For 4 generous servings you need
20ml canola oil
3 large onions coarsely chopped
1,5kg boneless lamb shoulder 0r 2kg bone-in lamb shoulder
5-6 cm chunk fresh ginger, grated
3-4 fat garlic cloves, crushed
15ml chilli flakes
6-8 cardamom pods, crushed
10ml cumin seeds
2-3 bay leaves
1 can chopped tomatoes
400ml lamb or beef stock (plus extra stock if cooking on stove top)
200ml red lentils
Optional: 200ml plain full fat yogurt
To serve: Rice and warm naan or roti
Turn the pressure cooker to browning setting or heat a heavy based saucepan on the stove top.
Add the canola oil and any fatty pieces of lamb, add the onions and cook them for a few minutes.
Add the lamb and all the spices, ginger and garlic and cook it stirring occasionally for the meat to brown and the spices to develop the flavours.
Once about 70% of the lamb has browned add the tomatoes, stock and lentils.
Stir the mixture well to mix.
Pressure cook for 20 minutes. Leave on the warm setting for another 30-60 minutes.
If using the stove top or oven (180⁰C), cover with a well-fitting lid and allow to simmer for an hour. Stirring occasionally. Top up liquid with stock to avoid cooking dry.
Once cooked, stir through the yoghurt (optional) and serve with warm rice and naan or roti.