Pressure Cooker Lamb Dhansak Curry Food

PRESSURE COOKER LAMB DHANSAK CURRY

Steps:

• Split the cardamom pods and reserve the little seeds. Crush them in a pestle and mortar.
• Heat 1-2 tbsp oil in your Instant Pot using the 'sauté' function or in a large pan and brown the lamb, in batches. Set aside.
• Add a little more oil in the pressure cooker and sauté the onions for 5 minutes, stirring.
• Add the garlic, all the spices, salt and ginger and stir.
• Return the lamb to the pot and stir in the lentils.
• Add the tomatoes, stock, cinnamon stick and bay leaf and stir to combine.
• Cover, set vent to sealing and cook for 20 minutes at high pressure.
• Let the pressure release manually for 10 minutes, then manually release the rest.
• Taste the curry and season with salt and pepper. Add a little honey if it needs a touch of sweetness.
• Serve over rice garnished with fresh coriander (cilantro).

PRESSURE COOKER BEEF CURRY

Steps:

• Heat 1 tbsp of the oil in a pressure cooker. Season the beef and fry in batches for 5-8 mins, turning occasionally until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and fry the onion gently for 10 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, coriander and cardamom and fry for 2 mins. Stir in the beef and cook for 1 min to coat the beef in the spices.
• Tip in the tomatoes, stock and sugar and bring to a simmer. Lock the lid onto the cooker and bring up to high pressure. Cook for 15 mins, then turn off the heat and let the pressure drop naturally. Give everything a good stir and add more water if the sauce is already thick.
• Lock the lid back in place and give it another 10 mins, then let the pressure drop naturally. Check the meat is tender - depending on the cut it might need 5 mins more.
• Take it off the heat, stir through the garam masala and cream, if you like. Season to taste. Scatter over the coriander and serve with naan bread or rice.