Safed Gosht

3 tablespoons vegetable oil

12 fresh curry leaves or 3 bay leaves

2-inch stick cinnamon

6 cardamom pods

8 whole cloves

15 black peppercorns

About 1/3 cup (3 ounces) peeled and chopped onion

1 1/2 pounds boned shoulder of lamb, cut into 1 1/2-inch chunks (or beef)

1 pound potatoes, peeled and cut into pieces the same size as the meat

2 medium-sized carrots, peeled and diced

1/4 teaspoon ground turmeric

1 tablespoon ground coriander

1/8 to 1/2 teaspoon cayenne pepper

1 to 2 fresh, hot green chilies

1 1/4 teaspoon salt

1 14-ounce can coconut milk, well-stirred

Put the oil in a pressure cooker and set over medium-high heat.  When the oil is hot, put in the curry leaves (if using), cinnamon, cardamom, cloves, and peppercorns.  Stir once and put in the onion.  Sauté for 1 1/2 minutes or until the onion is soft, and put in the meat, potatoes, carrots, turmeric, coriander, cayenne, green chilies, salt, and 1 cup of the well-stirred coconut milk.  Cover securely with the lid and, on high heat, bring up to full pressure.  Turn the heat to low and cook for 15 minutes.  Lower the pressure with the help of cool water poured on the lid and remove the lid.  Cook, uncovered, over high heat for 5 to 6 minutes, stirring gently as you do this.  Add the remaining coconut milk and bring to a simmer.  Turn off the heat.

Serves 4.

From Quick and Easy Indian Cooking by Madhur Jaffrey