Lamb champaran

Heat up the oil in a heavy-bottomed pan, maintaining a temperature between 300F-350F.

Fry the onions until they turn golden in color.

Once fried, drain the onions on a paper towel in a thin, single layer.

Marinade the lamb neck for

Heat up the mustard oil in the bowl of the pressure cooker until smoking, and then allow it to cool slightly.

Add the whole spices and fry them for

Incorporate the marinated lamb by adding it to the pressure cooker and stirring well.

Pour water into the cooker and mix everything together.

Place a whole head of garlic in the center.

Pressure cook on high pressure for

Meanwhile, preheat the oven to 300F.

Once the meat is done cooking, transfer the contents to a heavy-bottomed Dutch oven.

Cover with a cartouch and braise for 45 minutes.