Lamb Curry with Green Chutney and Basmati Rice

For the spice mix: Preheat a small sauté pan over medium-high heat. Add the coriander seeds, cumin seeds and black peppercorns into the pan, dry, and toast until fragrant, for 2 to 3 minutes, being careful not to burn them. Transfer the toasted spices into a spice blender and grind into a powder, then pour into a small bowl and combine with the red chile powder, garam masala, curry powder, fenugreek, cayenne and ground turmeric.

For the lamb curry: Whisk together the yogurt, water and the spice mix in a large bowl, making sure to get all of the lumps out of the yogurt. Add the lamb and kosher salt and toss to combine. Allow to marinate for 15 to 20 minutes.

Combine the garlic, ginger and remaining 1/4 cup water into a blender and blend until smooth. Set aside.

Place the cardamom pods, bay leaves, cinnamon sticks and cloves into a small piece of cheesecloth and tie with kitchen twine to make a bouquet garni.

Preheat a large pressure cooker over medium-high heat with the ghee and canola oil. Add the onion and sauté until softened and lightly caramelized, 8 to 10 minutes, being careful not to burn the onions. Add in the marinated lamb and continue to sauté until the lamb begins to brown, 3 to 5 minutes, then add the bouquet garni, Thai chile, diced tomatoes, tomato paste and puréed garlic and ginger. Add in enough water to cover the meat. Bring to a boil, then cover and set the pressure cooker to high. Reduce the heat to medium-low and cook for 30 minutes once it comes to pressure. The curry shouldn’t be too saucy but you do not want the meat to be dry. Season the curry to taste with salt and pepper and discard the bouquet garni. Finish with the lemon juice and garnish with the cilantro and parsley.

For the chutney: Blend the cilantro, mint leaves, Thai chile, garlic, ginger, peanuts, sugar, chaat masala, cumin, salt and water in a blender until well combined. Pour into a bowl and finish with the lime juice and zest.

For the rice: Heat the canola oil in a saucepan over medium-high heat. Add the cumin seeds, mustard seeds and cardamom pods and sauté until fragrant, for 1 minute. Add in the rice and salt and sauté with the spices for another minute, then add the water. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes, then turn off the heat and let sit for 5 minutes. Remove the cover and fluff with a fork.

Serve the lamb curry with the rice and green chutney.