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Pressure Cooker Massman Beef Curry

This Pressure Cooker Massman Curry is a delicious fresh, fragrant and aromatic dish to spice up your weeknight menu. Its cooked all in one pot, and with ingredients that will keep in your pantry. Keep some diced beef in the freezer and you can always have this dish as a backup for when you need a midweek curry fix without having to go to the local takeaway.
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 483kcal
Author Kim

Equipment

  • Pressure Cooker

Ingredients

  • 1 kg/2 pounds Gravy beef roughly chopped
  • 2 tablespoons peanut oil
  • 2 large brown onions cut into wedges
  • 2 tablespoons Crushed garlic
  • 1 cup Massman curry paste
  • 1 cup Coconut Milk
  • 1 cup Beef Stock/broth
  • 2 Cinnamon Sticks
  • 2 teaspoons Sea Salt
  • 1 Lime
  • 1 Orange
  • 3 medium potatoes roughly chopped
  • ½ cup Cashews
  • 1 tablespoon Fish Sauce
  • 2 tablespoons Conflour/cornstarch
  • 2 tablespoons water

Instructions

  • Add half the oil and garlic and onions to the inner pot of pressure cooker, and SAUTE/SEAR on HIGH HEAT, cooking for approximately 5 minutes. Once they have turned opaque, remove them and place in a dish off to the side.
  • Add final half of the oil and add half the meat to the inner pot. On the SAUTE/SEAR HIGH HEAT Setting, cook until it is browned, remove and repeat with the second lot of meat. Once browned, add the first half of the meat back to the pot
  • Add the massman paste and stir through the meat until fragrant.
  • Add the Onions back into the inner pot, along with the stock/broth, coconut milk, cinnamon sticks, juice of half a lime, juice of half an orange, salt, cashews and potatoes.
  • Seal lid and cook on MEAT/POULTRY setting in pressure cooking mode for 40 minutes. (Don’t forget to press start after settings are selected).
  • Once the timer has gone off, release the steam vent and remove the lid and stir. Add in the fish sauce, juice of the lime (second half), juice of orange (second half).
  • To thicken the sauce, make a cornflour slurry, in a small jug/cup with the cornflour and water. Add to the curry and stir through to thicken.
  • Serve with chopped coriander, lime wedges and rice/naan bread if desired.

Notes

  • Store leftovers in an air tight container in the fridge for 2 days, or freeze for upto 6 weeks.

Nutrition

Calories: 483kcal | Carbohydrates: 27g | Protein: 44g | Fat: 23g | Saturated Fat: 5g | Fiber: 5g | Sugar: 3g