What make in your multi-c ker

Pressure cooker beef curry

SERVES 4 PREP 10 mins COOK 40 50 mins EASY

2 tbsp sun lower oil 500g beef, stewing or

braising steak

1 tbsp butter

1 large onion, chopped

2 garlic cloves, crushed 1 thumb-sized piece of ginger,

peeled and inely grated ¼ tsp hot chilli powder

1 tsp ground turmeric

2 tsp ground coriander 3 cardamom pods, crushed 400g can chopped tomatoes 500ml beef stock 1 tsp caster sugar

2 tsp garam masala

2 tbsp double cream (optional) ½ small bunch of coriander,

roughly chopped naan or rice, to serve

1 Heat 1 tbsp of the oil in a pressure cooker. Season the beef and fry in batches for 5-8 mins, turning occasionally until evenly browned. Set aside on a plate.

2 Heat the remaining oil and butter in the pan and fry the onion gently for 10 mins, or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom, and fry for 2 mins. Stir in the beef and cook for 1 min to coat in the spices.

3 Tip in the tomatoes, stock and sugar and bring to a simmer. Lock the lid onto the cooker and bring up to high pressure. Cook for 15 mins, then turn o the heat and let the pressure drop naturally. Give everything a good stir and add more water if the sauce is already thick.

4 Lock the lid back in place and give it another 10 mins, then let the pressure drop naturally. Check the meat is tender – depending on the cut it might need 5 mins more.

5 Take o the heat, stir through the garam masala and cream, if using. Season and scatter over the coriander. Serve naan or rice.

PER SERVING kcal 337 • fat 19g • saturates 6g •

carbs 11g • sugars 8g • ibre 3g • protein 29g • salt 0.3g