• In a large bowl, mix the lamb with all the marinade ingredients. It’s best to use your hands so you can massage all the spices into the meat. Cover this and marinate in the fridge for at least one hour or overnight. The longer you marinate, the more tender the meat will be.
  
• Toast spices over low heat for a minute or two until you smell it
  
• Cool toasted spices and grind to a powder
  
• Grind ginger and garlic to a paste using a blender or food processor
• Heat up a pot or pressure cooker and add the 4 spices under "to cook" section. Stir for 30 seconds and add chopped onion and green chiles
• Sautee until golden brown. Add ginger garlic paste and cook for 2 minutes
• Add 1/2 tsp ground turmeric and cook 30 seconds. Add the chopped tomatoes, 1 tsp salt and sautee for a minute.
• Add the marinated lamb and stir well. Add the ground spices and mix well.
• Add enough water to cook the lamb, at least one cup. Cover and cook until lamb is tender.
• Uncover and boil away liquid if you need to (especially if using pressure cooker)
• Here is the lamb in a nice thick gravy. It’s medium spicy. If you like it very spicy, add more green chiles and black pepper. This curry is perfect served over rice or with any kind of bread. As with most curries, it tastes even better the next day. I’ve made a large quantity of curry so I’ll definitely have leftovers. You can easily cut this recipe in half for a smaller quantity.
  

Tips

• Whether you’re cooking in a pressure cooker or on the stove, you don’t need to add too much water since the meat is already very tender from the marination. I added one and a half cups in the pressure cooker and it was more than enough. Cooking time really depends on your pressure cooker. It’s generally 30 minutes or less. If you need to add to more water during cooking (in a regular pot), add boiled water.