Recipe courtesy of Beverley Watson-Horsted
Save Recipe Print
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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Chickpea Curry with Rice

Recipe courtesy of Ree Drummond

Curried Chicken Salad

Recipe courtesy of Ina Garten

Baked Goat Cheese Dip

Recipe courtesy of Food Network Kitchen

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Red Thai Curry Chicken Soup

Recipe courtesy of Food Network Kitchen

Curried Chicken and Rice Soup

Recipe courtesy of Food Network Kitchen

Spinach Salad with Goat Cheese and Walnuts

Recipe courtesy of Food Network Kitchen

Roasted Beet and Goat Cheese Salad

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories