Everyone loves a good curry, this recipe is definitely one of those to keep in the books!
Heat oil in Pressure Cooker on medium. Sauté onion, coriander stalks, garlic and ginger for 2-3 minutes, until tender.
Add curry paste and cook for 4-5 minutes, stirring often. Pour in coconut milk. Simmer, stirring, for 1-2 minutes. Add beef, potato and lentils to Pressure Cooker.
Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
Once at pressure, turn down the heat and cook for 20 minutes.
Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few second.
Remove lid and stir through peas and coriander leaves. Serve with rice.
Diced lamb or chicken thighs can also be used in place of beef.
Wondering what the chefs tip is too :)
Cooked the Indian Curry as per instructions . Hubby and I were impressed with the tenderness of the meat and the flavours of the curry were to die for. Loving my pressure cooker.
What is the chefs tip for curry paste? Lamb or chicken??!!