This delicious dish will take you on a trip to India. Its spicy flavor and cooling yogurt sauce pair perfectly with basmati rice or naan, an Indian flatbread.

SERVES 6

INGREDIENTS

• 3 tablespoons canola oil
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon garam masala
• 2 pounds leg of lamb, cut into 1-inch pieces
• 1 large onion, finely chopped
• 2 teaspoons grated fresh ginger
• 1 garlic clove, minced
• 1 teaspoon salt, plus more if needed
• 1 cup chopped tomatoes
• 1 cup chicken stock (Page 19) or store-bought chicken broth
• 2 teaspoons cornstarch
• 1½ cups plain nonfat yogurt, at room temperature
• Freshly ground black pepper (optional)
• Cooked long-grain rice, such as basmati, for serving
• ½ cup finely chopped fresh cilantro, for garnish

INSTRUCTIONS

1. In a small bowl, stir 1 tablespoon of the oil, the coriander, cumin, turmeric, and garam masala into a paste. Rub the mixture into the lamb.
2. Heat the remaining 2 tablespoons of oil in the pressure cooker over medium-high heat.
3. Add the lamb, a few pieces at a time, being careful not to crowd the pot, and brown. Remove the browned meat to a plate.
4. Add the onion, ginger, and garlic to the pot and cook for 2 minutes, or until the onion is softened and fragrant.
5. Add the salt, tomatoes, and stock and bring to a boil.
6. Return the lamb to the pot, lock the lid in place, and cook at high pressure for 15 minutes.
7. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
8. Remove the lamb from the pot and cover loosely with aluminum foil.
9. Stir the cornstarch into the yogurt and whisk the mixture into the sauce.
10. Warm the sauce over medium heat, taste for seasoning, and add more salt and some pepper if needed.
11. Return the lamb to the pot and serve the stew over the rice, garnished with cilantro.