Hot-Peppered Lamb Curry

• 2 None fresh long green chili peppers
• 2 tbsp ghee
• 1 1/3 lbs boneless leg of lamb, cubed
• 2 large onions, thinly sliced
• 3 cloves garlic, crushed
• 1 piece (1 1/2 inches) fresh ginger, grated
• 3 None cloves
• 4 None green cardamom pods, bruised
• 2 None cinnamon sticks
• 2 tsp coarsely cracked black pepper
• 2 medium tomatoes, finely chopped
• 1/4 cup plain yogurt
• 1/4 cup lemon juice
• 1/4 cup finely chopped fresh cilantro

1. Finely chop one of the chili peppers; thinly slice remaining chili pepper.
2. Heat half the ghee in 6-quart pressure cooker. Cook lamb, in batches, until browned. Remove from cooker.
3. Heat remaining ghee in cooker. Cook onion, stirring, about 5 mins or until lightly browned. Add garlic and ginger; cook, stirring, until fragrant. Return lamb to cooker with spices, tomato, chopped chili pepper, yogurt and 1/2 cup water; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 25 mins.
4. Release pressure using the quick release method; remove lid. Stir in lemon juice; season to taste. Serve sprinkled with cilantro and thinly sliced chili pepper.

green chili peppers, ghee, lamb, onions, garlic, fresh ginger, cloves, green cardamom pods, cinnamon sticks, black pepper, tomatoes, plain yogurt, lemon juice, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35865 (may not work)