Keralai Gosht

Ingredients
7-8 keralai (average size 6-7 inches)
2 lbs lamb with bone cubed
2.5lbs yellow onions (average 8 onions)
2-3 medium tomatoes
8-10 cloves garlic
2 tspn salt to taste
1 tbsp red chilli powder
1/4 tspn tumeric
1 cup oil
2 cups water

Directions
Peel off outer edges of kerala. Cut in half long way and deseed. Then cut 1 inch pieces. Then fry kerala in wok until they change color to partial golden. Remove from wok and set aside.

Add to wok 6 onions sliced. Saute onions until transparent.

Use pressure cooker, add all the other ingredients with the meat, add 2 cups water as needed, don't use too much water. Let cook in pressure about 10 minutes, until slightly tender. Make sure all water has dried. You may have to cook off water after opening pressure.

Add ingredients from pressure, the keralai all back to the wok with the onions. Cook for 20-25 minutes covered, stir every 10 minutes.   

Serve hot. Best coupled with roti. Serves 5.