Preparation time is 5minutes
Cook time is 45minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
6
- 1/2teaspoons white sugar
- 1/3 cup curry paste
- 2tablespoons coriander, chopped
- 1 Lebanese cucumber, diced
- 1/4 cup mint, chopped
- 1 large onion, sliced
- 1/2teaspoons ground cumin
- 1 cup beef stock
- 400grams can diced tomatoes
- 1 pinch pepper (for seasoning)
- 750grams microwave basmati rice
- 2 cup natural yoghurt
- 1kilograms beef chuck, trimmed and cubed
- 2tablespoons vegetable oil
- 1 pinch pink salt ground (to taste)
Nutrition per serving
5630kJ
Protein
43.3grams
Sugars
8.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Coat beef with oil and season with salt and pepper. Heat pressure cooker over medium-high heat. Add beef, in batches, and cook until well browned. Transfer to a bowl with a slotted spoon.
Step 2 of 4
Add onion to a pan and cook for 3 minutes until softened. Add curry paste and stir over heat for 2 minutes until fragrant. Return beef to pan with stock and tomato.
Step 3 of 4
Secure and lock lid. Set to 2/HIGH. When pressure indicator rises and steam escapes steadily, lower heat and cook for 30 minutes. Remove from heat and when pressure indicator has returned to original position, turn valve to steam release position. Once remaining steam has been released, open the cooker.
Step 4 of 4
Meanwhile, combine 1 cup of yoghurt with cucumber, mint, coriander, sugar and cumin in a bowl. Swirl remaining yoghurt through curry. Serve with rice and cucumber.
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