welcome back once again today how to cook great food calm if you haven't already please click that button and subscribe to our Channel ok a fantastic laugh curry on the menu today we're using a real kind of low quality mutton or lamb meaning you know it's a stewing type of meat the tip and what I'm going to show you today is is to get that super tender I mean that is really tender it's absolutely delicious what we're gonna do is we're going to pressure cook it first with a few little herbs and spices that will really tenderize it then we're gonna make a lovely masala sauce it's good let's go do it ok let's get started yeah I've got a pressure cooker this is going to speed the process up a great deal if you don't have a pressure cooker you can use a regular pan but it's gonna take you probably a couple of hours to get this lamb or mutton nice and tender so I'm eating there you can see I've got like 2 or 3 centimeters of water and we're now having a plate seen now that not a great quality of lamb this is going to be tough I know that already but what we're about to do is gonna make a huge difference I mean this process it's quite quick with a pressure cooker it's gonna take us about half an hour but it's really really tender and beautiful I said we're not water in there to sort cover that meat I've got a nice piece of cinnamon I've got a few green cardamoms and I've got some fresh ginger nice big chunks let me get that out later oh there's a little bit of salt we're gonna get the Heat's on we're gonna get the pressure lid on bring it to pressure once it's a pressure point we're gonna cook it for about 20 minutes I'll see you then so there we go that was about 20 minutes in my pressure cooker I let the pressure off let it calm down a little bit and here we are now what we've gotta do that this meats really tender now fantastic now the next job for us to do is to strain all of this meat so all of it everything goes into a colander but don't throw away this water because you can have a fantastic stock which we're gonna use a little bit in our curry so let me get over there separate this and and up and the water we can move on so here we go with that lovely stock there we use some of that and there's our lap I'm gonna fish out that piece of ginger a cinnamon we can discard that no need for that anymore okay let's get making a beautiful color but I've got a nice sized saucepan here I've got a need you're gonna need to leave as well I've got in there half a centimeter of sunflower oil you can use any oil you like the Heat's on there it's gonna drop in a few cumin seeds only just let then it's hosted around in that hot oi take it at least beautiful aroma and why that's happening some finely chopped onions here tablespoon of garlic and ginger paste that's that 50/50 mix of ginger and garlic now got these onions nice and small and I've got some tomatoes are gonna have a bit later they'll also cut nice and small so we get a nice smooth sauce yeah it's all Hindu I'm gonna come above medium heat not raging but fairly lively lid on those onions for about four to five minutes give them a stir over down there okay let me get a little bit of steam out of there there's plenty of it that onion and that garlic ginger is cooking beautifully now I'm going to add some powders now you can if you want decide your favorite curry powder I find this little bit better equal parts of cumin powder coriander powder turmeric chili powder it is a little stir that's happening we're now gonna add in those tomatoes those tomatoes and onions are approximately the same amount again as I said they cut nice and small it's gonna go back on about number four minutes the tomatoes will break down somewhat then we're gonna add some of that beautiful stock again this take a look steamed out so you guys can see what's going on hopefully there you go those tomatoes have really broken down quite a lot and giving off quite a lot of moisture make depends on your tomato something will give you a lot of moisture I was wrong but that'd be fantastic let's get some of that stock in well absolutely lovely now we're going to reintroduce our land now what we're done with this land the process not only is maybe really tender I mean it's really tender now sort of a lovely flavor too because don't forget me put that ginger in and cinnamon with those car dollars again that's why I didn't add a lot of cardamon here with fact none of thought is this enough quite a strong flavor of that so here it goes the last picture is going in now give us a stir now what we want to happen is we want all of that lovely masala it's a really penetrating get into that meat now I'm just gonna add a little bit of salt don't forget we put salt in when we pressure cook the meat and always I say with salt is slowly slowly you can put it in but you can't take it out there's some fresh green chillies here I've got about four or five with the states and as many or as little as you'd like turn the heat down to a simmer get that lid on I'm going to let that go for about 20 to 30 minutes on a nice and low spin okay the final stage take a look it's been going on a nice simmer for like 30 minutes just absolutely wonderful it's going to finish it off with a little bit of garam masala powder which you can check out a video of how to make it we make a run fresh one let's taste great so poppy sit down now I'm gonna go in with some fresh chopped coriander quite a lot in this one places because I just really love it mixing I mean the smell of this is gorgeous that allows gonna be absolutely one of the Pretender checks with swords again now that could just throw back two to three more minutes that's really to stuff see you next time