Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 800 g diced stewing beef
  • 3 cloves garlic (crushed or grated)
  • 3 cm ginger (grated)
  • 1 teaspoon chilli flakes (for a medium curry (use ½ tsp for mild or 2 for hot))
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons turmeric ((optional))
  • 4 teaspoons garam masala
  • 400 g tin chopped tomatoes
  • Salt and pepper to taste
  • Rice, naans or chapattis
  • Your favourite pickles and chutneys ((optional))
  • Fresh coriander (cilantro) ((optional))

Instruction

  • Place the onions and olive oil in the pressure cooker and fry over a gentle heat for 3 minutes, or until softened.
  • Turn the heat up and add the beef – stir-fry for 2-3 minutes until browned.
  • Lower the heat again and add the garlic, ginger, chilli and spices. Fry gently for 2 more minutes.
  • Add the tomatoes and a little salt and pepper, then put on the pressure cooker lid and ensure the dial is set to high pressure (12lb / II). Turn the heat up high.
  • Wait until the visual pressure indicator (red button) pops up. Then, when steam is escaping at a steady rate, turn down until the steam is making just a gentle hiss.
  • Cook for 20 minutes.
  • When the cooking time is over, turn the heat off and move the pressure regulator to the ‘steam release’ position and wait until the pressure indicator (red button) drops. Open the pressure cooker, stir in the fresh coriander and serve the curry with rice, naans or chapattis and all your favourite pickles and chutneys.