Pressure cooker lamb coconut curry
Ingredients
- 3 tbsp sunflower oil
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- thumb-sized piece of ginger, peeled and grated
- 750g diced lamb (we used lamb leg)
- 4 tbsp medium curry paste
- 400g can chopped tomatoes
- 400g can coconut milk
- 1 tsp garam masala
- 25g bunch of coriander, leaves picked and chopped, to serve
- cooked rice and poppadums (optional), to serve
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