Pressure Cooked Beef Curry
This tender beef curry uses some kind of magic. The trick is to pressure cook twice resulting in meat so soft it will melt in your mouth.
Ingredients
500g cubed beef
2 tbsp vegetable oil
1 onion finely sliced
1 clove garlic (I used lazy garlic but you can use fresh)
Grated Ginger (thumb sized piece)
400g Tin chopped tomatoes
500ml beef stock
1 tsp caster sugar
1/2 tsp chilli powder
1 tsp tumeric
2 tsp ground coriander
3 cardamom pods (crushed)
small amount of butter
2 tbsp garam masala
2 tbsp double cream
Naan and rice to serve
Method
Heat your vegetable oil and sear off the beef cubes then remove from the pot.
Add butter and fry off your onion until golden.
Add the garlic, ginger and spices (NOT the garam masala) and cook for 1 minute, stirring to combine.
Add your beef back the pot and pour in stock, tomatoes and sugar.
Cook on HIGH PRESSURE for 15 mins with natural release.
Once finished stir and COOK AGAIN on HIGH PRESSURE for 10 mins, again with natural release.
Stir in your garam masala. TIP - If your sauce needs thickening here either simmer gently to reduce or add some cornflour.
Stir in your double cream.
Serve with naan and fluffy rice.
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