Curry lamb recipe

 

  1. Dice the beef.
  2. Heat the oil in a pressure cooker; add minced onion and sauté for 2 minutes, stirring at medium heat. Add half of the curry and, past one minute, the lamb. Stir well so the beef is wrapped around the seasoning and brown it evenly. Add the wine and 3 tbsp of water; after stirring, add salt.
  3. Place cream in a bowl, add coconut milk, remaining curry and the pepper and mix until getting a fine and uniform sauce. Reserve.
  4. Close pressure cooker and cook stew for 20 minutes from the ringing. Allow steam to escape and open the lid.
  5. Place stew in a saucepan and wash pot.
  6. Place rice in the steaming basket and cook for 13 minutes – from the ringing – in the pressure cooker along with 300 ml of water.
  7. Meanwhile, pour the cream sauce over stew and allow to boil for around 4 minutes, uncovered, stirring often.
  8. Serve the stew immediately in a dish; sprinkle it with the parsley and along with steam cooked rice.
-  700 g of lamb chuck
-  50 ml of coconut milk
-  100 ml of dry white wine
-  2 tbsp of curry
-  Pepper
-  1 onion
-  1 tbsp of minced parsley
-  300 g of basmati rice
-  2 of liquid cream
-  2 of extra virgin olive oil

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