Julia Altshuler wrote:

> I wondered about putting yogurt in since I don't normally cook with it
> (or eat it plain for that matter), but it didn't seem to hurt anything.
> I'm not sure I could taste it though. Maybe I was expecting it to
> taste more creamy or more tangy.

This is how I make it, to the great happiness of my guests from the
Indian subcontinent:
Pressure cook goat meat for 20 minutes with a dried hot chili in it.
Open PC and pick out any bones (I can't get boneless goat). Add the
spices, the yogurt and anything else in the recipe (like salt), and
pressure cook for an hour, open it up and simmer it 20 minutes with
small diced potato and serve. I bet you could do it with lamb without
the PC, but mutton or goat is what it was designed for.
blacksalt