Indian Lamb Curry

• 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

1. Heat oil in a large skillet on medium heat. Saute onion, cilantro root, garlic and ginger 2-3 mins, until tender and aromatic.
2. Add curry paste; cook 4-5 mins, stirring often. Add coconut milk; simmer, stirring, 1-2 mins.
3. 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.
4. Release pressure following directions. Remove lid.
5. Stir in peas and chopped cilantro. Serve with rice; sprinkle with cilantro leaves.

vegetable oil, onion, cilantro, garlic, ginger, curry, coconut milk, lamb, potatoes, brown lentils, frozen peas, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/23252 (may not work)