Indian Lamb Curry - cooking recipe

Ingredients

1 tbsp vegetable oil
1 None onion, finely chopped
1 bunch cilantro, roots finely chopped, leaves chopped
2 cloves garlic, crushed
1 piece (1-inch) ginger, peeled and grated
1/3 cup hot curry paste
1 can (14 oz) coconut milk
3 1/3 lbs boneless lamb leg, trimmed and cubed
2 None potatoes, chopped
1/2 cup dried brown lentils
1/2 cup frozen peas, blanched
None None Steamed rice, cilantro leaves, to serve

Preparation

Heat oil in a large skillet on medium heat. Saute onion, cilantro root, garlic and ginger 2-3 mins, until tender and aromatic.
Add curry paste; cook 4-5 mins, stirring often. Add coconut milk; simmer, stirring, 1-2 mins.
Transfer mixture to pressure cooker with lamb, potatoes and lentils. Close pressure cooker. Bring up to pressure following manufacturer's directions (until steam escapes at a constant rate and there is a regular hissing sound). Cook on high 15 mins.
Release pressure following directions. Remove lid.
Stir in peas and chopped cilantro. Serve with rice; sprinkle with cilantro leaves.