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43
Massaman Curry
Serves 8
500g diced lamb
500g diced beef
400g can coconut milk
1 cinnamon stick
2 fresh kafir lime leaves
500g baby chat potatoes, halved
1 tbsp brown sugar
2 whole star anise
2 tsp arrowroot (only if needed)
Fresh coriander, to serve
Curry Paste
¼ cup olive oil
1 brown onion, peeled, roughly chopped
2cm piece ginger, peeled, minced
4 cloves garlic, peeled, minced
1½ tsp coriander seeds, ground
1 tsp cumin seeds, ground
1 tsp cinnamon, ground
1 tsp brown mustard seeds
1 tsp cardamom, ground
3 dried whole chillis, roughly chopped
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 pulse until the mixture is smooth
and consistent.
2.
Select the ‘SAUTÉ’ setting on the
Digital Control Panel and select the
‘START/CANCEL’ button and place the
curry paste into the Pressure Express
removable cooking bowl and sauté for
5 minutes, stirring occasionally. Once
sauteing is complete, press the ‘START/
CANCEL’ button.
3.
Add the meat, coconut milk, cinnamon,
lime leaves, potatoes, brown sugar and
star anise and stir well to combine.
4.
Securely place and seal the lid onto
the Pressure Express ensuring the
pressure release valve is set to the
sealed position.
5.
To switch to the Soup/Curry setting,
select the ‘SOUP/CURRY’ button and
then the ‘START/CANCEL’ button. Allow
to cook until the pressure cooking set
time has counted down.
6.
Release the pressure from the Pressure
Express by turning the pressure release
valve to the venting position.
7.
Serve with rice and fresh coriander.
NOTE:
If the consistency is not
thick enough, remove ¼ cup of
the liquid and stir through 2 tsp
of arrowroot until completely
dissolved. Add back into the
curry and simmer until thickened.
Содержание KPR800
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