Good Food

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

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