Samp and Lamb Curry

"I get so many messages asking how to use an Instant Pot, so I thought I’d share how I make my Samp and Lamb Curry. Samp takes forever to cook, but ever since I got my first Instant Pot, I’ve never looked back with this dish!" - Priyanka Govender

Ingredients
1 kg Lamb
1 Onion, sliced or diced
½ tsp Cumin Seeds
½ tsp Fennel Seeds
1 Cinnamon Stick
2 Cloves
1 Elachi Pod
1 Bay Leaf
2 Chillies, sliced
1 Sprig Curry Leaves
1 tbsp Ginger & Garlic
4 heaped tbsp Kashmiri Mix Masala
½ tsp Garam Masala
½ tsp Dhania & Jeera Powder
1 Grated Tomato
10–12 Mint Leaves
2 Sprigs Thyme
Salt, to taste
1 Knorrox Chilli Beef/Mutton Stock Cube
200 ml Hot Water
500 g Samp (uncooked)
1 Tin Sugar Beans


Instructions
Place samp in the Instant Pot with 1 litre of water. Season with a teaspoon of salt, set to Pressure Cook for 30 minutes, and press start.

Once the samp is cooked, release the pressure and remove it. Switch to Sauté mode and add olive oil. Fry the onions, chillies, ginger, garlic, and curry leaves until fragrant. Stir in the ground spices and let them braise before adding the grated tomato.

Stir in the lamb. Add fresh thyme and mint. Season with salt and drop in a stock cube for a flavour boost. Mix everything well.

Cancel the Sauté function, close the lid, and set to Pressure Cook for 15 minutes.

Once cooked, add the samp back into the pot along with the tin of sugar beans. Sauté for about 10 minutes, until the gravy thickens and the flavours come together.

To finish, stir in a cube of butter and garnish with fresh coriander.