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Pressure cooker lamb & coconut curry

Pressure cooker lamb & coconut curry in a large pot

Pressure cooker lamb & coconut curry

Name: Pressure cooker lamb & coconut curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 3 tbsp sunflower oil; 1 onion thinly sliced; 2 garlic cloves crushed; thumb-sized piece of ginger peeled and grated; 750g diced lamb (we used lamb leg); 4 tbsp medium curry paste; 400g can chopped tomatoes; 400g can coconut milk; 1 tsp garam masala; 25g bunch of coriander leaves picked and chopped, to serve; cooked rice and poppadums (optional), to serve

Barney Desmazery

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

plus cooling

A star rating of 4.8 out of 5.8 ratingsRate

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Dig out your pressure cooker to make this curry. We’ve opted for straight-up lamb, but you could simmer some potatoes with the sauce or wilt some spinach

Freezable

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp sunflower oil
1 onion

thinly sliced
2 garlic cloves

crushed
thumb-sized piece of ginger

peeled and grated
750g diced lamb

(we used lamb leg)
4 tbsp medium curry paste
400g can chopped tomatoes
400g can coconut milk
1 tsp garam masala
25g bunch of coriander

leaves picked and chopped, to serve
cooked rice

and poppadums (optional), to serve

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Nutrition: Per serving

kcal657
fat49g
saturates24g
carbs12g
sugars9g
fibre3g
protein40g
salt0.8g

Method

step 1

Heat the oil in the pressure cooker then scatter in the onion and a pinch of salt and cook for 8-10 mins, stirring occasionally until the onions are starting to colour. Stir in the garlic and ginger and cook for 3 mins more until soft and fragrant.
step 2

Turn up the heat and stir the lamb into the pot with the paste and cook until the lamb changes colour and everything is sticky. Tip in the tomatoes and bubble for 5 mins, then pour over the coconut milk. Bring to the boil, cover with the lid, bring up to high pressure and cook everything for 15 mins.
step 3

Release the pressure, give everything a stir and test if the lamb is tender. If not, replace the lid and give everything 5 mins more on high pressure. Once the lamb is tender, stir through the garam masala. At this point, the curry can be cooled then kept chilled for up to four days or frozen for up to three months in an airtight container. Defrost and reheat thoroughly in a pan over a medium heat. Leave to cool for 10 mins before scattering over the coriander. Serve with cooked rice and poppadums, if you like. See tip below for how to make this curry in a multi-pressure or slow cooker.

Using a ceramic or multi-pressure cooker:
If you can’t fry in your cooker, start the curry in a sauté pan or casserole, then once you’ve brought it to the boil, transfer it to the pressure cooker and carry on as stated.

Using a slow cooker:
This recipe can just as easily be made in a slow cooker. Make the curry in a sauté pan or casserole up to boiling the coconut milk (in step 2) then tip into a slow cooker, cover and cook on high for 3-4 hrs, medium for 5-6 hrs or low for about 7 hrs, stirring occasionally, until the lamb is very tender.

Recipe from Good Food magazine, May 2023

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A star rating of 4.8 out of 5.8 ratings

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