I make this the old fashioned way and it’s delicious. Add the speed of a pressure cooker and it’ll be hard to beat! Lots of ingredients but you probably have most at home already.
Servings: 4Prep Time: 10 minutes Cook Time: 30-35 minutes
2 pounds lamb stew meat
2 cups diced onions (1-inch pieces)
3 tablespoons coarsely chopped garlic
1 1/2 cups coarsely diced tomatoes
1 apple, cored but not peeled, cut into 1-inch pieces
1 banana, peeled and sliced
1 tablespoon chopped jalapeño or to taste
1 cup coconut milk, well-stirred
2 1/2 tablespoons curry powder, or more to taste
1 teaspoon ground cumin, or more to taste
1 teaspoon salt
2 bay leaves
1/2 cup fruity white wine such as Sauvignon Blanc or Pinot Blanc.
2 tablespoons instant flour
Hot cooked rice
Chopped fresh cilantro
Shredded unsweetened coconut
Roasted almonds or pine nuts
Put lamb, onions, garlic, tomatoes, apple, banana, jalapeño, coconut milk, curry powder, cumin, salt, bay leaves and wine into a pressure cooker.
Sprinkle the flour on top and mix well.
Bring to a boil over high heat. Secure the lid on the pressure cooker and cook over high heat until 15 pounds pressure (high pressure, if your cooker does not register pounds) is reached. Reduce heat and cook for 25 minutes, maintaining desired pressure.
Decompress the pressure cooker according to the manufacturer’s instructions; remove the lid. Remove and discard bay leaves. Taste and adjust seasonings if necessary. Ladle over rice; pass cilantro, chutney, coconut and nuts at the table to sprinkle to taste.
Stove-top directions: Instead of using a pressure cooker, you can simmer the curry, covered, in an enameled cast-iron pot until tender, 1 1/4 to 1 1/2 hours.
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