Lamb pieces - 450 grams

Picosa's Coconut-Coriander Spice Paste - 100 grams 

Picosa's Ghee Roast Spice Paste - 80 grams 

Ghee - 25 grams

Forbidden Rice (Black Rice)- (Boiled) 100 grams

Baby Spinach - 250 grams

Water/ Mutton Stock - 125 ml

Salt (Optional) - As Required 

Rosemary - Optional


  • In a pressure cooker on a high heat add 20 grams of 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.
  • In a frying pan, add the 5 grams of ghee and followed by the baby spinach and allow it to wilt.
  • Add the black rice to the pan and mix well. 
  • Serve the lamb with spinach and black rice.