Lamb And Chickpea Curry - cooking recipe

Ingredients

2 tbsp vegetable or olive oil
3 lbs boneless lamb shoulder, trimmed and cut into 1-inch pieces
2 None onions, cut into large wedges
2 cloves garlic, crushed
1 None fresh long green chili pepper, thinly sliced
1/2 cup store-bought madras curry paste
2 cans (14 oz each) chickpeas, drained and rinsed
2 cups vegetable stock
1 lb cherry tomatoes, halved
1 cup plain yogurt
1/4 cup chopped mint, plus additional 1/4 cup small leaves, to serve
None None Cooked white rice, to serve

Preparation

Heat half the oil in a pressure cooker on medium-high heat. Add the lamb, in batches and cook and stir for 5 mins or until browned. Transfer to a heatproof plate. Heat the remaining oil in the cooker. Add the onion, garlic and chili pepper and cook and stir for 2-3 mins or until the onion is soft. Add the curry paste and cook and stir for 1 min or until fragrant.
Return the lamb to the cooker. Add the chickpeas and stock. Cover and lock the lid into place. Turn the pressure valve to 'cook' position. Place on high heat. When steam begins to escape at a constant rate, reduce the heat to low. Cook for 20 mins. Turn off the heat. Turn the valve to 'steam release' position. When the pressure cooker indicator is down, open lid.
Return the cooker, without the lid, to a medium heat. Add the tomato and cook and stir for 5 mins or until the tomato is soft. Remove from the heat. Let stand for 5 mins.
Combine the yogurt and chopped mint in a medium bowl. Top the lamb with additional mint leaves. Serve the lamb with the yogurt mixture and rice.