Lamb Curry using a Pressure Cooker

This curry was the first thing I cooked in my new pressure cooker. I bought some cheap diced lamb for this job. Normally I find this lamb/beef useless because it turns out as tough as old boots. With the pressure cooker however it tenderises the meat and makes it a lovely cheap meal.

It's pretty simple because, there's not much to it. My pressure cooker is a 7lb cooker, you may have a 15 lb. I will put the timings for both in this recipe.

Calorie estimate from Livestrong.com for a curry without rice (not verified):

  • 484 calories per lamb curry
  • 350 calories per chicken curry
  • 340 calories per beef curry

Ingredients for the pressure cooker curry (serves 3/4):

  • 2 tablespoons of oil (veg or olive)
  • 3 pinches of sugar
  • 500g of lamb, beef or chicken diced
  • 2 small or 1 medium onion
  • 1 teaspoon of either fresh or dry ground ginger
  • 2 cloves of garlic
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of either mild or hot chilli powder (depending on your spice level)
  • 4/5 salad tomatoes
  • 1 teaspoon of Garam Masala

How to make the pressure cooker curry

Grab your pressure cooker and pop on the gas with the oil in lid off, and throw in the sugar. Once it has heated up add the onions to fry. Once they are nearly ready add the garlic and ginger.

A couple of minutes later you can add the meat, browning it. Whilst the meat is browning quarter the tomatoes and chuck them in the pot. Give it a good stir. Add the turmeric, cumin, coriander and chilli powder. Once again give it a good stir.

You should see juices being released from both the tomatoes and meat. Once there is a enough juices up to half the height of meat and tomatoes you can close the lid of the pressure cooker.

If you are using a 7lb pressure cooker you will need to bring to pressure then simmer at pressure for 40 minutes.

If you are using a 15lb pressure cooker you can bring to pressure and cook for only 20 minutes.

If you are having rice with this dish you'll need to have you rice on before the time is up, so check how long your rice takes.

Once the time is up, release the pressure and remove the lid as per instructions. Add the Garam Masala and simmer vigorously until the sauce is thick and to your liking.

Serve immediately with rice or your choice of side dish.

Vegetarian version of the curry

I've also used this recipe to make a vegetarian version. I used mushrooms, cauliflower & sweet potato instead of meat. I used the same weight in veg. You will however have to add some water as the vegetables won't release juice like the meat. But otherwise it's the same method. My vegetarian sister said it was very nice.


Comments   

# Becky 2013-02-17 11:27
There's nothing like the relief of fidnnig what you're looking for.
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