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Indian Beef Curry Served with Pappadums.

Indian Beef Curry

Everyone loves a good curry, this recipe is definitely one of those to keep in the books!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 48 minutes
Servings: 6
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 1 onion (finely chopped)
  • 1 bunch coriander, stalk and leaves chopped separately
  • 2 cloves garlic
  • 3 cm ginger (peeled, grated)
  • 1/3 cup curry paste (see Chefs Tip)
  • 400 mL can coconut milk
  • 1.5 kg beef (chuck steak) (cubed)
  • 2 potatoes (chopped)
  • 1/2 cup dried brown lentils (rinsed)
  • 1/2 cup frozen peas (defrosted)

Method
 

  1. Heat oil in Pressure Cooker on medium. Sauté onion, coriander stalks, garlic and ginger for 2-3 minutes, until tender.
  2. Add curry paste and cook for 4-5 minutes, stirring often. Pour in coconut milk. Simmer, stirring, for 1-2 minutes. Add beef, potato and lentils to Pressure Cooker.
  3. Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
  4. Once at pressure, turn down the heat and cook for 20 minutes.
  5. Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few second.
  6. Remove lid and stir through peas and coriander leaves. Serve with rice.

Notes

Diced lamb or chicken thighs can also be used in place of beef.