I do love my kitchen gadgets! My latest obsession being my Instant Pot – a multi cooker which seems to be all the rage and for good reason! It’s practically magic! So far, everything in it seems to cook perfectly!
For this meat curry I used the instant pot on the slow cooker setting, as I wanted the meat (beef, this time) to be melt-in-the-mouth tender….and it really was.
Various google searches kept bringing up a really easy sounding way to make the curry sauce, by simply whizzing everything up in a blender, pouring it over the raw, cubed meat in the IP and letting it slow cook for 8 hours.
Now this goes against how I usually make curry, which usually begins by frying off the chopped onions, garlic and ginger, but hey ho, you only live once right?!
It worked really well!! It was tasty, with a lovely thick sauce and the meat…oh, the meat. Absolutely melting.
Give it a go, you won’t be disappointed!
800g (2 packs) lean meat (beef or lamb
1 LG onion, chopped
4 cloves of garlic, puréed
2inch piece of ginger, peeled and puréed
1tbsp ground cumin
1tbsp ground coriander
1tbsp ground turmeric
1, 400g tin finely chopped tomatoes
1tbsp Worcestershire sauce
1 beef stock cube
Crushed chilli flakes to taste (half-one tsp)
1 cup hot water
1tbsp Garam Masala.
Simply whizz up the onion, tomatoes, garlic, ginger and spices (except for the Garam Masala) in a blender, pour over the meat cubes which you have put in the bottom of the IP.
Add the Worcestershire sauce, chilli flakes, sugar, hot water and stock cube.
Give it a good old stir. Place the lid on the IP and set to slow cook for 8 hours.
Half an hour before the curry is ready, add the Garam Masala and a small (30g) bunch of chopped fresh coriander.
Replace the lid and cook until the timer goes off (8 hours in total)
Such a little bit of work, for a huge return!I love my Instant Pot. 😍
Can you see my dog in the photograph lurking around? If there’s food, she’s there! 😂