Mustard Lamb Curry

• 1.5 pounds lamb (chops or stewing meat or leg will all work)
• 1 large russet potato cut into small cubes
• 1 medium onion cut into very small pieces
• 2 tablespoons or more Coleman's mustard powder
• 1 teaspoon turmeric
• red hot pepper powder to taste
• 3 small spicy green chilies copeed for garnishing
• cilantro (optional) chopped for garnishing
• drizzle mustard oil
• salt

1. Place lamb pieces in pressure cooker and cover with water. Secure the top and on medium heat cook for about 15 to 20 minutes, or until the cooker whistles at least twice.
2. Open the pressure cooker after carefully letting the steam out. Take out the lamb pieces and place on a cutting board. After the pieces have cooled some, separate the meat from the bones and chop into bite sized cubes.
3. Heat oil in a deep skillet or pot. Fry the onions until softened and the edges are starting to brown. Fry potatoes, which have been cut to a similar size and shape as the lamb.
4. Add in the lamb and fry with onions and potatoes until all are browned.
5. Put in mustard powder mixed with a little water and the turmeric. Stir for a bit, letting the flavors come together. Add the red pepper and salt to taste. Stir some more.
6. Taste. If the potatoes aren't fully cooked, lower the heat and cover the dish and let it cook covered a few minutes. Add more spices if necessary.
7. There shouldn't to a lot of gravy, but just sauce enough to coat the meat and potatoes. If there is a lot of water, turn the heat to high and dry it out. If the dish looks too dry, put in a tiny splash of water to help it form a bit of sauce.
8. Remove from heat. Serve with a drizzle of mustard oil, green chilis and cilantro if using.

lamb, russet potato, onion, turmeric, red hot pepper, green chilies, cilantro, drizzle mustard oil, salt

Taken from food52.com/recipes/23805-mustard-lamb-curry (may not work)