Category
Main Dishes
Cuisine
Indian Cuisine
Servings
4
Ingredients
- 2-lb beef chuck, 1-inch cubes (do not trim fat off)
- Sea salt
- Black pepper
- 2 red onions, thin sliced
-
½ lb baby red potatoes, rinsed, halved
-
½ lb baby carrots, whole, rinsed
- 6 green chilies, seeded, small dice
- 3 T extra-virgin olive oil
- 3 cloves
-
½ t peppercorns
- 3 green cardamom
- 1 stick of cinnamon
- 6 zucchini blossoms
- 6 cloves garlic, minced
- 3-inch ginger, peeled, thin sliced
- 1 c chicken stock
- 2 c coconut milk, divided
- Sea salt
- Black pepper
Directions
In a bowl, add beef and season with ground black pepper and sea salt. Mix in red onions, red potatoes, carrots, and chilies; set aside.
Set pressure cooker to "sear", add oil, adjust time to 15 minutes, and press "start/stop". When hot, add cloves, peppercorns, cardamom, cinnamon, zucchini blossoms, garlic, and ginger and sauté. When fragrant, add beef. Stir well. Add chicken stock and 1c coconut milk.
- Close and lock lid, set pressure cooker to "meat/stew", adjust time to 25 minutes, and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid.
- Carefully open lid and check to see if meat is tender. If not, close lid and lock and cook for an additional 5 to 10 minutes. If done, add remaining coconut milk. Check seasoning and add salt and pepper, if needed. Serve hot.
