Ingredients
2 tbsp olive or cooking oil
2 red onions, sliced
1 red pepper, sliced
2cm fresh ginger, grated (or tbsp ground ginger)
1 tsp cumin seeds
2 tsp coriander seeds, crushed
Lamb shoulder ~900g, diced in to 2cm cubes
2 tbsp plain flour
5 tbsp Rogan Josh curry paste
1 x 400g can chopped tomatoes
250g new potatoes, halved
125ml stock (vegetable or lamb)
Suitable for: Pressure King Pro 5.7L 12-in-1 Pressure Cooker
The Method
Select the BROWNING function, add the oil and allow to heat. Add the onions, pepper and ginger and stir regularly for 2~ minutes until the onions begin to soften.
Add the lamb, coriander seeds and cumin and stir regularly for a further ~3 minutes until the lamb starts to brown on all sides.
Add all the other ingredients and stir to combine, then press CANCEL.
Put the lid on and close the pressure valve then select the MEAT function and adjust the time to 25 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
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