Hearty Meat Curry

• 3 Tablespoons Sunflower Oil
• 1 whole Onion, Chopped
• 1 whole Tomato, Grated
• 1- 1/2 teaspoon Ginger Paste
• 1- 1/2 teaspoon Garlic Paste
• 2 teaspoons Ground Coriander Seeds
• 2 teaspoons Ground Cumin Seeds
• 1/2 teaspoons Turmeric Powder
• 1/2 teaspoons Red Chili Powder
• 2 teaspoons Tomato Paste
• 1/2 pounds, 78 ounces, weight Boneless Lamb/ Beef Cubes
• 1 whole Potato, Cut Into Large Cubes
• 1/2 teaspoons Garam Masala
• Chopped Coriander To Garnish
• Water (as Needed)
• Salt To Taste

1. Add oil to a pressure cooker and when hot, fry onions with salt on medium heat until golden brown.
2. Add grated tomatoes, ginger and garlic and fry until you see a film of oil on top.
3. Add the coriander and cumin, turmeric, red chili powder and tomato paste (I omit the red chili powder as my 18-month-old eats the same food as we do).
4. Fry for a further 2 minutes.
5. You can add a little water at this stage (approximately 3-4 tablespoons) if you feel you curry is sticking to the bottom of the pressure cooker.
6. Add your meat cubes and enough water so that the meat is submerged completely in the water.
7. Pressure cook until the lamb is cooked and soft (mine usually takes about 30-45 minutes as the meat in Dubai is quite tough).
8. You can then add the potatoes and simmer the curry on low heat until the potatoes are cooked through and soft.
9. Turn the heat off and add garam masala and coriander.
10. Serve hot with steamed basmati rice or chapatis.

sunflower oil, onion, tomato, ginger paste, garlic, ground coriander seeds, ground cumin, turmeric, red chili powder, tomato paste, lamb beef cubes, garam masala, coriander, water, salt

Taken from tastykitchen.com/recipes/main-courses/hearty-meat-curry/ (may not work)