Hot-Peppered Lamb Curry - cooking recipe

Ingredients

2 None fresh long green chili peppers
2 tbsp ghee
1 1/3 lbs boneless leg of lamb, cubed
2 large onions, thinly sliced
3 cloves garlic, crushed
1 piece (1 1/2 inches) fresh ginger, grated
3 None cloves
4 None green cardamom pods, bruised
2 None cinnamon sticks
2 tsp coarsely cracked black pepper
2 medium tomatoes, finely chopped
1/4 cup plain yogurt
1/4 cup lemon juice
1/4 cup finely chopped fresh cilantro

Preparation

Finely chop one of the chili peppers; thinly slice remaining chili pepper.
Heat half the ghee in 6-quart pressure cooker. Cook lamb, in batches, until browned. Remove from cooker.
Heat remaining ghee in cooker. Cook onion, stirring, about 5 mins or until lightly browned. Add garlic and ginger; cook, stirring, until fragrant. Return lamb to cooker with spices, tomato, chopped chili pepper, yogurt and 1/2 cup water; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 25 mins.
Release pressure using the quick release method; remove lid. Stir in lemon juice; season to taste. Serve sprinkled with cilantro and thinly sliced chili pepper.