Dr Lucy's Simple Pressure Cooker Butter Lamb Curry

Preparing healthy meals from scratch is hard and time consuming, right? Wrong! It couldn't be easier. With literally 2 minutes of preparation, you could be eating an amazing, nutritious low carb butter lamb curry for dinner!

Dr Lucy's Simple Pressure Cooker Butter Lamb Curry Recipe:

Serves: 4
Protein: 55g/serve

Ingredients:

• 1 tablespoon Olive Oil
• 100g frozen onions or 1 chopped onion
• 1kg diced lamb
• 1 packet Butter Chicken Mingle sachet
• 2 zucchinis, chopped
• 150mL passata
• 1/2 cauliflower, chopped, stalk removed
• 100mL cream
• 1 teaspoon salt

Instructions:

1. Add 1 tablespoon of Olive Oil to your trusty pressure cooker.

2. Add 100g of frozen onions (or 1 chopped onion).

3. Toss in 1 kilogram of diced lamb.

4. Sprinkle in the contents of the Butter Chicken Mingle sachet.

5. Add 2 chopped zucchinis.

6. Pour in 150mL of passata.

7. Include half a cauliflower, chopped, with the stalk removed.

8. Pour in 100mL of cream.

9. Season with 1 teaspoon of salt.

10. Securely lock the pressure cooker lid.

11. Pressure cook for 30 minutes.

12. Release the pressure when the time's up.

13. Serve your delicious Butter Lamb Curry - it's ready to go! No rice or naan required. Easy as!

This recipe is as easy as it gets. Just combine the ingredients, let the pressure cooker do its thing for 30 minutes, and enjoy a tasty Butter Lamb Curry without any fuss!