Curried Lamb In Yogurt Sauce

• 1 tbsp vegetable oil
• 2 1/4 lb boned lamb shoulder, cut into chunks
• 2 None onions, thinly sliced
• 3 cloves garlic, minced
• 2 1/2 tbsp grated fresh ginger
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp fennel seeds
• 1/2 tsp turmeric
• 2 1/4 cups plain yogurt
• 1 tbsp cornstarch mixed with 2 tbsp water until smooth
• 1 cup fresh cilantro leaves

1. Heat 1/2 tbsp oil in a 6-quart pressure cooker. Working in batches, cook lamb until browned. Remove from pan and set aside.
2. Add remaining oil to pan. Cook onions, garlic and ginger until onion has softened. Add spices and stir until fragrant. Return lamb to pan along with yogurt. Secure lid and bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 25 mins.
3. Release pressure using the quick release method then remove lid. Stir in cornstarch slurry and stir until sauce boils and thickens slightly. Season to taste. Serve sprinkled with cilantro.

vegetable oil, lamb shoulder, onions, garlic, ginger, ground cumin, ground cinnamon, ground cardamom, fennel seeds, turmeric, plain yogurt, cornstarch, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/34199 (may not work)