This is another family favorite and I am going to show you on how to make this yummy dish. When you look for kadoo (bottle gourd) make sure it is the small one not the big one. The big ones tend to be a little tough and does not give enough flavor while the little ones are big on flavor and a lot easier to cook even in a pressure cooker,
I added 1 strand of mace, 2 cloves, 1 pinch each of cumin seeds, coriander seeds, black pepper corns and ground them in to a coarse powder. You can also add 1 tiny broken piece of cinnamon stick if you are not going to use 1 pinch of cinnamon powder, The choice is yours. Set this aside for later use in this recipe.
In a pressure cooker on high heat I have added 1/4 cup of olive oil, 1 onion or shallot cut in half moon slices and cooked until they are brown, 1 green chili deseeded,1 pinch each of pink salt red chili powder, turmeric, Garam Masala, 3 cloves of garlic and 1 small piece of ginger washed peeled and finely chopped.
I stirred and added 1 bay leaf , the contents from the mortar and pestle, 2 aloo Bukhara, 1 tomato then to cook until the tomato is nice and mushy to make the curry base. Add 1 kadoo that has been peeled deseeded and chopped to the masala base. Stir and add 1 kilo or 1 lb of either lamb, goat, veal or beef.
Add 1 liter or 1 quart of water to the pressure cooker. Close the pressure cooker and when the safety valve is up and it starts to whistle, set the timer for 30 minutes while lowering the heat to medium, When time is up turn off the heat and let the pressure escape naturally. When the safety button is lower it is ok to open the pressure cooker.
This time it was nice and soft. If it is still a little hard then again for 20 minutes. This is great to eat with naan, shearmal, taftan or kulcha. Please enjoy.
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