Lamb staple in our home!

Whilst living in Bangalore years ago, I learned how to make one of my favorite chutneys from Sheela. Then, I bought and fell in love with the pressure cooker thanks to her too! The combination of the two things I love has led me to create this lamb staple in our home!

Mint Chutney Lamb Stew

The Ingredients

For the mint chutney

200 g Greek style yogurt

2 cups of mint leaves only

3 Birds Eye Chillies (or more if you prefer it spicier)

salt and pepper

For the stew

1 kg of bone in lamb shoulder, cubed

3 limes, juice only

1 yellow onion, chopped

3 cloves of garlic, minced

2 tablespoon canola oil

4 carrots, peeled and cut into large chunks

4 tomatoes, cut into wedges

Salt and pepper

Fresh coriander, chopped (optional)

First, prepare the mint chutney by placing all the ingredients with just half the yogurt into a chopper or Bamix. Blend. Then, pour the blended mix into a bowl along with the rest of the yogurt. Taste and set it aside.

Next, I like to rinse my uncooked lamb with lime juice and salt before cooking to rid away the gamey smell. Honestly, I don’t exactly know the science behind this but somehow this has worked well for me and I have even managed to convince those that don’t care for lamb to finally enjoying this dish! Hurrah!

Once rinsed, place lamb in a container and add the mint chutney. Mix it well, cover and place it in the refrigerator for at least an hour. Preferably overnight.

When ready to cook, place a pressure cooker on the stove and heat the oil on medium high heat. Add the onions and garlic. Sauté them for a minute. Then, add the entire bowl of lamb and chutney mixture into the pressure cooker. The lamb should be submerged in liquid. If not, add some water. Next, add the carrots and tomatoes.

At this time, cover the pot, turn the heat on high and wait for the first whistle. As soon as you hear it, start the timer for 18 minutes and turn the heat to medium low. Once the timer sets off, turn off the heat and let it stand for 15 minutes to release the pressure.

Now, taste, season if needed and serve (with or without chopped coriander)!