Sauté Aromatics
1
Add oil, onions and ginger-garlic paste. Sauté until they become tender.
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Add Coconut Milk & Lamb
4
Add coconut milk, remaining water and lamb cubes. Stir well.
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Pressure Cook
5
Pressure Cook for 20 minutes on high pressure. Release the pressure manually after 10 minutes.
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Garnish
6
Add chopped cilantro, ground cardamom and fresh lime juice before serving.
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