Lamb pieces - 450 grams

Picosa's Coconut-Coriander Spice Paste - 100 grams 

Picosa's Ghee Roast Spice Paste -80 grams 

Ghee - 25 grams

Water/ Mutton Stock - 125 ml

Salt (Optional) - As Required 

Rosemary - Optional


  • In a pressure cooker on a high heat add the ghee, followed by the lamb pieces and brown them on all sides until dark brown.
  • Turn down the heat to a medium and add Picosa's Coconut-Coriander Spice Paste and Picosa's Ghee Roast Spice Paste to the pressure cooker and mix well and cook on for 10 minutes.
  • Add the mutton stock or water into the pressure cooker(deglazing it) and mix well and add salt if required followed by the rosemary.
  • Close the lid and let it cook for 2-3 whistles on a medium heat and turn off the gas.
  • Let the pressure go out naturally as the pressure cooker cools down.
  • Serve hot