Kaye shares her mum’s famous lamb casserole which is cooked in a pressure cooker so the meat is beautifully tender.
- 1kg lamb, diced
- 1 large onion, diced
- 1 garlic clove, crushed
- 1 dessertspoon curry powder
- 1 x 140ml tin of coconut milk
- 2 tablespoons tomato paste
- 1 cup beef stock
Brown the lamb in a large pan. Add the onion, garlic and curry powder.
In a small jug mix together the coconut milk, tomato paste and beef stock and add to the lamb mixture. If there is not enough liquid to cover the meat, just add more water.
Cook in a pressure cooker for 20 minutes until the meat is tender.
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