This dish is prepared using a special aluminium pressure cooker from the Prestige SmartPlus range, which is perfect for cooking great curries quickly and easily. Give it a go and get yourself warmed up on these cold nights!
Serves 4-6
Ingredients:
2 tablespoons ghee or safflower oil
800g of lean lamb, such as boneless rump chops, halved
2 onions, quartered
1 clove of garlic
4 celery stalks, halved
4 tablespoons tikka masala spice mix or paste
1 lamb stock cube, crumbled
400ml boiling water
6 fresh bay leaves (or 12 curry leaves)
Half cucumber, in fine ribbons, to garnish
Mango chutney to accompany, optional
Heat the ghee or oil in a curry pan and brown the lamb all over for about 5 minutes. Add the onions, garlic, celery, spice paste, stock cube and boiling water. Add herbs of choice. Close pan, according to instructions. Bring the pan contents to near boiling. When the pressure indicator pops up, turn down the heat and cook for 15 minutes.
Serve hot, garnished with cucumber curls and accompanied with torn breads and basmati rice.
Thank you to Meyer for this menu which is taken from their regular Prestige Customer Magazine. You can find more details on this by clicking on www.prestige.co.uk.
