Thursday, May 8, 2014

Curry in a the Pressure Cooker

Another happy outcome with the pressure cooker.  This one even got two thumbs up from Ike....and it would have been in his lunch the next day if there was any at all left.......There was not. Be warned this one requires some marinating time so I ended up making it the next day after letting the meat marinate over night.  The only thing I didn't have on hand was Green Seasoning......But I found a recipe online and made some up....and froze the additional amount for another time.  Go here if you'd like to see the recipe.  When I make this again....and I will.....I'll be making a double batch.

Curried Beef and Pumpkin
(adapted from Jehan can Cook)

3 lbs stew meat or blade roast cut in 1 inch cubes
3 tbsp green seasoning
1 1/2 tsp curry powder
1 lb squash, butternut or acorn (set aside)
1 onion, chopped
2 green onion chopped (set aside for garnish)
1 1/2 tsp beef soup base
1 bay leaf
2 tbsp oil for frying the curry paste (ingredients listed below for curry paste)
1 1/2 tbsp curry powder
1/2 tsp cumin
3/4 tsp grated fresh ginger
1/2 tsp garam masala
2 tsp green seasoning
3 tbsp water

Start by mixing the green seasoning and curry powder with the meat and set it aside to marinate in the fridge for at least 4 hours or over night if you have time.

Make a curry paste by mixing the last 6 ingredients together and frying them in hot oil in the pressure cooker pan over medium heat for 3- 5 minutes.  Scrape the pan often to make sure it does not burn.  Add the meat and chopped onions and brown over medium high heat for 10 minutes, stirring occasionally.  Add bay leaf and beef soup base powder to the pot and then add 2 cups water and close the lid on the pressure cooker.  Heat on high heat to 15 lb pressure.  Once at 15 lb pressure, reduce heat to maintain pressure and cook for 20 minutes.  Depressurize unit and open after venting steam.  Add in pumpkin and simmer 15 minutes with the lid off.  Cook until the pumpkin is soft to your liking or about 10 minutes.  If you'd like a thicker sauce, spoon out the meat and vegetables to a side plate and cover with foil and turn the pot to high heat with the lid off and reduce the sauce to a thickness you'd like.  Once thickened, add meat and veggies back in and garnish with chopped onion greens.

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