Lamb And Macadamia Nut Curry - cooking recipe

Ingredients

1 tbsp vegetable oil
2 1/2 lb deboned lamb leg, chopped coarsely
1 None Spanish onion, chopped finely
2 cloves garlic, minced
1 None fresh long red chili, chopped finely
2 tsp garam masala
1 (15 oz) can crushed tomatoes
3/4 cup coconut milk
1 cup ground macadamia nuts
1/3 cup roasted unsalted macadamia nuts, coarsely chopped
1/2 cup fresh cilantro

Preparation

Heat 1/2 tbsp oil in a 6-quart pressure cooker. Working in batches, cook lamb until browned. Set aside.
Add remaining oil to pan. Cook onion, garlic and chili, stirring, until onion softens. Add spice mix and cook, stirring, until fragrant. Return lamb to cooker along with tomatoes and coconut milk. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 25 mins.
Release pressure using quick release method then remove lid. Stir in ground nuts and season to taste. Serve curry sprinkled with chopped nuts and fresh cilantro.