Loading ...
Loading ...
Loading ...
35
Massaman Curry
Serves 8
RECIPE NOTE: This recipe can also
made using all lamb or all beef.
500g diced lamb
500g diced chuck steak
270g can coconut cream
1 cinnamon stick
2 fresh kaffir lime leaves
500g baby chat potatoes, halved
1 tbsp brown sugar
2 whole star anise
2 teaspoon fish sauce, or to taste
2 tsp arrowroot (only if needed)
Fresh coriander, to serve
Curry Paste:
2 tablespoons vegetable oil
1 brown onion, peeled, roughly chopped
2cm piece ginger, peeled, minced
4 cloves garlic, peeled, minced
2 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp ground cinnamon
2 tsp brown mustard seeds
1 tsp ground cardamom
1 tsp dried chilli flakes
Zest and juice of 1 lime
1 tsp white pepper
2 tsp flaked salt
1.
Using a food processor, place all the curry
paste ingredients into the bowl and process
until the mixture is smooth and consistent in
texture.
2. Turn the selection control dial to Sauté
to commence cooking. Wait around 2-3
minutes for the unit to heat. Add the curry
paste into the removable cooking bowl
and sauté for around 5 minutes, stirring
occasionally. Once sautéing is complete,
turn the dial back to OFF.
3. Add the meat, coconut cream, cinnamon,
lime leaves, potatoes, brown sugar and
star anise and fish sauce then stir until well
combined.
4. Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
5. Turn the selection control dial to ‘Soups,
Stews’ or 24 minutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.
6. Turn the pressure release valve to the
venting position and remove lid once
depressurised.
7. Top with fresh coriander and serve over
fluffy rice.
NOTE: If the consistency is not thick
enough, remove 1/2 cup of the liquid
and stir through 2 tsp of arrowroot until
completely dissolved. Add back into
the curry and simmer using the Sauté
setting until thickened.
TIP: If using lower quality cuts of meat,
use the ‘Roast’ or 30 minutes instead.
Loading ...
Loading ...
Loading ...