2 pounds lamb stew meat
2 cups diced onions (1-inch pieces)
3 tablespoons coarsely chopped garlic
1 1/2 cups cubed tomatoes (1 1/2-inch pieces)
Sign Up and Save
Get six months of free digital access to The Telegraph
1 apple, cored but not peeled, cut into 1-inch pieces
1 banana, peeled and sliced
1 tablespoon chopped jalapeno or to taste
1 cup coconut milk, well-stirred
2 1/2 tablespoons curry powder or more to taste
1 teaspoon ground cumin or more to taste
1 teaspoon salt
2 bay leaves
1/2 cup fruity white wine
2 tablespoons instant flour, such as Wondra
Hot cooked rice
Chopped fresh cilantro leaves
Shredded unsweetened coconut
Makes 4 servings.
Put lamb, onions, garlic, tomatoes, apple, banana, jalapeno, coconut milk, curry powder, cumin, salt, bay leaves and wine into a pressure cooker. Sprinkle the flour on top and mix well. Bring to a boil over high heat.
Secure the lid on the pressure cooker and cook over high heat until 15 pounds pressure (high pressure, if your cooker does not register pounds) is reached. Reduce heat and cook for 25 minutes, maintaining desired pressure.
Decompress the pressure cooker according to the manufacturer's instructions; remove the lid. Remove and discard bay leaves. Taste and adjust seasonings if necessary. Ladle over rice; pass cilantro, chutney, coconut and nuts at the table to sprinkle to taste.
Nutritional information per serving: 557 calories; 25 g fat (40 percent calories from fat); 15 g saturated fat; 147 mg cholesterol; 50 g protein; 33 g carbohydrate; 14 g sugar; 6 g fiber; 749 mg sodium; 98 mg calcium; 1,334 mg potassium.
Note: Instead of using a pressure cooker, you can simmer the curry, covered, in an enameled cast-iron pot until tender, 1 1/4 to 1 1/2 hours.