Lamb Chinthamani – A South Indian Speciality

Pressure cooker method:
1. Heat oil in a large pressure cooker. When the oil gets smoking hot, tear the dry red chilies in half and add them to the hot oil. Let them sizzle and cook for 60 seconds.
2. Throw in the onion and a little salt. Cook on low flame for 10 minutes until the onion browns. Finally, add the cleaned and cubed lamb and water. Mix well to combine. Cover the pressure cooker with the lid and cook until you hear 8-10 whistles.
3. Once the steam has settled down, open the lid and slowly remove the lamb pieces to a clean container, leaving behind the liquid. Turn the stove on to high and reduce the liquid to less than half the amount, or until it turns syrupy. At this point, mix in the cooked lamb and cook for a further 2-3 minutes.

Traditional slow cooking method:
Cook in a large cooking pot. Follow the same steps as in the previous method but instead of the letting the pressure cooker whistle, cook the lamb covered for 45-60 minutes, stirring every now and then. Then proceed as directed.

Serve hot with rice, ghee and yogurt.