Ingredients
2 medium aubergines, sliced
3 medium sized potatoes, peeled and sliced
4 tbsp olive or cooking oil
1 red onion, sliced
500g lamb mince
2 garlic cloves, crushed
1 tsp mixed spice
500g carton passata
300ml crème fraiche
100g cheddar cheese, grated
Suitable for: Pressure King Pro 5.7L 12-in-1 Pressure Cooker
The Method
Sprinkle the aubergines slices with salt on both sides, then add them to a colander and leave over the sink to draw out the water.
Pour about 800ml of water into the inner pot, insert the steamer tray (make sure the water doesn’t go above the steamer tray holes) then lay the potato slices on the top.
Put the lid on and open the pressure valve then select the STEAM function.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Remove the steamer tray and leave it to one side. Empty and dry the inner pot.
Select the BROWNING function, add half the oil and allow to heat. Add the onion and stir regularly for ~3 minutes until it begins to soften.
Add the garlic and lamb and continue to stir for ~3 minutes until the mince begins to brown.
Add the mixed spice and passata and stir to combine, then press CANCEL.
Empty the mince mixture to a bowl and set aside, then wash and dry the inner pot.
Add the rest of the oil then add a layer of potato followed by a layer of aubergine and then a layer of mince. Repeat this once more, then finish with a layer of aubergine.
Add the crème fraiche then top with grated cheese. Put the lid on and close the pressure valve then select the STEW function.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
