Curried Samp & Lamb

By @cookingwithchanel_sa

Ingredients:
2 cups Samp, boiled
1 Tbsp Ginger Garlic Paste
3 Tbsp Oil
1/2 Onion, sliced
1 cinnamon stick
3 Cardamom pods
1/2 tsp Cumin seeds
1 sprig of curry leaf
1/2 tin chopped tomatoes
800g Lamb pieces, cut into bite size pieces
2 Tbsp Kashmiri Masala
1/2 Tsp Tumeric Powder
1 tsp Cumin powder
1/2 cup water
salt to taste
Fresh Coriander and mint

Method:
Press Sauté and allow to heat. Add the onion, cinnamon stick,
cardamom pods, jeera and fry for 2 mins before adding in the
onion and curry leaves.

Once the onion is browned, add in the ginger and garlic paste
and tomato then fry for 5 mins.

After 5 mins, add the masala, turmeric, cumin and salt. mix
until onions and tomatoes are coated in the spice.

Add the lamb and stir until coated then add water by moving
the meat to one side and then pouring it so that the spice does
not wash off the meat.

Cancel the Sauté function and then press Pressure cook and set
for 20 minutes. Place the lid on top and make sure the vent is in
the sealing postion.

Once the pressure cooking is done, let the steam release
naturally for 10 minutes before turning the vent to release the
steam.

Press the Sauté mode again and add the cooked samp, mix and
allow to sauté for 5 minutes stirring so that it does not stick.

Garnish with Coriander and mint before serving.