Filter
Top Products
32
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. Turn the selection control dial to the
‘Sauté’ setting on the pressure cooker
and place the curry paste into the
pressure cooker bowl and sauté for 5
minutes, stirring occasionally.
3. Add the meat, coconut milk,
cinnamon, lime leaves, potatoes,
brown sugar and star anise and stir
well to combine. Securely place and
seal the lid onto the pressure cooker
and ensure the pressure release valve
is set to the sealed position. Turn the
selection control dial to setting ‘3’ and
allow to cook until the dial returns to
OFF and the heating light goes out.
4. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
5. 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.