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Lamb with Potato Curry (pressure cooker)
300g pack of lamb (you could easily use more if you wanted it really meaty)
1 tin tomatoes
1 tablespoon tomato puree
3 medium sized potatoes or 6 new potatoes
3 heaped teaspoons medium curry powder (a cheat - I don't make curry often enough to give cupboard space for more spices)
3 finely chopped onions
3 handfuls* of whatever veg is about - in this case a generous handful of chopped parsnips, green peppers and spinach)
Glug of vegetable oil
Extra garlic (there is some in the curry powder already but you may like more)
1 small natural yogurt
Chop the onion finely and ensure the lamb is cubed into similar sized pieces. Leave the skins on the potato and chop into pieces a bit larger than the lamb (this stops them going to mush in the pressure cooker).
Use the oil and gently fry the onions and lamb until the lamb is browned.
Pop everything else into the pressure cooker and mix together, adding enough boiled water to come 3/4 of the way up the solid ingredients in the pan.
Bring the pressure cooker up to pressure and cook for 10 minutes. Check your pressure cooker instruction if unsure, I based mine on how long a lamb stew takes to cook and its turned out fine.
I cool my pressure cooker under cold water to depressurize quicker - mainly because my Mum did too, I'm not sure if that is a recommended technique! Check the lamb falls apart. I do this by putting a bit on the chopping board and squashing it with the back of a spoon and it just sort of separates.
At this point my curry has a lot of quite thin sauce - I like it thicker so usually reduce a further although I've been known to use corn flour in a pinch.
This definitely tasted better if cooked and left for a few hours before eaten - like a good chili con carne or stew. Warm up again prior to serving and stir the natural yogurt in just before plating up.
You can serve with rice, chapatti or naan. As it has potatoes already included you can just it it unaccompanied - that said I love something to dip in the sauce.