Recipe courtesy of Beverley Watson-Horsted
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Total:
1 hr 10 min
Prep:
20 min
Cook:
50 min
Yield:
4 to 6 servings

Ingredients

Directions

Wash meat with water and vinegar. Place meat in a bowl and season with curry powder, salt and pepper. Add garlic, scallions, thyme, onion, pimento seeds and pepper. Let marinade for at least 30 minutes.

Add seasoned meat to a pressure cooker, and cover with water. Place lid on the cooker and cook over medium heat until you hear a steam hissing sound. Cook for for 30 minutes (or cover with 2 cups of water and cook in a Dutch oven for 1 hour). Halfway through cooking process turn pressure cooker off and let rest for about 5 minutes to reduce steam pressure. Remove lid and add potatoes and carrots. Simmer, uncovered for 10 more minutes or until the gravy thickens and the vegetables are cooked.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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