Sunday, 7 April 2013

Pressure Cooker Beef Curry

Despite being in the month of April, having had a taste of warm and sunny weather, and equipping the kids with new bikes, we're still slowly inching our way out of winter. The temperature is still hovering around freezing, and we're still getting a fair number of grey and drizzly days.... Which means it's time for another pressure cooker curry dish!

Cooking curry in a pressure cooker makes for very tender meat in a relatively short period of time. This recipe uses red lentils to help thicken the curry and also adds some tasty protein and fiber. I like to add potatoes to turn this into a one-dish meal for those who don't like rice in my family, but it can also be made without the potatoes, keeping all other quantities of ingredients the same.

The pressure cooker I use is the Instant Pot which is an electric cooker. It's possible that cooking times may vary depending on your method of cooking.

Pressure Cooker Beef Curry
inspired by this recipe

Ingredients in order that they go into the pot:
  • 1 tablespoon vegetable oil or 1 tablespoon ghee
  • 1 teaspoon cumin seed
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 2 tablespoons crushed or minced garlic 
  • 2 tablespoons shredded fresh ginger (or about 1/2 tsp dried ground ginger)
  • 2 onions, chopped 
  • 2 red chili peppers, chopped (I sometimes use jalapenos, or even leave peppers out altogether for a very mild curry)
  • 2 lbs/1 kg stewing beef
  • 2 cups/16 ounces crushed tomatoes (or diced or whole depending on whether you like tomato bits in your curry)
  • 2 tablespoons tomato paste 
  • 1 cup beef stock
  • 1/2 cup red lentil 
  • 2-3 medium potatoes, cubed the size of your beef pieces (optional)
  • 1/2 cup chopped fresh cilantro (a garnish after cooking)

  1. I highly recommend prepping and measuring out all the ingredients before getting started. 
  2. Heat the oil or ghee in the pot.
  3. When the oil/ghee is very hot, add the cumin and mustard seeds and stir for a few seconds until they start to sizzle and pop.
  4. Stir in the turmeric and garam masala.
  5. Next add garlic, ginger, onions and peppers and cook for a few minutes until onions become translucent. You can add a bit more oil/ghee if needed.
  6. Add the beef and brown briefly on all sides.
  7. Stir in the tomatoes, tomato paste, beef stock, red lentils, and optional potatoes. 
  8. Lock on the lid of the pressure cooker, bring to pressure, and cook for 20 minutes. If the meat is not  tender, pressure cook for an additional 5-10 minutes. 
  9. Add chopped coriander and stir through.
  10. To adjust the consistency of the curry you can add more tomato paste or beef stock to taste.

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