Pressure Cooker Lamb Tikka Masala
Prep time: 10 mins
Cooking time: 45 mins
Serves: 4
Ingredients
- 500g Diced Lamb
- 700g Potatoes
- 500g HFM Tikka Masala Sauce
- 2 Cups Basmati Rice
- 1 Cucumber Lebanese
- 200g plain Yoghurt
- ½ Lemon
- 1 Garlic clove
- 1 tsp Garam Masala
- ½ Bunch Coriander
Method
- Bring a large frying pan to medium high heat. Drizzle with olive oil. Add the Lamb cubes and sear them for approx. 5 mins until golden brown all around.
- Add the lamb to the pressure cooker and leave aside.
- Cut the potatoes into medium size pieces and add to the pan where the lamb was seared.
- Sauté for 2-3 mins and add the Tikka Masala sauce. Cook for 3 mins and add it to the pressure cooker.
- Wash the coriander and finely chop the stems reserving the leaves for later. Add to the sauce. Cook the Lamb for 35-45min on the pressure cooker.
- Meanwhile, cook the rice as per packet instructions.
- Add the yoghurt to a bowl and grate the cucumber into the yoghurt. Season with salt and pepper, add the Garam Masala, add the juice half a lemon, chop some of the coriander leaves and add to the yoghurt, grate or crush the garlic and mix it all with a fork or a whisk.
- Once the lamb is ready, serve with rice and Raita.
