Avalon Bay Electric Pressure Cooker Product Guide
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Lamb Curry
Ingredients (serves 4)
1/4 cup plain flour
800g diced lamb shoulder
2 tablespoons olive oil
1 large brown onion Chopped
2 garlic cloves, crushed
4cm piece fresh ginger, peeled,
grated
1 long red chilli, finely chopped
1/4 cup Indian madras curry paste
270ml light coconut milk
1 teaspoon stock powder
1 cinnamon stick
1 dried bay leaf
Method - Slow Cook
1.
Place flour and lamb in a snap lock bag. Season with salt and pepper. Seal. Shake to coat. Press
brown on your multi cooker and heat oil. Cook lamb, in batches, for 3 to 4 minutes or until
browned and remove.
2.
Add onion, garlic and ginger to the multi cooker and cook, stirring, for 4 to 5 minutes or until
tender. Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut
milk, stock powder and 3/4 cup cold water. Add cinnamon stick and bay leaf. Return lamb and
any juices stir to combine.
3.
Press cancel, close the lid then press the slow cook button, press 4 hours and start. Make sure
your valve is on exhaust. Once done remove and discard cinnamon stick and bay leaf.
Serve with rice, yoghurt, naan and coriander.
