Lamb Curry is rich, tasty comfort food ! Fall-off-the-bone tender and loaded with vegetables - the perfect dinner for cooler evenings and ideal for entertaining too.
Place the Curry Powder, Ginger and Turmeric in a pressure cooker – heat on low until the spices are just warm, careful not to burn. Add the Butter, Onion and Green Bell Pepper – Cook for 3-4 minutes and add the Lamb
Combine the Chutney, Apricot Jam, Vinegar, Sugar, Salt and Bay leaves with the Water – Add to the pressure cooker. Pressure cook 30 minutes
Remove the pressure cooker from the stove, release pressure and add the Carrots, Potatoes and Peas – mix gently and return to pressure cook another 20 minutes
Remove from heat, release pressure and stir in the can of Beans
Notes
Recipe slightly adapted by me from Gesinskos
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.