
Red chilli powder-1 tbsp
Yogurt-3/4 cup (beaten)
Salt to taste
Oil and butter-1/4 cup
In a pan over low heat,dry roast coriander,cumin,poppy seeds,almonds,brown cardamoms,peppercorns.cloves,mace and coconut ,together,until fragrant nd lightly colore,taking care not to over-brown or burn the spice.Allow the spices to cool and tip into a blender along with the red chillies,ginger,garlic .Add water in which the chillies were soaked (1/2 cup)little by little and blend to a smooth ,thick paste.
Meanwhile heat oil and butter medium heat in a large pressure cooker.Tip in bay leaves,cinnamon and green cardamoms,and cook,stirring,until fragrant,about 30 seconds.Add onions and fry over mediums-low heat,stirring often ,until onions are golden brown,about 20 minutes.Now tip in the ground masala paste,tomato,turmeric and chilli powder,and toss well.Let the sauce bubble for 2 minutes.
Stir in yogurt,in tablespoons,and stir -fry until all yogurt is added and the oil separates,about 3-4 minutes.Season with salt,and then add the lamb or goat and fry till the meat is slightly browned,for maximum flavor.Top with 1 cup water and stir well to combine.
Now close the cooker and bring to full pressure on high heat (the cooker whistles when it reaches full pressure). Then reduce heat and cook for another 10 minutes.Take off heat and allow to cool naturally.
Once completely cool,open the lid and skim off the excess fat settled on the top,if you like.Mix well and then return to heat,uncovered ,to reduce if the sauce is too thin.Bring to a boil and cook,stirring,over medium-high heat until the sauce is reduced and thickened slightly.Add more seasoning if needed.
Serve sprinkled with coriander leaves and serve with naan and rice.