Middle Eastern Lamb Curry

INGREDIENTS

• 1 tbsp oil
• 1 brown onion, diced
• 3 cloves garlic, crushed
• 2 tsp ginger, grated
• 1.5kg Lamb forequarter chops
• 2 tsp chili powder
• 2 tbsp coriander, ground
• 1 tbsp cumin, seeds
• 1 tbsp cumin, powder
• 1 tsp cardamom powder
• ½ nutmeg pod, grated
• 1 tsp turmeric
• ½ tsp saffron threads
• 1 tsp salt
• 1 bay leaf
• 1x 400g diced tomato
• 1 red onion, diced
• 350g sweet potato, diced
• 800ml beef stock
• ½ bunch coriander, picked

DIRECTIONS

1. Select the SAUTÉ setting on the digital dial of the pressure cooker and heat the oil. Add the onion, garlic and ginger and sauté until golden brown. Add the Lamb and cook for 10 minutes, stirring occasionally.
2. Add the spices, tomato, red onion, sweet potato and stock and stir until well to combine
3. Securely place and seal the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position. Select the CURRY button, then press START and allow cooking until the pressure cooker has switched off.
4. Release the pressure from the pressure cooker by turning the pressure release valve to the venting position. Lift the lid and stir through the coriander, allow to stand for 5 minutes.
5. Serve over cous cous or steamed rice and a drizzle of mint yoghurt

TIP: If cooking in a slow cooker, sauté the same ingredients and then add the remaining ingredients and cook on HIGH for 8 hours or LOW for 10 hours. Stir through the coriander and allow to stand for 5 minutes. Serve with couscous.